About Chef Adair & Co. Private Chef Culinary Team

Chef Umit Ozkaya

Born in Istanbul, Turkey, Chef Umit has over 40 years of experience in the hospitality industry. After graduating from hotel management school, he worked in luxury hotels and cruise liners before moving to Northern California.
In Sonoma County, he excelled at high-end restaurants, including Fountain Grove Inn, specializing in French, Italian, Spanish, and American cuisines. He later served as Executive Sous Chef at the acclaimed French brasserie Le Diplomate in Washington, D.C., for 10 years.
Missing the Bay Area, Chef Umit returned to Sonoma County with his family to join Chef Adair & Co as our full-time Executive Sous Chef and Private Chef.

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 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 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 Will Case

​Chef Will began his culinary journey at 15 in produce and later studied culinary arts at the University of South Carolina while working in fine dining. He became head chef at The Gourmet Shop Cafe in Columbia, SC, before graduating from the Culinary Institute of America in 2011.

After earning his sommelier certification through the Accelerated Wine and Beverage program at the CIA in St. Helena, he moved to Sonoma County to work with Kendall Jackson and SHED: A Modern Grange, specializing in food and wine pairings.
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His journey continued in Oregon as a fermentation specialist for Homegrown Food Products and a maître d’ at The Bistro Maison. Returning to California, he became a chef for Wilson Artisan Wines, focusing on catering and private dining. In 2023, he joined Chef Adair Private Chef Catering to advance his culinary career.