Chef Brian West: Sonoma-Italian Cuisine



November 12, 2012chef brian west, risibisi restaurant petaluma, california


PETALUMA, CA — Risibisi, one of Petaluma’s mainstay dining destinations, has hired a new Executive Chef and update its menus to feature even more locally sourced ingredients. Risibisi owner Marco Palmieri is pleased to announce the recent addition of Chef Brian West.

Chef West brings an extensive resumé to Risibisi, trained in San Francisco and San Diego, and working most recently under the tutelage of John Toulze and Sondra Bernstein at Estate Restaurant (part of the Girl and the Fig company).

“It wasn’t until I moved to the Napa / Sonoma area, working for John, where I found my real passion,” said West. “Working and tending to a 2+ acre garden with John really helped me understand what cooking is about. Its not always how much you can do with products, but how little you can do with good products to let them shine by themselves.”

West has introduced new changes to Risibisi’s lunch and dinner menus, committed to cuisine he brands Sonoma Italian — inspired and driven by the local farms and products of Sonoma County, influenced by Italian techniques and culture.

West’s commitment to Sonoma County agriculture includes a long standing relationship with F.E.E.D. (Farmers Exchange of Earthly Delights) Sonoma, helping him bring locally produced food and ingredients to Risibisi from more than a dozen farms throughout the county.

“We encourage everyone to come in and dine with us at risibisi and support us just as we are trying our hardest to support our local sonoma farms,” said West.

New menu favorites include a persimmon salad with toasted hazelnuts and caramelized shallot vinaigrette, grilled market fish with roasted eggplant tortelloni, panini served on house made foccacia, pappardelle pasta with braised rabbit, and a chocolate-polenta souffle with sweet ricotta and berry sauce.

“Brian brings years of experience working in some of the finest restaurants in California,” said Palmieri. “Our new menu choices reflect his inspired commitment to the art of handmade food and local agriculture.”

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