Bios

Bios


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.


Robert Hohmann

Executive Chef

Robert Hohmann is our new Executive Chef at Brix Restaurant & Gardens.  Robert earned both Culinary and Baking Degrees from the French Culinary Institute in New York City where he was classically trained under the likes of Jacques Pepin and Andre Soltner.  He has over 15 years of impressive time in the industry, including working under some of the culinary industry’s greatest chefs including Michael Chiarello, Jonathan Benno, Mario Batali, and Thomas Keller.

Chef Hohmann was most recently the Chef de Cuisine of the flagship restaurant at the famed Hotel Del Coronado’s, 1500 Ocean in Southern California.   Some accolades include:

• Best Chef Coronado 2013, Coronado Magazine

• Silver Fork Award 2013, SD Home & Gardens Magazine

• Best Restaurants 2013, SD Magazine

• James Beard Award Nominee, Best Chef Pacific 2012, with Michael Chiarello for Bottega Ristorante

Chef Hohmann’s vision is to combine Brix’s unique Napa Valley Vineyard location and fresh local ingredients with the contemporary Mediterranean flavors of Italy, Spain, France and Morocco.


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.”


Matt Guyot

Special Events Manager

Matt joined the Brix team in 1997 and has been with the restaurant ever since. He has held many positions in his 15 years with us including Dining Room Manager, General Manager and since 2008 Special Events Manager. Matt grew up in Eureka with his first job in the industry being at the Red Lion Inn. He eventually worked his way up to Management of their fine dining restaurant where he was responsible for the wine list and management of a 180-room hotel and the challenges it presented. In 1990, he joined the food and beverage team at the Eureka Inn which is known for its food and wine program, and had the opportunity to work the area’s best. The time Matt spent at the Eureka Inn was incredibly educational and he credits the very talented individuals he worked with there for helping fuel the passion for food, wine and special events he has today. Matt has held the position of our Special Events Manager since 2008 and he is a wealth of information for all things Napa Valley so consider him your own personal resource.

In his time away from Brix Matt enjoys fishing for the “illusive” sturgeon on the Napa River, golfing at the wonderful local courses, attending local activities, gardening at his home in Napa or playing “tour guide” to visiting family and friends. He truly takes pleasure in showing off Napa’s superb wineries, restaurants and all of the wonderful things that make Napa such a great place to work and live.