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 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 oversees the culinary operations of Château du Sureau and The Elderberry Restaurant as well as our sister properties First & Oak and our soon to debut restaurant, The Mulholland. Prior to joining our team, Chef Flint, spent 10 years with the globally acclaimed Make It Nice Hospitality Group. During his tenure, he worked as The Chef de Cuisine at their flagship restaurant, Eleven Madison Park during the restaurant’s award winning years. He went on to play a pivotal role as the executive chef NoMad New York, Los Angeles, and Las Vegas. After his days with the Make it Nice Group, Chef Flint was the executive Chef at Maude, where they continued their 1 Michelin star.
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 Ramirez
Chef Javier Ramirez is a protégé of Chef Steven Snook, an alumnus of the Gordon Ramsay Michelin Starred restaurant. Chef Javier earned his way from Chef de partie in 2015, to sous chef in 2016, to eventually the head Chef in 2019.
Chef Javier is inspired by nature and all the incredible produce that is grown locally.