"We honor generations of pioneering families who farmed the Madrone Estate by producing distinctive wines from an exceptional place
with deep rooted history." --Tony Stewart
Tony Stewart, Proprietor
Tony is a second-generation wine grower of the Stewart family. A pioneering west coast wine family, the Stewart's have over a half-century of experience farming exceptional vineyards and crafting fine wines. Their philosophy has been to do more with less, with a commitment to low impact viticulture practices and producing wines with a sense of origin.
A lover of fine wine and regional food influences, Tony believes the winery experience should focus the consumer on the wines, pairing them with local culinary traditions. His unwavering commitment to quality wines and excellence in customer service is passed on through the entire team.
Kat Doescher, Winemaker
Madrone Estate Winery, Valley of the Moon and Lake Sonoma Winery winemaker, Kat Doescher, graduated with a chemistry degree from California’s Humboldt State University in 1999. Originally interested in environmental sciences, her early career was not spent in the wine industry. Fortunately, a vintner friend eventually inspired her to explore a career in winemaking and she started down that path by securing a wine analyst position at Gallo Winery’s Sonoma facility.
In 2006, Kat joined Lake Sonoma and Valley of the Moon wineries as Enologist, working under former Winemaker, Greg Winter. Kat’s drive, natural affinity for winemaking and deep understanding of the science of fermentation led her into the role of Winemaker. Having spent ten years working with the same portfolio, Kat has developed personal relationships with growers and a thorough understanding of the winery’s grapes.
Chef Sam Badolato
Chef Sam Badolato cooks with style and soul. Growing up in a Sicilian family, the Pittsburgh, PA native creates boldly flavored, deeply satisfying ethnic dishes. He brought his unique style of cooking with an ethnic twist and Italian flair to the Northern California Coast five years ago. His plates have been described as "tear jerking."
Chef Badolato has over 30 years experience in the restaurant hospitality industry. He's taught cooking classes in Amalfi Italy, owned restaurants from pizzerias to formal dining, personal chef services and winemaker dinners, pairing his cuisine with some of the best wines in the world. At his last restaurant, Bado's Cucina, his wood-oven cuisine received numerous culinary awards and recognitions. Some of his earliest culinary experiences were from the back kitchen of his grandmother's home. From that point on he's been traveling throughout Italy and coastal regions of Spain and France,to learn about their different cuisines and styles of cooking. He's attended formal cooking schools in Italy, but his experience in the Italian homes in Calabria provided him the most knowledge of the true Italian meal.
Chef Sam says the most delicious part of an Italian meal is the family brought together around the table eating foods prepared from the heart in a back kitchen very much like his grandmother's.