About Us

About Us

First and Oak is located inside the Mirabelle Inn, in the heart of Solvang, California. We offer a seasonal menu that highlights local & organic ingredients prepared in a thoughtful manner. The Santa Ynez Valley boasts some of the most impressive produce you can find throughout the central coast and we love to highlighting small farms that share the same passion. We find seasonality to be the only way to create the most expressive meals. Our finely curated courses are all about transcending flavors, with unique surprises along the way. Sourcing sustainable meat and seafood is at the heart & soul of what we do. We work with local ranches and fish mongers that present us with fresh product each day allowing us the opportunity to create incredible meals. We find wine to be a soul mate to a incredible meal.

Our backyard is filled with incredible producers that we often times get to serve insanely small batches that don’t ever leave our little valley. Just like our food we believe in organic, sustainable, and natural wine that is hand selected by our sommelier to pair with our cuisine. Soft, velvety and not overpowering is our mantra. Our dining room operates with the mindset of warm compassionate attentive service. We are proud to be recipients of the a Michelin Plate designation. We look forward to your next culinary adventure at First & Oak.

Jonathan Rosenson

Jonathan Rosenson

Jonathan Rosenson is a level 2 sommelier and seasoned hospitality professional with over 13 years of experience. He serves as Director of Hospitality for a collection of boutique hotels and is also the Creative Director for Coquelicot Estate Vineyards. He has played key roles in the opening and management of popular restaurants such as The Sky Room, Wine Cask and Bernard’s Wine Gallery. He is known for creating elaborate menus, exquisite tastings and special events that provide guests with an unforgettable culinary experience and always looks to continue his wine education and further hone his craft.

Chef Chris Flint

Chef Chris Flint

Jonathan Rosenson is a level 2 sommelier and seasoned hospitality professional with over 13 years of experience. He serves as Director of Hospitality for a collection of boutique hotels and is also the Creative Director for Coquelicot Estate Vineyards. He has played key roles in the opening and management of popular restaurants such as The Sky Room, Wine Cask and Bernard’s Wine Gallery. He is known for creating elaborate menus, exquisite tastings and special events that provide guests with an unforgettable culinary experience and always looks to continue his wine education and further hone his craft.

Matt Pierga

Matt Pierga

First & Oak Restaurant and Catering/Sales Manager

While completing his studies at Pepperdine University in 2014, Matt began working at the newly opened Malibu Farm Café located at the end of Malibu Pier, under the guidance of owner Helene Henderson. Immediately, Matt knew that Food & Beverage and Hospitality were his true calling. Enamored by the fresh and delicious local produce sourced from nearby family farms, he began to experience cuisine he had never enjoyed during his upbringing in North Shore Massachusetts. Matt was graciously afforded the opportunity to travel to and open new locations at the Four Seasons Resort, Lana’i, as well as Rosewood Miramar Beach, where he was further exposed to luxury hospitality executed at an incredibly high level. Under the tutelage of Executive Chef’s Kemar Durfield and Massimo Falsini, Matt’s knowledge and passion grew and helped lead him to become the hospitality leader he is today. While planning a move to Solvang, Matt was fortunate to discover an opening at First & Oak, an outlet for him to extend his passion and experience, while also having the opportunity to pour some of his favorite Santa Ynez Valley wines from Coquelicot!

“Without Love in the Dream, it’ll Never Come True” – RH & JG

Chef Javier

Chef Javier

Executive Chef John Smith began his culinary journey working in his family’s restaurant and later attended Le Cordon Bleu in Paris. He then worked at Michelin-starred restaurant Le Jardin in Paris and was promoted to Sous Chef. After moving to New York City, he worked at prestigious French restaurant, La Belle Époque, earning a three-star rating from the New York Times. He later opened his own restaurant, L’Atelier de John, earning a James Beard Award. Now, as the Executive Chef at The Grand Dining Room, Chef Smith continues to create masterful dishes using the freshest ingredients. His philosophy is to let the flavors speak for themselves.