Bruce Riezenman Bio
Sonoma Wine Country Chef and Entertaining Guru
Chef Bruce Riezenman is one of the California wine country’s top authorities on home entertaining and pairing food with wine. The founder and head of Park Avenue Catering, he is renowned for creating events that seamlessly integrate local (and whenever possible, natural, sustainable and organic) food and wine to form a unique wine country experience. His expertise has made him one of the most sought after chefs in the region, and he is routinely chosen to craft events for the area’s most discerning clients—ranging from intimate dinners for a handful of guests to galas for 1000 people.
In addition to running a highly successful catering business, Riezenman is a passionate educator who has taught wine industry professionals, chefs, students and hobbyists around the world. He combines immense knowledge of food, wine and home entertaining with a down-to-earth teaching style to create educational experiences that are as memorable as his company’s events.
Originally from the East Coast, Riezenman graduated with honors from the Culinary Institute of America in Hyde Park, NY. He later opened the New Deal Restaurant in New York City before moving to the west coast to become the Executive Chef of Prospect Park Restaurant in Santa Rosa and Buona Sera in Petaluma. In 1993 he launched Park Avenue Catering. Wine-world clients have included: Merry Edwards, Silver Oak, MacMurray Ranch, Grgich Hills Cellar, and Williams-Selyem Winery, among many others.