TEAM

 

     BILL NILES  /  FOOD   Bill has been training in kitchens since 1995.  In the late 1990s, at the age of 18, he took over the kitchen at a small family owned restaurant on the South Jersey boardwalk, cutting his teeth doing high volume rustic Italian cuisine for the Greater Philadelphia area.  In his early twenties, he moved on to some of the most esteemed restaurants in Philadelphia, building his culinary knowledge through practical experience.  In 2008, Bill moved west and joined the team at Bar Tartine,  one of San Francisco's most highly acclaimed restaurants, as Executive Sous Chef.  In 2010, he took over as Chef de Cuisine and helped earn its 3 star San Francisco Chronicle review.  Bill's dedication and creativity did not go unnoticed.  In 2011 Bill took the helm as Executive Chef at St Vincent. This wine haven from celebrated author, James Beard Award winner and Wine Director/GM of Mario Batali’s Babbo Ristorante, David Lynch and Chef Bill saw instant accolades.  Quickly, Bill's work was touted over local and national media, from a 3 star review at the San Francisco Chronicle to a rising star chef award from Eater National.  After two years of defining work, Bill moved on to open KronnerBurger, Chris Kronner's upscale bistro, as Chef De Cuisine.  From there, Bill returned to the Tartine family to open the high profile Tartine Manufactory. Bill’s work as Executive Chef helped to earn them consideration as finalists for a James Beard award this year as well as Best New Restaurant in Food and Wine magazine. As Bill leaves Tartine Manufactory he brings with him a commitment to scrupulous sourcing and making approachable food with extraordinary and sometimes unfamiliar ingredients.

 

BILL NILES  /  FOOD

Bill has been training in kitchens since 1995.  In the late 1990s, at the age of 18, he took over the kitchen at a small family owned restaurant on the South Jersey boardwalk, cutting his teeth doing high volume rustic Italian cuisine for the Greater Philadelphia area.  In his early twenties, he moved on to some of the most esteemed restaurants in Philadelphia, building his culinary knowledge through practical experience.  In 2008, Bill moved west and joined the team at Bar Tartine,  one of San Francisco's most highly acclaimed restaurants, as Executive Sous Chef.  In 2010, he took over as Chef de Cuisine and helped earn its 3 star San Francisco Chronicle review.  Bill's dedication and creativity did not go unnoticed.  In 2011 Bill took the helm as Executive Chef at St Vincent. This wine haven from celebrated author, James Beard Award winner and Wine Director/GM of Mario Batali’s Babbo Ristorante, David Lynch and Chef Bill saw instant accolades.  Quickly, Bill's work was touted over local and national media, from a 3 star review at the San Francisco Chronicle to a rising star chef award from Eater National.  After two years of defining work, Bill moved on to open KronnerBurger, Chris Kronner's upscale bistro, as Chef De Cuisine.  From there, Bill returned to the Tartine family to open the high profile Tartine Manufactory. Bill’s work as Executive Chef helped to earn them consideration as finalists for a James Beard award this year as well as Best New Restaurant in Food and Wine magazine. As Bill leaves Tartine Manufactory he brings with him a commitment to scrupulous sourcing and making approachable food with extraordinary and sometimes unfamiliar ingredients.

     SARAH NILES  /  GM + WINE   Sarah Elliott Niles has been in the restaurant industry for fifteen years in several of San Francisco’s most esteemed establishments.  Sarah earned her Sommelier certification from the Court of Master Sommeliers in 2009 while bartending and managing at Bar Tartine, the bistro extension of the celebrated Tartine Bakery. From here, Sarah went on to become part of the opening team at Commonwealth, one of 2010’s most celebrated restaurant openings in San Francisco, as wine and beverage director.  Sarah’s wine list received praise from the San Francisco Chronicle’s restaurant critic, Michael Bauer, as well as its wine editor and best selling author, Jon Bonné.  In 2012, Sarah expanded her wine education by joining the opening team at St. Vincent, a popular Mission District restaurant owned by James Beard Award winning author and Bon Appétit magazine wine editor David Lynch.  For the past two years, Sarah has been a part of the management team driving one of San Francisco’s most popular restaurants, Outerlands, as well as overseeing its wine program.  She curates a wine list that caters to every type of wine drinker, novices and connoisseurs alike.  Wine and hospitality have been Sarah’s passions for many years, and as a front of the house manager she strives to cultivate a convivial atmosphere that is welcoming to both neighbors and visitors, creating a space that becomes part of the fabric of the surrounding community.  She and her husband, Chef Bill Niles, found a new home in Livermore wine country and can't wait to share her hospitality experience with her new neighbors.

 

SARAH NILES  /  GM + WINE

Sarah Elliott Niles has been in the restaurant industry for fifteen years in several of San Francisco’s most esteemed establishments.  Sarah earned her Sommelier certification from the Court of Master Sommeliers in 2009 while bartending and managing at Bar Tartine, the bistro extension of the celebrated Tartine Bakery. From here, Sarah went on to become part of the opening team at Commonwealth, one of 2010’s most celebrated restaurant openings in San Francisco, as wine and beverage director.  Sarah’s wine list received praise from the San Francisco Chronicle’s restaurant critic, Michael Bauer, as well as its wine editor and best selling author, Jon Bonné.  In 2012, Sarah expanded her wine education by joining the opening team at St. Vincent, a popular Mission District restaurant owned by James Beard Award winning author and Bon Appétit magazine wine editor David Lynch.  For the past two years, Sarah has been a part of the management team driving one of San Francisco’s most popular restaurants, Outerlands, as well as overseeing its wine program.  She curates a wine list that caters to every type of wine drinker, novices and connoisseurs alike.  Wine and hospitality have been Sarah’s passions for many years, and as a front of the house manager she strives to cultivate a convivial atmosphere that is welcoming to both neighbors and visitors, creating a space that becomes part of the fabric of the surrounding community.  She and her husband, Chef Bill Niles, found a new home in Livermore wine country and can't wait to share her hospitality experience with her new neighbors.

