Jared Love
Regional ManagerAs Regional Manager for Chef Thomas Keller's Yountville based casual dining properties and Bouchon Bakery, Jared Love leads the staff in making memorable experiences for guests as he oversees all the various elements of day-to-day operations.
Most recently, Jared was General Manager of the flagship Bouchon which he joined in 2014—first as a Manager before being promoted to Assistant General Manager two years later. He previously held management positions at The Table Restaurant and Café Zinc at the H Hotel in Midland, Michigan.
He credits the chefs with whom he worked as his first culinary inspirations. These mentorships encouraged him to pursue positions that put him on a path to eventually work for Chef Keller. Dining at The French Laundry while on a trip to California made him determined to work for Chef Keller, and he traveled back to Yountville to apply for a position in person.
Jared graduated from Ferris State University with a B.S. in Resort and Restaurant Management. He holds a Sommelier certification from the Court of Master Sommeliers, Americas.
Ryan King
Chef de CuisineAs Chef de Cuisine, Ryan King leads the culinary team at Bouchon Bistro in Yountville. He first joined the Bistro in 2010, where he began as a Chef de Partie. Over the course of nine years, Ryan worked closely with Chef de Cuisine David Hodson, developing recipes and new menu offerings. Looking to expand upon his culinary skills, in 2014, Ryan traveled to Bayonne, France, where he learned the traditional ham aging and curing process at local cooperatives.
In 2019, Ryan moved to the East Coast to join the opening team of a new restaurant venture in Washington D.C. but remained nostalgic for the Napa Valley. In March 2020, he rejoined the Bistro team and, in Winter 2021, assumed the role of Chef de Cuisine. Today, Ryan supports the kitchen and dining room teams in daily operations, serving as a mentor while always seeking to improve upon the restaurant’s exacting standards. A Bellingham, Massachusetts native, he holds a degree in Hospitality and Business Administration and a minor in Culinary Arts from Southern New Hampshire University.
Ross Melling
Chef de CuisineChef de Cuisine, Ross Melling leads the kitchen at the Michelin-starred Bouchon Bistro in Yountville, Calif. In this role, he maintains the quality and high standards of the restaurant using the execution and techniques he acquired during his tenure six-year tenure working in Chef Thomas Keller’s kitchens.
Ross originally joined the team after meeting Chef Keller in England in 2004, at which time he expressed devout interest in working for him. Shortly after, Melling started at The French Laundry in 2005 as chef de partie.
After 18 months with The French Laundry, Melling returned to England to work with Michael Caines and the Abode Group as they opened several boutique hotels. In 2009, he became the executive chef for the National Welsh Rugby team for one season. He returned in 2010 as a sous chef at Per Se before moving west to assume his current position as Chef de Cuisine at Bouchon Bistro.
Prior to joining Chef Keller, Melling was a sous chef at the two-starred Michelin restaurant Gidleigh Park in the UK.
His accolades include the Southwest Young Chef of England Award in 2000 and the De Vere Hotels Trainee of the Year. In 2007, Ross was awarded the Core Award at The French Laundry.
Raymie Fuentes
Pastry ChefAs Pastry Chef for Bouchon Bakery in Yountville, Raymie Fuentes leads the pastry team, overseeing the bakery’s daily production of bread and pastries, as well as managing the development of specialty items.
Raised in Texas, Raymie’s journey towards becoming a chef began at the age of 16 when he took his first job at a local grocery store. He started working in the bakery department, washing dishes and preparing for the day ahead. Fascinated by the seemingly endless supply of buttercream, he would quickly finish his tasks to begin experimenting and piping the buttercream. This experience led him to discover his talent and appreciation for wedding cake design, inspiring him to pursue a formal education in baking.
Raymie enrolled himself at the Culinary Institute of America in San Antonio, where he earned his associate’s degree in applied science in Baking and Pastry. After meeting Chef Keller at his graduation, he moved to Yountville, CA, and began as a pastry commis, gradually advancing to the role of Pastry Chef de Partie. He later excelled as Sous Chef at Bouchon Bakery Rockefeller Center in New York City. Raymie then returned to Yountville and took on the role of Executive Pastry Sous Chef. Today, he looks forward to mentoring the team, innovating and providing the community with pastries and beautiful cakes.
Romuald Crist
General ManagerAs general manger for Thomas Keller’s flagship bistro in Yountville, Calif., Romuald Crist brings a seasoned management style to Bouchon with nearly 20 years of experience in the restaurant profession.
Romuald recently joined the team at Bouchon, after having served as the director of food outlets for Sunset Tower Hotel in Los Angeles. He previously served as the regional director of operations for Great Maple restaurants in San Diego and Orange County, as well as the general manager for Brasserie Pascale in Orange County.
Prior to his work experience in the U.S., Romuald worked as a sommelier and manager at restaurants in Cannes and Paris, including the one-star Michelin Maison Blanche.
He was awarded the Trophé Champagne Jacquard in France in 1995, as well as the “Jeune-Sommelier” in Monaco in 1996.
Romuald holds a Bachelor of Science in Hotel and Restaurant Management from Ecole Hoteliere Paul Valéry in Menton, France, in addition to his sommelier certificate in wine and oenologie from Ecole Hoteliere L’Etincelle in Nimes, France.
