August 6, 2024 – Santa Ynez, CA – The Gleason Family Vineyards Santa Ynez Valley portfolio of brands (Roblar Winery and Vineyards, Roblar Farm, Refugio Ranch Vineyards) has officially announced Terri Buzzard as the Santa Barbara County wine country hospitality group’s new Executive Chef. In this new role for Chef Terri, she will oversee all culinary operations for the portfolio’s winery and tasting room locations, as well as the catering menus for all events that take place on the various properties.
Chef Terri originally joined the Roblar kitchen team in 2021, under then-Executive Chef Peter Cham, where she helped to craft a culinary experience that utilized and highlighted Roblar Farm’s own bounty of seasonal, fresh produce, but also ingredients from surrounding Santa Ynez Valley farms and ranches. In Chef Terri’s new role with the hospitality group, she aims to continue to create memorable wine country experiences for winery guests, as well as for private event guests and hosts, with authentic hospitality and ever-evolving menus inspired by Roblar Farm’s daily harvests.
Prior to joining Roblar in 2021, Chef Terri worked in Los Angeles, where she was instrumental in opening a handful of family restaurants: Mosa (2019), Jaffa (2018), and Sausal (2015). Prior to those experiences, she worked as a chef for Bon Appétit Management Co. As Executive Chef of fine dining institution, The Restaurant at the Getty Center, Chef Terri created a farm-to-table menu for the establishment sourced mainly from her regular visits to the Santa Monica Farmers Market, then in its early days. Chef Terri’s menus garnered accolades, earning her an invitation to cook at the James Beard Foundation’s Beard House in New York City, in 2007, as part of a regional chefs series.
Chef Terri has a passion for travel, and immersing herself in the cuisines and cultures of the world. In addition to exploring India, the Middle East, Greece, Portugal, and Mexico, she was invited to Japan to assist in opening the restaurant Chateau T.S. at Naka Izu Winery, on Japan’s Izu Peninsula. Japanese cuisine remains a favorite of Chef Terri.
Chef Terri’s eclectic culinary influences can be found on the current, seasonal menus at Roblar Winery and Vineyards, in dishes such as lamb meatballs with Swiss chard, tzatziki, spring onions, and flatbread; crab cake with avocado and pickled mango herb salad; or, crispy pork schnitzel with farm harvest slaw and spicy mustard sauce. Chef Terri also oversees the 29 NINETY Pop-Up weekend menu at Refugio Ranch’s Los Olivos tasting room, which continues to offer the hospitality group’s popular smash burgers among other convivial plates.
The culinary platforms at Roblar and Refugio Ranch continue to play heavily into Roblar Farm’s planning, managed by Farm Director Jorge Reyes, with Chef Terri and the farm team working side-by-side to plant what might be on a seasonal “chef wish list.” Just steps from the Roblar kitchen, Chef Terri picks fresh produce destined for the properties’ food menus and dishes.
Roblar Winery and Vineyards, located at 3010 Roblar Avenue (at the intersection of Roblar Avenue and Highway 154), Santa Ynez, CA, is open daily for wine tasting experiences and bottle purchases, 11:00 AM to 5:00 PM. Advance tasting reservations are requested. Chef Terri’s lunch or “Bites” menus are offered daily; supper menus are offered Wednesday, Thursday, and Friday; with a brunch menu served on Sunday (until 4:00 PM). Current menus and food service options are available at this link.
Refugio Ranch Vineyards Los Olivos tasting room, located at 2990 Grand Avenue, Los Olivos, CA, is currently open daily for wine tasting experiences and bottle purchases, 11:00 AM to 5:00 PM, Sunday through Thursday, and 11:00 AM to 6:00 PM, Friday and Saturday. Advance tasting reservations are recommended. More information will be available soon, about expanded food service options and menus at the Refugio Ranch Vineyards Los Olivos tasting room.