     WAINE LONGWELL  /  BAR   Waine is a proven professional of the New York Hospitality Industry with over ten years of experience. After tending high volume bars around Manhattan and Brooklyn, Waine found his niche with well-crafted cocktails at one of Brooklyn’s first neo-classic cocktail bars, Sweet Up’s,  in 2007. Here he managed the bar and developed several of their signature drinks. From there he moved to help open and manage the well-received Manhattan Inn in addition to developing their cocktail menu. While managing Manhattan Inn, Waine was hired to consult for several cocktail bars and created many successful bar programs. In 2011, Waine was asked to assist with the opening of neighborhood gem Brooklyn Star. Here he helped to form a great balance between high quality and relaxed yet elevated service. In 2013, Waine opened his own cocktail bar and restaurant called Alameda and has been enjoying rave reviews from such publications as New York Magazine, Time Out NY, GQ, as well as several blogs and online forums. In October 2013 Waine was named one of New York’s “Masters of Mixology” by Food and Wine magazine and The Food Network and invited to participate in an event showcasing cocktail skills to benefit the Food Bank of New York. In 2015 Waine moved out West to California and settled in Livermore with his wife and creative director, Lauren Heanes, and fell in love with the town and the old brick building on Railroad Ave.

 

WAINE LONGWELL  /  BAR

Waine is a proven professional of the New York Hospitality Industry with over ten years of experience. After tending high volume bars around Manhattan and Brooklyn, Waine found his niche with well-crafted cocktails at one of Brooklyn’s first neo-classic cocktail bars, Sweet Up’s,  in 2007. Here he managed the bar and developed several of their signature drinks. From there he moved to help open and manage the well-received Manhattan Inn in addition to developing their cocktail menu. While managing Manhattan Inn, Waine was hired to consult for several cocktail bars and created many successful bar programs. In 2011, Waine was asked to assist with the opening of neighborhood gem Brooklyn Star. Here he helped to form a great balance between high quality and relaxed yet elevated service. In 2013, Waine opened his own cocktail bar and restaurant called Alameda and has been enjoying rave reviews from such publications as New York Magazine, Time Out NY, GQ, as well as several blogs and online forums. In October 2013 Waine was named one of New York’s “Masters of Mixology” by Food and Wine magazine and The Food Network and invited to participate in an event showcasing cocktail skills to benefit the Food Bank of New York. In 2015 Waine moved out West to California and settled in Livermore with his wife and creative director, Lauren Heanes, and fell in love with the town and the old brick building on Railroad Ave.

     LAUREN HEANES  /  CREATIVE   Lauren is a born and raised Livermore Local and an alumnus of Livermore High School. Lauren graduated with a degree in Studio Art from UC Santa Barbara in 2003 and moved out to New York shortly after.  Like many artists, she worked waiting tables and creating art on the side.  Soon, Lauren found herself using her talents in the film and advertising industries as a creative director, set designer, and illustrator for major companies but still maintained close ties to the food and beverage world. Her work can be seen in campaigns of Refinery 29, Benefit Cosmetics, NBC's Million Dollar Listing and the Food Network to name a few. She also lends her talents to the celebrated New York photographer Timothy Greenfield Sanders on several of his HBO documentaries - most recently The Trans List. In 2016 Lauren illustrated a book about Rooftop Farming for Ten Speed Press, a subsidiary of Penguin/Random House, with celebrated urban, rooftop farmer Annie Novak. Her passion for art and design led Lauren to oversee creative direction and design for Range Life and transform the 1800's brick building she remembered from her youth into a warm, bustling neighborhood refuge.

 

LAUREN HEANES  /  CREATIVE

Lauren is a born and raised Livermore Local and an alumnus of Livermore High School. Lauren graduated with a degree in Studio Art from UC Santa Barbara in 2003 and moved out to New York shortly after.  Like many artists, she worked waiting tables and creating art on the side.  Soon, Lauren found herself using her talents in the film and advertising industries as a creative director, set designer, and illustrator for major companies but still maintained close ties to the food and beverage world. Her work can be seen in campaigns of Refinery 29, Benefit Cosmetics, NBC's Million Dollar Listing and the Food Network to name a few. She also lends her talents to the celebrated New York photographer Timothy Greenfield Sanders on several of his HBO documentaries - most recently The Trans List. In 2016 Lauren illustrated a book about Rooftop Farming for Ten Speed Press, a subsidiary of Penguin/Random House, with celebrated urban, rooftop farmer Annie Novak. Her passion for art and design led Lauren to oversee creative direction and design for Range Life and transform the 1800's brick building she remembered from her youth into a warm, bustling neighborhood refuge.