Baldish Kaur Deol is a Plant Breeding Assistant at the California Rice Experiment Station in Biggs, Butte County. She began working here as a seasonal employee in 1982 and became a full time RES employee in 2005.
One trip to Cilantros and you will understand the passion and innovation that Chef Antonio brings to his cuisine. He has been a professional chef for 16 years, and his goal for Cilantros is to provide excellent Hispanic food with nuances from other regions of the world.
In 1987, Taro’s parents opened a modest Japanese restaurant called Mikuni in Fair Oaks, a suburb of Sacramento, California, to provide a living for the family. More than twenty years and several locations later, Mikuni is one of the most successful restaurant businesses in the region.
Patrick Mulvaney is a proud Sacramentan whose cooking career has spanned five time zones and two and a half decades. Moving to the Valley in 1993, he fell in love with the year round growing season and the proximity of the farmers, ranchers, brewers and winemakers.
Ed Roehr has spent most of his life in the kitchen. He has worked as a sous chef for small restaurants and training chef for an upscale steakhouse. He started his restaurant career prepping food and scrubbing pots at age 14. His culinary wanderlust led him from Sacramento to the Bay Area, Chicago to Hawaii.
This graduate from the California Culinary Academy has been preparing innovative and satisfying cuisine in Sacramento for the past twenty-five years.
Billy started at an early age, beginning with Fuji's in Sacramento. He has worked with many well-known chefs in the culinary industry from the area before joining Taka Watanabe at Taka's Sushi in Fair Oaks.
Julie recently retired as the Finance & Administration Manager for the California Rice Commission, and is a big proponent of trying new recipes- especially if they feature California rice.
Craig Takehara is Chef/Owner of Binchoyaki and brings 16 years of experience from kitchens large and small. Craig also studied the culinary arts at le Cordon Bleu in Pasadena, California and has worked his way up through the ranks in many different kitchens with an array of cuisines.