New Chef Named at Montage Healdsburg
From Mexico City to Wine Country.
Montage Healdsburg names Sergio Howland executive chef, leading the culinary vision for the 258-acre resort in the heart of Sonoma wine country. With more than two decades of experience as a culinary leader, Howland brings a global perspective, deep knowledge of wine, and a philosophy shaped by Sonoma’s seasonal abundance and viticultural heritage to the ultra-luxury resort.
“We are thrilled to have Chef Sergio’s exceptional depth of experience and genuine passion for culinary artistry at Montage Healdsburg,” said Steve Janicek, general manager of Montage Healdsburg. “His natural curiosity and respect for the region’s agricultural landscape make him a wonderful fit for our resort, and we look forward to the perspective he brings to our dining experiences.”
A native of Mexico City, Howland discovered his love of cooking at an early age and began his culinary career through an apprenticeship at Four Seasons Hotel Mexico City. Prior to joining Montage Healdsburg, Howland served as executive chef at Vintners Resort in Sonoma County, where he helped shape a refreshed culinary program inspired by the region’s changing seasons, gardens, olive orchards and vineyards. His background includes leadership positions with The Ritz-Carlton, Auberge Resorts, Timbers Resorts and AMiCi Restaurant Group, with experience across Colorado, Los Cabos, New York, Palm Beach, San Diego and Barcelona.
A graduate of The Culinary Institute of America, Howland cooked at the James Beard House in New York and appeared as a contestant on “Top Chef México.” Deeply connected to Sonoma’s winemaking culture, Howland is currently pursuing his WSET Level 3 certification in wines.
A native of Mexico City, Howland discovered his love of cooking at an early age and began his culinary career through an apprenticeship at Four Seasons Hotel Mexico City. Prior to joining Montage Healdsburg, Howland served as executive chef at Vintners Resort in Sonoma County, where he helped shape a refreshed culinary program inspired by the region’s changing seasons, gardens, olive orchards and vineyards. His background includes leadership positions with The Ritz-Carlton, Auberge Resorts, Timbers Resorts and AMiCi Restaurant Group, with experience across Colorado, Los Cabos, New York, Palm Beach, San Diego and Barcelona.
A graduate of The Culinary Institute of America, Howland cooked at the James Beard House in New York and appeared as a contestant on “Top Chef México.” Deeply connected to Sonoma’s winemaking culture, Howland is currently pursuing his WSET Level 3 certification in wines.
