WELCOME TO THE FARMHOUSE AT OJAI VALLEY INN

SUMMER HOUSE with Mei Lin & Friends is an exclusive culinary collaboration hosted at the breathtaking backdrop of a private estate at Ojai Valley Inn. This limited-time residency brings together celebrated chefs Mei Lin, Brandon Jew, Brady Ishiwata Williams and Nini Nguyen, along with wines curated by Sarah Thomas. Expect hyper-local, seasonal ingredients, open-fire cooking, and the refined simplicity that evokes the vibes of a summer dinner party.

Nestled in the rolling hills of Ojai, SUMMER HOUSE invites guests into a secluded, intimate setting where nature and hospitality converge. The thoughtfully curated menu reflects the rhythm of the season, drawing from the regions that inspired them and of course, the Ojai Valley.

With a focus on connection—between guest and place, food and fire, tradition and innovation—SUMMER HOUSE is more than a meal; it’s a sensorial escape into the heart of Ojai, seen through the eyes of some of America’s most celebrated culinary talents.

PLEASE NOTE: This event will take place at our private estate within Ojai Valley Inn, not at The Farmhouse.

Pricing includes food and beverage; exclusive of service charge and tax. 

Cooking the Borderlands: Spice and Smoke Between Mexico and the States is a cookbook by chef Claudette Zepeda that blends personal narrative with over 100 recipes, exploring the unique culinary and cultural identity of the U.S.-Mexico border region. The book uses Zepeda's experiences growing up between San Diego and Tijuana to tell stories of intertwined cultures, featuring dishes from various border regions like California, Sonora, and Northern Mexico, alongside anecdotes and historical context. It's a culinary journey that highlights the fluidity between Mexican and American food and life, with recipes ranging from birria and pozole to street corn and garlic shrimp.

Multi-course menu including wine pairings. Pricing includes a multi-course dinner with wine pairings, along with a signed copy of Cooking the Borderlands. Exclusive of service charge and tax.

Elliot Bell is the chef and owner of Charlie’s in St. Helena, a family-run, community-focused, neighborhood restaurant with generational goals, named after his son. Originally from New Zealand, Bell’s culinary influences and inspiration span some of the world’s greatest dining destinations — France, Japan, Napa Valley, and New York. His restaurant career began with dishwashing and cooking positions in the small Iowa town where he grew up, and eventually led him to study hospitality management at the University of New Hampshire and the Glion Institute of Higher Education in Switzerland.

Most recently, he served as the Executive Sous Chef at Thomas Keller’s The French Laundry, where he spent the past decade of his career. Prior to that, he worked in Boston, Seattle, and New York at several notable restaurants, including Danny Meyer’s Gramercy Tavern.

Multi-course menu including wine pairings. Pricing includes a multi-course dinner with wine pairings. Exclusive of service charge and tax.

Andrew Zimmern has spent decades proving that food can be a powerful force for cultural understanding and social change. An Emmy-winning and James Beard Award-winning television host, chef and food advocate, he brings boundless curiosity and deep empathy to his exploration of global cuisine on his acclaimed shows, including the Bizarre Foods franchise, The Zimmern List, What’s Eating America, Family Dinner, and Wild Game Kitchen. His work extends far beyond television into restaurants, publishing, and philanthropy, all driven by his conviction that shared culinary experiences can bridge divides and create lasting change.

Multi-course menu including wine pairings. Pricing includes a multi-course dinner with wine pairings, along with a signed copy of Zimmern’s latest book, The Blue Food Cookbook: Delicious Seafood Recipes for a Sustainable Future. Exclusive of service charge and tax.

Rhoda Magbitang grew up in the Philippines as the eldest of six children, where her love of cooking began in the family kitchen, inspired by her grandmother’s food stall and the traditional Filipino dishes she learned at a young age. Her career spans some of the country’s most celebrated kitchens, including Michelin-starred Mélisse, Suzanne Goin’s A.O.C., République and Bazaar by José Andrés. She later served as Executive Chef at Chateau
Marmont and led the culinary team at The Inn at Mattei’s Tavern, Auberge Collection, earning Michelin Guide recognition. She is the recent winner of Top Chef Season 23 and serves as the first female Executive Chef of CanoeHouse, advancing Hawaiian Regional cuisine through Japanese-inspired technique, modern Hawaiian flavors and a commitment to sustainability and seasonality.                             

