Erasto Jacinto, Jacinto's Kitchen, Santa Rosa, CA & Pablo Jacinto, The Grill at the Silverado Resort and Spa, Napa, CA
Brothers Pablo and Erasto Jacinto, each representing a highly regarded Napa Valley restaurant, collaborated on a much acclaimed Vintner Dinner a few years ago and are returning by popular demand to help celebrate Boca Bacchanal's 10th Anniversary. Although distinctive in their approach, the talented chefs represent not just the best of their profession but the also exemplify the American Dream.
Pablo was just 18 years old when he and his brother Erasto, then16, emigrated from Oaxaca, Mexico in 1986 and began working for Cindy Pawlcyn as dishwashers at Mustards Grill in Yountville. Demonstrating a passion for food and determination to climb up the culinary ranks, the young Pablo cultivated his skills in several of Napa Valley's renowned kitchens including Mustards, where he formed an immediate bond with Pawlcyn. He followed working at Mustards Grill with positions at Tra Vigne, where he studied under Michael Chiarello and at Domaine Chandon, where he gleaned techniques from Philippe Jeanty. He also was Executive Chef at Pawlcyn's St. Helena restaurant, Cindy's Backstreet Kitchen. He is currently Chef at The Grill at the Silverado Resort & Spa in Napa.
Erasto followed a similar path, cutting his teeth and learning his craft with Pawlcyn, an icon in the Bay Area. She is widely regarded as an innovator of American regional cuisine known, for the pace-setting restaurants she opened between 1983 and 2008, including Fog City Diner, Bix and Buckeye Roadhouse in San Francisco and Mustards Grill, Go Fish and Cindy's Backstreet Kitchen in Napa Valley. Pawlcyn was an early advocate for using local, sustainable meats and produce in her restaurants.
Erasto quickly absorbed the Pawlcyn's culinary philosophy and in 2001, was promoted to Executive Chef at Mustards and became a partner in July of 2003. Pawlcyn describes Erasto as a "perfectionist in the kitchen. He has a most impeccable palate and a gifted taste memory. He is a proponent of everything being made from scratch and with the freshest of ingredients. Erasto cooks with his heart and has very exacting standards. He is a natural leader by example and by his compassion."
Erasto has now branched out on his own, recently opening Jacinto Kitchen Pot of Flavors restaurant in Santa Rosa. His goal is to consistently deliver high quality food and to put his heart into new recipes. Utilizing the bounty of fresh herbs and local produce in Napa Valley reminds him of his childhood and watching his grandmother select the proper ingredients for her meals.
Recently, Pawlcyn, Pablo and Erasto collaborated on "Big Small Plates," a cookbook showcasing the starters at Mustards Grill and Cindy's Backstreet Kitchen. The book was named one of the best of the year by the Boston Globe and the San Francisco Chronicle.