Every single role at Preserve is necessary, and it takes around 40 people to make Preserve and Preserve Market happen for our guests every day. Here are a few of the faces that are here day in and day out to make sure everyone has what they need to bring local, fresh, and thoughtful food and drink to you, our guest.
Cole and Sara Ogando
Cole was born and raised in Winters, CA. He and his wife Sara left their successful careers with the family's contracting business to start Preserve in 2011. Their goal for Preserve, as for everything in life, is to be in a continuous state of improvement and provide the means to reward those dedicating themselves to the same principles. With their two children, they enjoying being outside and sharing their table with family and friends.
Both Cole and Sara bring an inherited passion for preserving food, especially canning, charcuterie, and distilling. For them, the restaurant is a medium to foster and share classic techniques for preserving this season’s bounty for later sustenance. "My motivation is very simple," says Cole, "everyone used to know how to take any extra food they had and save it for later, how not to waste. We must hone these skills and preserve them in our collective minds in order to share them with future generations.”
Avery grew up outside of Boston in a town strangely similar to Winters. His 15 years in the industry were mostly passed in the back-of-house and came amid graduate study in Philosophy and Political Theory. He worked under several classically trained chefs on the east coast before moving to California to study at UC Davis. He left academia and came to Preserve in July 2014.
In the rare moment he's not at work, he enjoys eating oysters and being outside. His personal and professional goals are difficult to detach from one another: to be a contributing member of a community of people who work together to better this world and are happy while doing it, and to lead a change in the hospitality and agricultural industries that values individuals and their needs as much as profits and other material indicators of success.
Chef John Jensen
John is a California native raised in the restaurant business. After 20 years experience in Northern California, he joined Preserve in July 2016 to apply his intense passion for good food to what was already one of his favorite restaurants. His goal is to make Preserve the best restaurant in Northern California.
At home, John plays drums and collects wine. He is also a huge Microsoft Excel enthusiast. John wants to help solve the age-old work/life balance problems that exist in the industry: he is working to develop a culture that empowers his team members to excel professionally without having to sacrifice their life outside of work. He leads from ahead and beside, and does so with uncommon grace: “Say what you mean, mean what you say, but don’t say it mean.”
Chef Adam Hinojosa
Preserve Market Manager
Most every chef will tell you that the industry has shaped the way they think of food. Some of Adam’s thoughts are that we should emphasize farm-direct food as a general rule rather than a mere concept. Moreover, he believes we should think about food coming not from the acreage we refer to as a farm, but rather coming from the person that cultivated the food, the farmer.
Adam cut his teeth in Tahoe and San Francisco. Now he’s into trading in his hoodies for cardigan sweaters. He came to Preserve in September 2016 with the idea that we should all put more care and value into the things we eat everyday, but he also admitted that he’s “getting too old for this shit.” He signed a new lease on culinary life by moving his talents from the kitchen to our market floor, where he curates a selection of farmer-to-table products that reflect Preserve’s principled stance on integrity and sustainability.