A passion project founded by Todd and Erica Kniess of Sonoma County's Acme Burger, Bohemian Bistro marks Todd's long-awaited return to fine dining. As a classically trained chef and Culinary Institute of America Hyde Park graduate, Todd cut his culinary teeth at the 4-Star Sazerac Restaurant in the Fairmont Hotel New Orleans, the 5-Diamond Ritz Carlton Hotel in Naples, Florida, and the Left Bank in Larkspur before opening and operating Bistro Liaison in Berkeley for 16 years. Bohemian Bistro represents a vision to shine a spotlight on the couple's most adored regional wines and cuisine.
Our intent is to richly express Russian River's food and wine as a story, service as a fine art, and dining as an indulgence of the senses. ​With Chef de Cuisine, Ray Martinez and Maître d'hôtel, Patrick Stanley at the helm, we will offer four and seven course prix fixe, seasonal menus rooted in French technique with global influences.
Ray Martinez
Chef de Cuisine
Chef Ray Martinez, a California native raised on the Central Coast, brings a culinary style rooted in love for the natural world and the history of cooking. His cooking approach takes new flavor combinations from fermentation and preservation, and presents them in traditional recipes with modern plating.
His earliest memories revolve around the Central Valley cafe his family operated for 20 years before relocating to the Central Coast when he was 11. At 14, Ray got his first official restaurant job and instantly fell in love. His vast knowledge of the industry was born from hard work in positions from busser to dishwasher, to server to line cook, and all the way up to head chef. Mostly recently at Troubadour Bread & Bistro in Healdsburg, Harbor House Inn in Elk, and Ox + Anchor in San Luis Obispo, Mr. Martinez has amassed a wealth of knowledge and technique at some of California’s most celebrated restaurants. When he’s not spending time at a restaurant, Ray is out in the woods, hiking, and researching edible and native plants he may be able to bring to the table.
His focus at Bohemian Bistro is to create a welcoming space to highlight the food and wine of west county by creating bold, flavorful and seasonal dishes that’ll stand up to the robust wines of the region. His menu will not only tell the story of Bohemian Bistro, but the story of Occidental’s local farmers and craftsmen. He plans to offer a locally sourced, seasonal and beautifully plated, multi-course culinary experience designed to give diners a deep understanding and respect for the area and its many gifts.
Patrick Stanley
Maître d'hôtel
With more than three decades of experience working in Hospitality and Food Service management throughout the region, Stanley brings a wealth of expertise to his new role at Bohemian Bistro, where he will oversee strategic and day-to-day operations including wine curation, team member engagement, and the overall guest experience.
A third generation Chef and Restaurateur, Stanley picks up the tradition from his great grandfather, who left his head chef position at the famed Waldorf Hotel in New York to open four T.A . Stanley’s restaurants in Florida, where Stanley’s grandfather learned the craft, passing down his skills to his son and eventually to his grandson, Patrick.
Patrick brings a robust background, most recently serving as the Food and Beverage Manager for the Lodge at Bodega Bay. Prior, Patrick held the role of General Manager at Lodge at Marconi, Director at Alliance Redwoods Conference Grounds for many years where he handled Food Service Operations, Retail Operations and Sonoma Treehouse Operations.
Additionally, Stanley has held the roles Head Chef and Executive Chef at many restaurants throughout the Napa Valley. Today, Patrick, a longtime native resident of the North Bay Area, currently lives in Occidental with his wife Tracy. When he is not at work, he enjoys composing and recording music, as well as hiking the coastal outdoors of West Sonoma County.
