Management Team
ARTHUR WALL
Executive Chef, The Restaurant at Wente Vineyards 
In spring of 2008, Wente Vineyards named Arthur Wall to the position of Executive Chef at The Restaurant at Wente Vineyards. In his role overseeing The Restaurant kitchen and menu conception, Wall sources local organic ingredients to create seasonal wine country fare with rustic elegance and refined flavors.
Previously, Wall was Executive Sous Chef at George’s at the Cove-California Modern in San Diego, California, named one of the world’s top 10 restaurants in 2006 by Fodor’s Travel Guide. Prior to that, Wall completed a three year term as Sous Chef under highly acclaimed chef Jonathan Wright at The Windsor Court Hotel’s New Orleans Grill in New Orleans, Louisiana. He has also worked at Farallon Restaurant in San Francisco and Herbsaint Restaurant in New Orleans, recently named one of “America’s Top 50 Restaurants” by Gourmet Magazine.
“The Restaurant at Wente Vineyards is unique in the sense that you can create an entire wine country experience at the table, where great wines are paired with delicious, seasonal cuisine”, Wall says. He observes that a meal at The Restaurant is the culmination of a journey from soil to plate for the local, organic ingredients that are the foundation of The Restaurant’s signature simple, fresh cuisine. Many of these are sourced from The Restaurant’s organic kitchen gardens. He and his staff have access to some of the freshest organic and sustainably grown produce, free-range meats and seafood in the Bay Area.
Wall graduated with honors from the California Culinary Academy and holds a Bachelor of Science in Hotel and Restaurant Management from the University of Alabama. A native of New Orleans, Wall now resides in Walnut Creek.
SCOTT RITCHIE
Wente Vineyards Catering Chef 
Scott joined Wente Vineyards catering kitchen in 1993. Within a year and a half of hard work and dedication he was promoted to lead cook. Shortly after, Scott was promoted again to the position of sous chef. In May of 2000 once again another great opportunity arose for Scott, the position of Catering Chef was offered to him and without hesitation he accepted. “Fifteen years has gone by so fast, there has been new and exciting challenges for myself each and every year,” says Ritchie.
“The process of how the food begins and ends up on the table has always been an interest to me. I can remember as a child always wanting to participate with baking family treats or birthday cakes,” says Ritchie.
Scott’s interest in cooking began at an early age, he started with a basic foods class in Jr. high and his interest continued to escalate throughout high school. At the beginning of his senior year in high school he had his first cooking job at Joanie’s Creative Catering in Pleasanton. “I learned a lot about off-site catering and how important organization is to the success of an event,” says Ritchie. By the end of his senior year he was managing off-site events.
After high school graduation Scott enrolled in the Hotel and Restaurant Management Program at Diablo Valley College in Pleasant Hill. While attending school he also worked various restaurants such as Prime Café and Elliston Vineyards. Upon the conclusion of culinary school Scott began working at Wente Vineyards.
LISA SHAVER
Pastry Chef 
Lisa Shaver brings an inspired work ethic and well-trained palate to her role as head pastry chef at The Restaurant at Wente Vineyards, where she creates desserts from fresh and natural ingredients that walk the line of decadence without stepping over. Lisa is passionate about exceeding guests’ expectations, and her constant devotion to her craft has helped The Restaurant at Wente Vineyards build and maintain its status as the East Bay’s top rated fine dining destinations.
Lisa has worked for Wente Vineyards since 1996 in the catering department as a prep supervisor. She quickly moved on to line cook at The Restaurant, then ran the kitchen at The Grill at Wente Vineyards’ for 2 years. Lisa’s drive to try new roles next led her to the position of savory sous chef before moving to what has become her true passion: pastry. Lisa understudied as pastry sous chef for 2 years, and was promoted to head pastry chef in 2005.
Lisa studied culinary arts at Diablo Valley College.
JORGE TINOCO
Sommelier, The Restaurant at Wente Vineyards 
As Sommelier for The Restaurant at Wente Vineyards, Jorge Tinoco combines his passion for wine with his dedication to educating guests and staff alike on the myriad possibilities for pairing fine wine with gourmet cuisine. Tinoco works closely with the inspirations provided by Chef Wall to create a wine list that complements the daily changing menu.
The result of this creative partnership is The Restaurant’s frequently updated list of more than 400 fine West Coast wines, featuring selections from all California appellations and some Northwest wine regions. The wine list has won the prestigious Restaurant Hospitality Award in 2005 and 2006, and the Wine Spectator Best Award of Excellence “For an Outstanding Wine List” every year since The Restaurant’s opening in 1986 and is known as one of the most extensive wine menus Northern California.
Tinoco oversees the extensive training and education of The Restaurant’s servers, imparting his passion and knowledge for wine selection and service. Wine training and education for the staff includes sessions on wine service etiquette, wine history and sensory evaluation.
Jorge also selects The Restaurants micro-brews, spirits, fresh signature cocktails, mineral-waters and cigars.
Tinoco joined The Restaurant at Wente Vineyards as a bartender in 1996. He graduated from the San Francisco School of Bartending in 2005 and has also studied wine at Napa Valley College and winemaking at the Court of Master Sommeliers. He is currently pursuing his Masters in Wine, a title that only a small percentage of professional sommeliers achieve. He has been featured in the Sommeliers’ Guide to Restaurants in America, most recently in its 5th edition. In his free time, Jorge is a home winemaker.