Our Private Chef Executive Team

We hire and train only the best chefs with top-notch backgrounds. Our seasoned professionals bring decades of experience, delivering both professionalism and fun to every event!
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Our team operates collaboratively—before, during, and after each event—ensuring a seamless experience. Each chef undergoes rigorous background checks and training, with a minimum of 10 years of experience to join our ranks. Having a professional culinary team guarantees your parties success, your party will be delicious and on time every time.

We operate our own commercial kitchen in Sonoma County, Ca. where Chef Garrett Adair and our Executive Sous Chef personally prepare experiences for each event. While Chef Garrett Adair may not attend every party, he ensures that every menu is crafted in collaboration with him daily.

Meet The Chefs

Executive Sous Chef Danielle Aarreberg​

Chef Danielle is originally from Pacifica, California. She started her culinary career at the age of 17 and attended culinary school at Western Culinary Institute in Portland, Oregon.

Chef Danielle worked on the Peninsula before moving to Sonoma County. She expanded her culinary talent at Vintner's Inn John Ash & Co as Executive Sous Chef for over 12 years before joining our team at Chef Adair.

Chef Nancy Brunner

With over 35 years in the culinary and hospitality industry, Chef Nancy brings a wealth of experience to her craft. Prior to joining Chef Adair & Co., she excelled as Executive Chef for 10 years at celebrated restaurants in Marin, Napa, and Sonoma counties, including The Swiss Hotel Sonoma and as Banquet Head Chef at John Ash in Sonoma, CA. Renowned for her exceptional talent and dedication to quality, Nancy leads with a big heart and a fun-loving spirit!

Chef Matthew Sieger

Born in Lakewood, California, Chef Matthew Sieger grew up in a family that prioritized travel and food. He earned a B.S. in neuroscience from UCLA but soon transitioned to the culinary world, taking his first restaurant job at Four Oaks, a historic French restaurant in Bel Air.
Chef Sieger's extensive experience includes working in fine dining and Michelin Star establishments in the Bay Area and Chicago.

Chef Ryan Lutrel

​​With over 25 years of experience in professional kitchens, Chef Ryan Luttrell has managed restaurants, hotels, and events. He has worked as a private chef from Los Angeles to San Francisco and Wine Country, serving a diverse clientele, including celebrities and food enthusiasts. In addition to his role at Chef Adair Private Chef Catering, Ryan also shares his expertise as an instructor at the Culinary Institute of America in Napa Valley.

​Chef Paula Snow

Originally from the East Coast, Chef Paula is a graduate of the New England Culinary Institute. With over 25 years of experience, she has worked in kitchens across France, Greece, Australia, India, and more. Chef Paula previously led the kitchen at the iconic Pink Door in Seattle and Terra Plata under renowned Chef Tamara Murphy.
In 2019, she settled in Northern California to manage hospitality operations at Beltane Ranch and winery, developing a passion for California cuisine. Now, as part of Chef Adair's team, Paula focuses on creating seamless dinners and events. An avid meditator, she infuses mindfulness and creativity into every dish.

Chef Will Case

Chef Will began his culinary career at age 15 and later studied culinary arts at the University of South Carolina. He became head chef at The Gourmet Shop Cafe in Columbia, SC, and graduated from the Culinary Institute of America in 2011. After obtaining sommelier certification, he worked in Sonoma County with Kendall Jackson and SHED. He furthered his expertise as a fermentation specialist in Oregon and a maître d’ at The Bistro Maison before returning to California as a chef for Wilson Artisan Wines. In 2023, he joined Chef Adair Private Chef Catering to advance his career.