August Churchill, Chef

As a young man in El Paso Texas, August was always the one who could eat the hottest chiles with imaginary steam coming out of his ears, and loving it, giving him that everlasting bite and love of Latin American cuisine.

He grew up in the California's wine country and started his cooking career at Santa Rosa's Restaurant Matisse. After than, he took an extended time off, to partake in a culinary tour in which he tasted regional foods nationwide.

Upon his return Chef Churchill worked in some of Sonoma county's most renowned restaurants beginning with The General's Daughter under the tutelage of Chef Joseph Vitale Jr. and continuing on to Bistro Ralph where he was the sous chef under Chef Ralph Tingle. After his time at Bistro Ralph Chef Churchill he moved on to Restaurant Syrah where he was the sous under chef Josh Silver.

Honing skills in a variety of cooking styles including his favorite Latin American, Chef Churchill learned to use organic produce from local farmers in Healdsburg and Sonoma. He moved to the East Bay in 2000 and landed a job at Fonda, working with then chef David Rosales. Chef Churchill became the Sous Chef at Fonda in 2003 and took over the responsibilities of Chef Rosales' day to day responsibilities. When David Rosales left Fonda to move back to his home state of Oregon, August Churchill naturally took over the roll as Chef.

Chef Churchill believes in keeping things simple --the mango slices with lime on the dessert menu at Fonda are a favorite of his.