Multi-course menu including wine pairings. Pricing includes a multi-course dinner with wine pairings. Exclusive of service charge and tax.

The story of Sophie Feu de Bois is deeply rooted in family, love, and the rich history of Vence on the French Riviera. Noémie, a pastry chef trained at the prestigious Eden-Roc in Antibes, grew up in "Chez Guy," her father’s beloved restaurant of over 30 years. It was a second home where her parents, Guy and Sophie, first met, fell in love, and raised their family. After Guy retired, the property was sold and changed into a modern bar, losing its community connection and eventually facing abandonment.

Years later, the property reverted to Guy. Seeing an opportunity to revive the legacy, Noémie and her husband Tony took over the space. They renamed it Sophie as a tribute to Noémie’s mother. Today, Chef Tony transforms wood-fired cooking into a true culinary spectacle. Utilizing a century-old wood-fired oven as his centerpiece, he brings out the natural richness of fresh meats, seafood, and vegetables. The dancing flames imbue each dish with a smoky depth and delicate caramelization. Tony’s expertise seamlessly blends rustic charm with haute cuisine, celebrating the pure essence of cooking over an open fire.

Multi-course menu including wine pairings. Pricing includes a multi-course dinner with wine pairings. Exclusive of service charge and tax.

Marc Vetri is the chef and founder of Philadelphia’s critically acclaimed Vetri Cucina, which he opened in 1998 with business partner Jeff Benjamin. He quickly earned top accolades, including Food & Wine's “Best New Chef” and a 2005 James Beard Award. The duo drove Philadelphia's restaurant resurgence by opening local spots like Osteria, Amis, and Pizzeria Vetri.

Vetri’s culinary footprint now includes several new concepts. He opened Fiorella, an intimate Philadelphia pasta bar, and Mr. Maurice’s Italian at Ace Hotel Kyoto, marking his first international venture. He also launched Osteria Fiorella at Las Vegas's Red Rock Casino, which became a permanent fixture due to its success.

Born and raised in Matawan, New Jersey, Dan Richer always had a passion for food. He received his Bachelor’s degree at Rutgers University, where he skipped the graduation ceremony and flew to Italy. There, he found food and a way of cooking that was so incredibly different than anything he had ever experienced in the United States. After returning home, he began to cook and was inspired to learn everything he could about Italian cooking techniques and ingredients. He started a catering company at first, and then began working in professional kitchens. In 2007, Dan purchased a small pizzeria in Maplewood, New Jersey, and turned a struggling pizzeria into a fun, lively neighborhood restaurant lauded for its fresh ingredients and artisanal pizza. In recognition of his cooking, Dan was a James Beard Foundation Rising Star Chef semi-finalist in 2011. In 2017, Razza received a 3 star review from the New York Times, and in 2019 was named Best Pizza in North America by 50 Best.

Multi-course menu including wine pairings. Pricing includes a multi-course dinner with wine pairings. Exclusive of service charge and tax.

Suzanne Goin is a four-time James Beard Foundation award-winning chef and cookbook author. Raised in Los Angeles by food-obsessed Francophile parents, her culinary journey began as a high school senior when she talked herself into a job at the legendary Ma Maison. After graduating from Brown University, Suzanne went on to work at some of the country's finest restaurants, including L’Orangerie and Campanile in Los Angeles, Al Forno in Providence, Olives in Boston, Chez Panisse in Berkeley, as well as Alain Passard’s Arpège in Paris.

Her first restaurant, Lucques, debuted in 1998 and had an international impact over its 22 year run. Lucques' refined carriage house" setting and Suzanne’s focus on local California produce inspired chefs nationwide to embrace a seasonal, ingredient-driven approach, directly contributing to the rise of "New American" style restaurants across the U.S. Its hospitality-first ethos and wine program, led by Styne, elevated service and sommelier culture in Los Angeles.

Today, Suzanne runs her legendary farmers’ market-driven small plates restaurant A.O.C. in West Hollywood, which she founded in 2002. In addition to A.O.C. and her wholesale bakery, The Larder Baking Company, Suzanne runs all the food and wine operations at the iconic Hollywood Bowl. In October 2021, she partnered with the Proper Hotel Group in Downtown Los Angeles to create Cara Cara on the rooftop and Dahlia cocktail bar.

Multi-course menu including wine pairings. Pricing includes a multi-course dinner with wine pairings. Exclusive of service charge and tax.