Executive Chef Erasto Jacinto is a native of Oaxaca, Mexico. His love of cooking was greatly influenced by his grandmother and mother. Erasto moved to St. Helena, California when he was sixteen. He started working in the restaurant industry as a dishwasher in 1986. He quickly moved up the ranks and in 1995 he became a Sous Chef at Mustards Grill, part of the Real Restaurants Group. In 2001, Erasto was promoted to Executive Chef at Mustards and became a partner in July of 2003.

Chef/restaurateur, Cindy 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’s philosophy is to consistently deliver high quality food and to put his heart into new recipes. Erasto loves to use the fresh herbs from Mustard’s garden. It reminds him of his childhood and watching his grandmother select the proper ingredients for her meals.






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