'I've Never Looked Back'

Rebecca Weitzman’s culinary career began with a harmless fib.

Paying her way through college as a server, bartender and cocktail waitress, Weitzman’s professional aspirations weren’t quite determined at that stage of life. It wasn’t until her roommate’s brother, a cook, made an impression. Utterly fascinated by the stories of the hustling and bustling kitchen in his daily visits, Weitzman jumped at the opportunity when a vacancy at his restaurant became available.

She just needed to fill in the gaps a bit.

“I embellished my résumé to include some prep cook experience that I did not have, so much so that even my mom exclaimed, ‘But Rebecca, you don’t even know how to cook!’ when I told her I got the job,” Weitzman wrote in an email interview. “Needless to say, the chef caught on very quickly, but was kind enough to give me a chance to start as a beginner. That’s when I absolutely fell in love with the kitchen, and I’ve never looked back.”

That opportunity blossomed into an accomplished culinary career spanning roughly two decades and counting. With the introduction of her first independent restaurant for The Estate Yountville in August 2025, Weitzman’s role as executive chef of Clementine not only marks her California debut, but an opportunity to bring a fresh perspective on the state’s Mediterranean-infused influences.

The concept of Clementine, conveniently enough, began with the actual sweet citrus hybrid. Weitzman understood how well the clementine, one of her favorite fruits, paired with other foods of the Mediterranean palate. The concept of following the Clementine name guided the menu and the overall feel of the restaurant, which included embracing the region’s bountiful harvests throughout the year.

“Seasonality is at Clementine’s core,” Weitzman wrote. “ We’re lucky to have some of the best produce in the country here in Northern California, and even luckier to work closely with local farmers who help shape our menu. With so much possibility in the kitchen, we rotate dishes regularly to introduce new concepts to guests and keep the menu fresh and intentional. The brighter, and fresher it is, the better.”

Clementine, as an overall concept, was molded through Weitzman’s years of experience.

Pinning her childhood to both Boston and Chicago, both places she calls “home,” Weitzman’s first passion was in automobiles. This passion even led to one of her first professional aspirations, which was to design race cars.

Hard work was always a cornerstone of Weitzman’s foundation, a trait she adopted early on. At age 15 she began helping in her father’s research lab, and has been employed at various jobs ever since. With the mantra of “every job is a good job — it’s just what you make of it,” Weitzman’s success in any field felt inevitable.

After pinning down her path as a chef, Weitzman’s hard work and determination sprang into motion.

A graduate of the Culinary Institute of America in Hyde Park, New York — companion to the Greystone school in St. Helena — she then went on to refine her craft at Bolo, Chef Bobby Flay’s celebrated Spanish-inspired restaurant in Gramercy Park in Manhattan.

From there, Weitzman held roles across New York as a corporate chef, consulting chef and executive chef for various establishments.

In Manhattan she served as corporate chef for the Forgeois Group, overseeing five beloved French establishments, according to a news release. Her experience also includes Cedar Lakes Estate in Port Jervis, New York, Michelin-star chef-led Chalk Point Kitchen in SoHo, and an award-winning Brooklyn restaurant where she was managing partner.

Sustainability and farm-forward cooking have also been key pillars in her journey.

Weitzman has cooked at Greenwich Village’s James Beard House, a center promoting the culinary arts, and has been featured in “The New Greenmarket Cookbook,” earning recognition not only for her culinary finesse but also for her deep commitment to seasonal, purpose-driven food, a news release adds.

Additionally, Weitzman is an active partner at Carboy Winery in Colorado, an award-winning venture that places sustainability and conservation at its core.

Most recently, Weitzman served as executive chef and culinary director at Flora Farms in San José del Cabo, Mexico, where she earned the coveted Michelin Green Star for her devotion to farm-forward cooking, according to a news release.

Today, Weitzman serves as culinary director and executive chef of The Estate Yountville, where she leads the resort’s culinary direction. Nestled on 22 acres, the luxury getaway features nearly 200 rooms across two hotels and a private five-bedroom retreat, The Villa, in addition to a bar, world-class spa, and wedding and meeting venues. The Yountville retreat also includes three restaurants, including Clementine.

Whether it is a shareable appetizer like wood-grilled Tomales Bay Oysters, a main course of slow-baked halibut with black olive aioli, or a sweet finish with a rotating housemade gelato and signature clementine sorbet, Weitzman’s hope for guests is rather simple.

“We want guests to have fun,” Weitzman wrote. “We encourage everyone to try new dishes and wines, and to truly soak in the Clementine experience. Best-case scenario, they’re planning their next visit while they’re enjoying their dessert.”