THE TEAM
At Preserve, every role is essential. It takes the hard work of around 40 passionate individuals to create an unforgettable experience for our guests daily. From the kitchen to the front of house, each member plays a vital part in ensuring we serve you the freshest, locally sourced, and thoughtfully crafted food and drinks.
We began with a small but mighty team of just six, running a cozy evening bar and a daytime deli five days a week. Today, Preserve has grown into a vibrant culinary hub, with over 40 talented professionals providing full-service brunch, lunch, and dinner. We're proud to foster a team dedicated to elevating every aspect of your dining experience.
Cole and Sara Ogando
Founders
Born and raised in Winters, CA, Cole Ogando and his wife Sara left behind thriving careers in the family contracting business to pursue their shared passion for food and community, founding Preserve in 2011. Their vision has always been to embrace continuous growth and create a space that values and rewards those who share their commitment to excellence.
Together with their two children, Cole and Sara enjoy spending time outdoors and gathering around the table with loved ones. Their deep-rooted love for food preservation, including canning, charcuterie, and distilling, is the heart and soul of Preserve. For them, the restaurant is more than just a place to dine—it’s a way to celebrate and pass down timeless techniques that honor each season’s harvest.
As Cole puts it, "My motivation is simple: there was a time when everyone knew how to preserve the extra food they had, how to prevent waste. It’s essential that we keep these skills alive, not only for ourselves but for future generations."
Gene hall
Head Chef
Gene Hall’s journey to the kitchen began long before he ever tied on his first apron — you could say it’s in his blood. His grandfather was a chef, and Gene grew up knowing that the real magic in life often happens around a stove (and occasionally, over a sink full of dishes).
After building his culinary foundation as a line cook in kitchens across Napa Valley, Gene found his culinary home at Farmstead, where he spent 12 years as Sous Chef. In 2022, he stepped into the role of Executive Chef at Preserve, bringing with him a passion for casual, American farm-to-fork cooking, a love of preservation, and a knack for turning humble ingredients into something worth lingering over.
Gene often recalls the words of J.R.R. Tolkien: “If more of us valued food and cheer and song above hoarded gold, it would be a merrier world.” It’s a sentiment that guides his cooking — respect the seasons, respect the farmers, and make food that makes people smile.
When he’s not orchestrating the kitchen or perfecting his charcuterie, Gene can usually be found foraging ideas (and maybe snacks) for the next menu.
SCOTT ANDREWS
General Manager
Scott Andrews brings over two decades of experience in the restaurant industry to his role as General Manager at Preserve. His journey began 23 years ago while attending college, where he took a job in hospitality out of necessity. Scott’s leadership evolved into a passion for the industry’s fast-paced environment, dynamic challenges, and endless learning opportunities.
Since joining Preserve in August 2021, Scott has played an integral role in leading the team, ensuring seamless operations, and fostering a culture of growth and hospitality excellence. His leadership style is deeply influenced by his most important life role: being a father. His son has taught him invaluable lessons in patience, determination, and motivation—traits that have become essential in managing a busy restaurant.
Evan cotton
Sous Chef
Like all good people, Evan was born and raised right here in California. Since coming to Preserve in 2018, he has strived to follow the most important direction we give: make yourself indispensable. Evan admires culinary greats like Grant Achatz for molecular gastronomy, Virgilio Martinez for innovative use of local ingredients, and Jordy Rocha for groundbreaking pastries. Above all, his biggest inspiration is his family.
If not in a community-based and locally-inspired scratch kitchen, you can find Evan being a proud father or seemingly avid gamer. He also is an aspiring Urban Bison farmer.
Christian Duran
Marketing & Media Manager
Christian Duran leads marketing and media efforts at Preserve, where creativity and community storytelling come together to celebrate the restaurant’s farm-to-fork philosophy. With a deep appreciation for design, hospitality, and local partnerships, Christian oversees brand development, digital marketing, and event communications that connect Preserve to the heart of Winters.
His work highlights the stories behind the food, the people, and the place — ensuring every campaign reflects the authenticity and spirit that define Preserve.
Aaron Garcia
Cocktail Curator
From creating vivacious cocktails to being a travel expert, Aaron’s tenure at Preserve showcases the evolution of our restaurant. Since starting at Preserve in 2015, he has become the curator of our handcrafted libations. Aaron Garcia brings a wealth of experience and passion to his role as Cocktail Curator and Front-of-House Manager at Preserve. Beginning his career in hospitality at the age of 17, Aaron quickly worked his way through various positions, developing a deep dedication to his craft over the past 13 years.
Having started as a busser at Preserve in 2015, Aaron has since risen to play a key role in shaping both the guest experience and the cocktail program. His creativity and attention to detail are reflected in every drink he curates, while his leadership helps ensure seamless service for every guest.
Aaron draws inspiration from his early mentors, Jonathan Madson, Cara Devine, and Emma Kries, who have significantly influenced his bartending journey. With a passion for fine cuisine and a love for exploring new destinations, Aaron is always seeking inspiration for his next creation.