Bios

Chris Jones

Executive Chef

Originally from Washington, D.C., Chris began working in local restaurant kitchens while attending college. Finding the pace, excitement and lure of the kitchen irresistible, he began pursuing a professional cooking career formally at the California Culinary Academy in San Francisco. After graduating in 1997, he obtained an externship at the Four Seasons Hotel in Milan, Italy training in Chef Sergio Mei’s kitchen. Upon returning to Washington D.C., he continued cooking Northern Italian cuisine with Chef Roberto Donna & Chef Enzo Fargione at Restaurant Barolo.
An interest in French technique led to Sous-Chef positions in kitchens with Chef Jeffery Buben at Bistro Bis and Chef Robert Weidmaier at Marcels, Washington D.C. .
Moving to Chicago in 2003, he assumed the Chef de Cuisine position at BIN 36 Restaurant with Chef John Caputo, focusing on the relationship between food, cheese and wine.
In 2007, Chris accepted the exciting opportunity to work in Sonoma County’s Wine Country, working and living among the bounty of the surrounding farms, wine producers and artisan cheese makers. He became the Executive Chef of both the girl & the fig and of Estate, the company’s Italian concept restaurant, in 2009.

Michael Cope

General Manager

A native Californian, Michael Cope discovered his passion for the hospitality business while pursuing a business degree at Cal State Hayward. He waited tables and tended bar at the Rotunda Restaurant in San Francisco, assisted in the opening of Campton Place and held management positions with the Sedona Grill in Berkeley, Remillard’s Restaurant in Marin County and Harry Denton’s in San Francisco.

The opportunity to learn Hotel and Resort operations took Michael to Lake Tahoe for five years as Food and Beverage General Manager with the Resort at Squaw Creek and Squaw Valley Ski Resort. Returning to the Bay Area after meeting his wife, Cynthia, Michael spent many years with McCormick and Schmick’s and most recently in Sonoma with the girl & the fig.

Michael, Cynthia, and their son Nicholas live in Sonoma. The family enjoys time away from work camping, skiing, fly fishing, and exploring backcountry wilderness throughout the West. Michael and Cynthia also enjoy cooking with friends and family, keeping up with the Giants and sampling new wine.

Jeff Creamer

Wine Director

Jeff Creamer’s career in food and wine began shortly after college. Following his graduation from the University of Virginia, Jeff stayed in Charlottesville, where his love of food and restaurants drew him into a six-year stint as a cook. After one too many cuts and burns, Jeff decided to develop his skills behind the bar.

With a growing desire to work in one of the top food destinations in the world, Jeff moved to San Francisco in 2002, where he landed a position as bartender at Rubicon working under renowned Master Sommelier, Larry Stone. He became cellar master for Rubicon’s library-like wine collection and later, became assistant sommelier.

Upon his success in the elegant atmosphere of Rubicon, it was a natural progression to Hawthorne Lane. With the later transformation of Hawthorne Lane into TWO, Jeff created a wine program reflective of the changing culinary tastes of the city. His thoughtful selections of wines focused on value over brand-name recognition have brought a gamut of varieties, regions and styles into focus.

In his new role as Wine Director at Brix, Jeff is crafting a wine list that recognizes the greatness of the Napa Valley, and specifically of Oakville, as a prime spot for producing Cabernet Sauvignons. “Oakville has the ultimate climate and location for Cabernet,” Jeff says. “We’re looking forward to showcasing the wines that are produced here.”