Executive Chef Gunnar Thompson

EXECUTIVE CHEF GUNNAR THOMPSON

Chef Gunnar Thompson's deepest influences come from the natural world itself, so it makes perfect sense that nature is what inspires him professionally. When he's not in the kitchen he can be found gardening and foraging for wild mushrooms.  He is known for his distinctive "Farm to Table" cuisine.

Chef Gunnar, the son of an accomplished artist, also sees food as an art form. With his vast flavor palate he draws up creative and exciting cuisine, creating harmonious flavors and beautiful presentation. It is with these tools that he provides a unique experience for each guest, evoking the emotion of joy just as with any work of art.

It may have been a trip to France that changed everything for Chef Gunnar, as he spent months searching out, tasting and exploring the finest ingredients that France had to offer.  The experience of stages at Relais & Châteaux and Michelin-star restaurants like Le Pyramide showed him the importance of passion, commitment and of holding high standards as a professional.

His chef position prior to joining the Estate by the Elderberries at The Washington Duke Inn and Golf Club in North Carolina allowed him the opportunity to also focus on structure and service within the restaurant in addition to his chef duties.

Chef Gunnar Thompson provides the guests of Erna's Elderberry House Restaurant with a unique and memorable dining experience. Through his commitment to sustainable agriculture and farming, he is dedicated to using as many Central Valley products as possible, showcasing the natural abundance of exciting local ingredients while sharing the stylized cuisines of France, Austria, and the Mediterranean.

"I am elated with my choice to take the Executive Chef position at The Elderberry House Restaurant as well as moving my family to this beautiful part of California."