Info

We are a family run business. For the past twenty years, when we haven't been dry farming apples, figs and chestnuts on a ridge above the pacific, we have pursued excellence in the worlds of architecture and design, photography, journalism, food and hospitality. We have done this in LA, London, San Francisco, and always in Philo, California. All our interests come together in Barndiva. Barndiva was designed and built by Jil and Geoffrey Hales. Jil Hales designed and contracted the interiors as well as the initial concept of the menus. She does the floral arrangements, and develops Barndiva's seasonal cocktails (though not necessarily in that order). She is currently handling private events. Lukka Feldman returned from London to become Barndiva's General Manager. His hand picked, engaging front of house staff is fully committed to Barndiva's flavor profiled menu especially in its support of local sustainable farms and artisan food producers. Mr. Feldman is also responsible for Barndiva's increasingly well- recognized (and expanding) wine list. Jaime Dillion, Barndiva's Chef de Cuisine, has been with us since we opened. He works with Mrs. Hales and Lead Sous Chef Joseph Moens and pastry chef Rebecca Forth to constantly expand Barndiva's seasonal menus in the lounge while developing a stunning private events menu portfolio. Jaime, first and foremost an artist, has an exciting if often unconventional approach to flavor profiling which has brought Barndiva growing acclaim in 2006, including USA Today's Best Dishes in the World 2006, and a glowing recommendation in the 2006 Michelin Guide.