About

Dommen’s contemporary, seasonal American fare developed through his work in some of the world’s most distinguished restaurants. His career began at Fleur de Lys in San Francisco, where Chef Hubert Keller became Dommen’s mentor in the art of contemporary French cuisine. Dommen later spent four years in New York, honing his craft with one of his largest influences, Gray Kunz at Lespinasse and also with David Burke at Park Avenue Café. By the time he opened Palladin as Sous Chef for the legendary Chef Jean-Louis Palladin, his immersion in the art of French cuisine was well advanced. Dommen was next invited to join Julia’s Kitchen in Napa Valley as the opening Executive Chef. While he was at the helm, the restaurant was named one of Esquire magazine’s “Best New Restaurants.”

Dommen describes his approach to cooking as “blending the freshest, seasonal ingredients from California, while using the classic French techniques I have honed from my previous experiences.” His seasonally changing menu includes inventive farm-fresh dishes such as Lightly Smoked Tasmanian Trout Mi Cuit with potato rösti, organic chicken egg and pancetta vinaigrette; Dungeness Crab with green apple water and jalapeño sorbet; and Bacon-Wrapped Pork Tenderloin with dandelion “persillade,” salsify and natural jus.

“I truly enjoy experimenting with the freshest of produce, seafood and meats to create entirely new and unexpected dishes,” says Dommen. “I make a point each day to ensure that the menu is a reflection of the finest raw materials prepared in a unique, delicious and artistic way.”

’Some of Dommen’s favorite dishes to make when not in the kitchen at One Market Restaurant include pizza and barbequed beer-can chicken cooked over apple wood chips. He lives in Napa with his wife and two daughters and enjoys skiing, golf and fishing in his spare time.

Lorenzo got his first taste of the culinary world when he was waiting tables in college and became entranced by the bustling excitement and activity. He later worked as a waiter under Chef Dennis Foy at The Tarragon Tree in New Jersey and as a food runner then waiter and then manager under Chef Michael Roberts at Trumps (named after the wild cards in Bridge, not the former occupant of 1600 Pennsylvania Avenue) in Los Angeles. Lorenzo was the opening Manager of One Market in 1993 and served as General Manager/Partner from 2000 to 2008. After a two year Southern California sabbatical, he returned to One Market in March 2010.

“The most rewarding aspect of my position is receiving a sincere ‘Thank you’ from a guest for all of our collective efforts, and knowing that this guest will share their experience at One Market Restaurant with their friends and family.”

Bouchard’s civic involvement has included a stint as a Director of the Golden Gate Restaurant Association and his participation as a founding member of the Steuart Street Restaurant Row Association. He recently completed his second term as a member of the Board of Directors for San Francisco Travel.

In his spare time, Lorenzo loves spending time with his spouse, Fred and their special needs rescue black Labrador Retriever, Jett at their home in Rancho Mirage, CA. Lorenzo is working as well on catching up on the family history he’s recently discovered via 23andMe. He met his paternal biological family in 2017 including his father who owned and operated a successful NY-based multi-national fruit and produce import business and was a master home-chef and a grandmother who was the first female chef admitted into a Manhattan chef’s labor organization. Clearly the apple didn’t fall far from the tree.

Tonya has worked in many notable houses in the Bay Area and has been featured in Wine & Spirits Magazine, Tasting Panel and numerous news and industry publications. She is also a judge for the San Francisco International Wine Competition and is a tasting panelist for Wine and Spirits Magazine. Tonya is currently pursuing wine studies with the Court of Master Sommeliers and continues to educate herself and others on the world of wine.