What's it like to cook for one of the most iconic wineries in Napa Valley—for over 15 years? In this episode, host Tony Piombo sits down with Chef Jeff Mosher, former executive chef at Robert Mondavi Winery, to talk about life behind the line at a wine country institution and why he made the leap into launching his own private chef business.

Jeff shares:

• What it was like crafting food experiences for guests at a world-renowned winery

• How he managed large-scale dinners, garden-to-table programs, and global events (with a cooler of secret ingredients)

• His favorite wood-fired dishes and how R&D in the kitchen keeps things fresh

• Why personal chef work offers the freedom and creative spark he craved

If you geek out over food, wine, travel, or the business of it all, you'll love this one. 🎙️ Like stories from chefs turned entrepreneurs? Hit follow and subscribe for more behind-the-line conversations. ⭐ Enjoyed the episode? Leave a quick review—it helps more food founders discover the show. 📲 Know someone building a food biz? Share this episode with them!

Connect with Jeff Mosher:Website: https://jeffmosher.com Instagram: https://www.instagram.com/jeffmosher

Follow us behind the scenes: Instagram: https://www.instagram.com/chef.x.founder Facebook: https://www.facebook.com/chefxfounder Tiktok: https://www.tiktok.com/@chef.x.founder Youtube: https://www.youtube.com/@ChefxFounder

Learn more about Tony's business: https://fornopiombo.com/

​​Timestamps 00:00 Introduction to the Chef Founder Podcast00:04 Jeff Mosher's Culinary Journey00:17 Tasting Jeff's Delicious Creations01:48 Life as Head Chef at Mondavi Winery06:32 Challenges and Unique Experiences at Mondavi08:49 Traveling the World as a Chef24:54 Transition to Private Chef Business28:22 Navigating Corporate Culture29:03 Renovation and Relocation30:46 Transition to Personal Chef32:25 Defining the Personal Chef Business35:02 Client Acquisition Strategies38:44 Wood-Fired Oven Experiences44:45 Future Cooking Classes50:52 Conclusion and Farewell