Restaurant-Style Dining

Gourmet, Every Day...

Sharing meals with family and friends is one of life’s greatest pleasures. Our Executive Chefs and culinary team prepare delectable entrees, fresh salads, and delicious desserts. Our menu, like that of any fine restaurant, changes daily to reflect the seasons and the availability of the freshest local ingredients.

Chef Adam Hrebiniak was born in Annapolis, Maryland a half mile away from the United States Naval Academy. Adam worked his way through Towson College as a line cook at the prestigious Polo Grill in Baltimore. At this point he found his true passion for the culinary arts. Adam attended The Baltimore International Culinary College and spent eight months traveling Europe studying different types of culinary philosophies. After graduating he knew he was ready for a greater challenge. He moved to Washington D.C. to work for one of the most respected chefs on the east coast, Chef Susan Lindeborge of the Historic Inn of Morrison-Clark. Adam thrived cooking for former Presidents of the United States and prominent congress men and women, Hillary Clinton and her entourage made the Morrison-Clark a regular lunch destination, and his talent rewarded him with the title of  Sous Chef at the age of 24 years old.

Adam’s inner desire to become a complete chef found him on the move to where the mecca of the culinary world lies, San Francisco, California. Adam quickly found work at the famous Boulevard Restaurant where he honed his skills and learned under the great Nancy Oaks. For three years he was a part of San Francisco’s most popular restaurant, during which time Nancy Oaks won the James Beard Award for Best Chef in California.

Our Chef found himself as the Sous Chef at another San Francisco legend Chez Nous where his knowledge of French cuisine grew. His intense hard work paid off and teamed with seasoned veterans Mark Drazek and Barbara Mulis, Adam found himself opening the Berkeley perennial top 100 restaurant, Zax Tavern. As the Chef de Cuisine, Adam learned how to run a professional establishment with relentless determination and positive reinforcement. After two years Adam’s stock grew which led to an opportunity to work under Wolfgang Puck at Postrio. Wolfgang Puck’s recommendations, along with Aqua’s Laurent Manrique, lead Adam to his first Executive Chef position at Belden Taverna.

Belden Taverna became S.F. Weekly’s “Best Mediterranean Restaurant” in the first year under Executive Chef Hrebiniak. Adam made television and radio appearances and received the highest Zagat Guide ratings in the restaurant’s existence.  After a short time as the Executive Chef at the historic Presidio Golf Club in San Francisco, Chef Adam Hrebiniak was hired away and eagerly relocated with his wife Abbe to the Santa Rosa area to become a part of Oakmont Senior Living’s Varenna at Fountaingrove. After 4 years at Varenna, Oakmont opened Fountaingrove Lodge in 2013 and Chef Adam oversaw the culinary department at both communities for 2 years before becoming the Executive Chef exclusively at Fountaingrove Lodge. With 10 years of dedicated service to Oakmont Senior Living, Chef Adam Hrebiniak was promoted to Senior Regional Executive Chef Specialist in 2019. In his new role, Adam supports several Oakmont communities by training and mentoring the executive chefs in his region. With an open mind and an open-door, Chef Adam Hrebiniak will always be willing to make your dining experience special.

Photo of Chef Adam Hrebiniak
Chefs working in a kitchen
Fountaingrove Lodge dining room with large chandeliers and fire place
Drinks in Maison Jars and appetizers on the tray
Smiling senior lady in a red hat looking at the flowers
Fountaingrove Lodge entry hall with reception desk, big chandelier and flowers on a table

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