Tony Zentgraf

Executive Chef & Kitchen Manager

He often asks himself, "Did I choose the food business, or did it choose me?"

Classically trained at the Southern California School of Culinary Arts, he has spent over 30 years immersed in the food industry—working across a variety of cuisines and mastering the art of pastry.

As a child on family road trips, he would gaze out the window, captivated by the vast landscapes of farms, cattle ranches, and fields across the country. He often wondered where the produce trucks were headed. Years later, he’s not only discovered their destinations, but has had the opportunity to tour farms, fisheries, produce hubs, dairies, and manufacturing facilities—gaining a deep appreciation for the journey food takes from source to plate.

Now, he’s excited to explore a new chapter in that journey: the cycle of winemaking. He brings his passion for food and service to DANCIN, along with a deep love for creating dishes that perfectly complement the wines of DANCIN Vineyards.