Chef Michael Fagnoni

Hawks' Executive Chef and owner Michael Fagnoni's modern take on American cuisine reflects the localvore, slow food movements of his culinary upbringing. Fagnoni's education began in his grandmother's kitchen where he helped her craft her Northern Italian feasts, laying the groundwork for the beginning of an impressive culinary career. At Hawks, Fagnoni teams up with wife, Chef Molly Hawks, to bring soulful, seasonal American fare blended with a rustic elegance.
 
Fagnoni jumpstarted his career when he was fifteen years old at Mona Trattoria, a Northern Italian restaurant in New York, where he honed classic culinary skills and learned the value of housemade products such as handcrafted pasta. Determined to advance his knowledge, Fagnoni attended the Culinary Institute of America in New York, graduating on the Dean's List with high honors.
 
While still in school, Fagnoni's scholastic externship at San Francisco's renowned Bix Restaurant inducted him into the world of a fast-paced, fine dining kitchen. Rising to the challenge, he moved swiftly from station to station, gaining the confidence and expertise he needed to face his next venture at the highly refined Oceana Restaurant in New York City. As saucier under Chef Rick Moonen, Oceana's bustling environment and demanding regimen gave Fagnoni an opportunity to thrive. With the intense responsibility of rotating tasting menus and a la carte service, he acquired a strict sense of self-discipline and the ability to perform under pressure.
 
In 2001, Fagnoni moved back to San Francisco to pursue the position of opening Sous Chef at the critically acclaimed restaurant The Village Pub in Woodside, CA. The restaurant quickly garnered attention from both local and national press, along with a discerning and affluent clientele. Mentored by The Village Pub's Executive Chef Mark Sullivan, a Food & Wine Magazine's "Best New Chef", Fagnoni came into his own.
 
Chef Fagnoni's reputation in the kitchen attracted the attention of culinary trailblazer Chef Traci des Jardins of Jardinière. Accepting the position of Sous Chef at one of San Francisco's stand-out French restaurants, Jardinière introduced Fagnoni to the Slow Food movement and the importance of sustainable agriculture, which are key elements in his menu selections at Hawks. After returning to The Village Pub as Chef de Cuisine, Fagnoni felt compelled to bring his goal to fruition with his partner in life, chef Molly Hawks.
 
At Hawks, warm California countryside meets rich, modern elegance. Fagnoni's extensive culinary expertise and understanding are forged into sophisticated dishes that are consistently infused with traditional, rustic elements. Michael and Molly execute a menu of modern American cuisine with a focus on locally grown ingredients of the highest quality.


 
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