Biography:

Jeff Cerciello’s professional history reads like a culinary dream: a prestigious tenure that began in 1996 working at some of the most celebrated and critically-lauded restaurants in the country, from Thomas Keller’s French Laundry, to Bouchon (Las Vegas, New York and Beverly Hills) and Ad Hoc. 

He started as an apprentice at French Laundry but within two short years, Cerciello was involved in all aspects of the renowned restaurant, spearheading the opening of Yountville’s Bouchon (1998), as well as the opening of a second Bouchon in Las Vegas (2004) and Yountville’s Ad Hoc (2006). He was also instrumental in the openings of Bouchon Bakeries in Yountville, Las Vegas and New York, and most recently, the highly anticipated Bouchon restaurant in Beverly Hills (2009). 

As director of casual dining for Thomas Keller Restaurant Group, Cerciello helped guide the restaurants to great critical acclaim in addition to co-authoring the Bouchon Cookbook, which was awarded the IACP Chef and Restaurant Cookbook Award in 2005 and the IACP Cookbook Award for Food Styling.

Prior to joining TKRG, Cerciello honed his culinary skills as sous-chef at the Wine Spectator-Greystone Restaurant in St. Helena. Before that, he enjoyed various apprenticeships in Spain, including the world-famous, Michelin three-star restaurant El Bulli, under Chef Ferran Adria – and Totel Dessert, under Chef Francisco Torreblanca, one of Europe’s top pastry chefs. Cerciello, a California native, studied hotel and restaurant management at Cal Poly Pomona, and also holds a degree from the Culinary Institute in Hyde Park, New York.

Rooted in humility and hospitality, Farmshop strives to honor those farmers and artisans without whose livelihood our tables would be empty. With meticulous care, we welcome you to share in our flavorful findings on the dishes of Farmshop’s restaurants and market shelves. We invite you to join our family in a cooperative collaboration from farm to feast. Experience ever-changing abundance from California and beyond, in every bite a story of the seasons to be tasted and told by our chefs, cheesemongers, bakers, butchers, and greengrocers. Sit back and enjoy the tale.