Chef Rebecca Weitzman

With over 18 years of experience in food and beverage, including 15 years leading and building kitchens, I’ve had the opportunity to conceptualize, open, oversee, and run restaurants in Manhattan, Brooklyn, Denver, Los Cabos, and most recently Yountville, California.

Before opening Clementine Restaurant in Yountville this year, I spent four years as Executive Chef and Culinary Director at Flora Farms in Baja California, Mexico. Working across different cities and cultures has made me highly adaptable, both professionally and personally. I recently obtained permanent residency in Mexico and will be relocating to Mexico City in March.

During my time in New York, I worked for three years as a private chef for a well-known actor with specific dietary needs, including gluten-free and specialty keto requirements. That experience sharpened my ability to create thoughtful, flavorful menus within strict parameters. I’ve also led several cooking classes, which allowed me to share both technique and creativity in a more personal setting.

What I love most about being a chef is the process behind building menus from the ground up, staying current with evolving food trends, and honoring seasonal ingredients. My cooking focuses on fresh, nourishing, and creative dishes that feel both elevated and balanced.

I look forward to bringing that experience and care into your home.