Artisans In Residence

Chef Rachel Wiener’s culinary journey began during her childhood, where her love of food was nurtured by her Hungarian and Indian parents. Inspired by these rich culinary traditions and bold flavors, she embarked on a path that led her to pursue a formal culinary education at Le Cordon Bleu College of Culinary Arts in Florida, following her graduation from Michigan State University in Nutrition.

Prior to joining the team at Ojai Valley Inn, Wiener rose quickly through some of the nation’s top kitchens, including Jean Georges Vongerichten’s J&G Grill at St. Regis Deer Valley; Montage Healdsburg; and most recently Montage Big Sky; where her creativity and culinary expertise were instrumental in shaping the prestigious resort’s dining offerings.

At Ojai Valley Inn, Chef Rachel spearheads culinary programming across the lauded resort’s restaurants and culinary events venue, The Farmhouse, as well as in-room dining menus and rotating seasonal offerings.

With nearly a decade of pastry experience, The Johnson & Wales graduate spent five years with Ritz-Carlton at Amelia Island and Bacara before joining the team at Santa Barbara’s Alessia Patisserie and Cafe.

A regular contestant and guest judge on The Food Network, Pilarski most recently won the head-to-head Pastry Episode of “Alex vs. America, Season 2” featuring acclaimed Chef Alex Guarnaschelli, the third season of its annual “Spring Baking Championship,” and served as judge on the first and second seasons of the “Christmas Cookie Challenge.”

Pilarski brings a distinct culinary voice to Ojai Valley Inn with an emphasis on locally sourced ingredients and traditional French pastry techniques. He will spearhead the pastry programming across the lauded resort’s restaurants and culinary event venue, The Farmhouse, as well as in-room dining menus and rotating seasonal offerings.

A native of Cincinnati, Ohio, Andrew Foskey found his calling to cuisine when he was in grade school, fascinated by the different techniques utilized by chefs on the Discovery Channel program, "Great Chefs of the World." His interest continued to grow while he worked for his uncle's catering company as a teenager, learning the ins and outs of the culinary world, solidifying his belief that cooking was truly his passion in life. This revelation led him to pursue a degree in Culinary Arts from Johnson & Wales University in Charlotte, North Carolina.

Following graduation, Chef Foskey remained in Charlotte, developing his skills with some of the city’s most renowned chefs including Jon Fortes, Tommy Dyrness, and Sam Diminic of the Harper’s Restaurant Group. The next five years presented Andrew with many versatile opportunities to serve as Sous Chef and Executive Sous Chef at Hilton Hotels, premier catering companies, and luxury private country clubs in order to expand his knowledge within all aspects of the industry.

Chef Foskey joined the Inn’s culinary team in 2015 as Sous Chef and quickly became an indispensable asset to the resort, bringing his exquisite palate and creativity to everything he touched. In November 2018, he was named Chef de Cuisine of Olivella, a role that allowed him to delight guests with his refined, contemporary cuisine that highlights the area’s incredible local bounty. In October 2020, Andrew Foskey was appointed Culinary Director of Restaurants, overseeing the development, programming, and operations of all restaurants at the resort.

Didier Lenders has served as the Resort Chef at Ojai Valley Inn since 2008. With over 40 years of culinary experience, and an impressive resume to tout, his knowledge and passion for French-inspired cuisine is inimitable. Didier earned his culinary marks in France, where he graduated from L’Ecole Hotelliere de Paris and held apprenticeships under Dodin Bouffant, Gilbert Le Coze, and Gérard Pangau and trained at La Tour d’Argent and Fauchon.

Throughout his culinary career, Didier has held executive chef positions at The Lodge at Pebble Beach, Pilar, and Meadowood in Napa Valley.

Melissa Lamb serves as the Director of Food & Beverage at Ojai Valley Inn overseeing operations at The Farmhouse. Her passion for the industry became a profession in 2012 when she assumed the role of Auction Director for the Wine & Food Foundation of Texas. From there, her focus turned toward hospitality where she took on various buying positions for both small independent establishments and larger corporate restaurants.

As our resident wine and beverage expert, Melissa is not only responsible for developing our beverage program but also creating engaging wine, beer and spirits tastings and events. The ever-evolving beverage landscape of new producers, new products and new trends keeps Melissa on her toes and fuels her fervor for the business. The Farmhouse represents an opportunity for Melissa to partner with noteworthy personalities of the beverage universe and deliver unique, world-class experiences.

Melissa is a Certified Sommelier through the Court of Master Sommeliers and a Certified Specialist of Wine through the Society of Wine Educators.

Scott Daigre is an author, garden designer, educator, marketing consultant, event producer, and public speaker. He spent most of his young life in Louisiana then moved to the west coast to start his professional career.

After various marketing and production positions failed to provide the same energy he felt while in the garden he made a major career shift in 1995 and went to work at the most exciting and trending nursery in Los Angeles. He leapt head-long into the garden industry as he advanced at the nursery, becoming public relations director, garden designer and garden educator.

Philip Asquith, head of the Ojai Olive Oil Company, leads the creation of the Ojai Valley Inn's Annual Estate Olive Oil. As a third-generation farmer and one of the nation’s few Master Millers, Asquith meticulously hand-harvests olives from the Inn’s ancient groves, producing world-class extra virgin olive oils.

Located in Ojai Valley’s “East-End,” the farm uses traditional, artisanal methods to craft its oils, winning over 50 top honors in prestigious competitions. The organic permaculture operation is committed to sustainability and ethical practices. Visitors can experience daily tours and tastings, learning about olive oil production and exploring the farm’s award-winning products.