The head chef at Pierre Lafond's Montecito Wine Bistro is dedicated to cooking upscale yet approachable American farm-to-table cuisine. Local organic produce, free-range and grass-fed meats, and organic, drug-free poultry make up the bulk of the kitchen's ingredients, which the chef uses to craft gourmet sandwiches and pizzas, as well as beef bourguignon and sustainable, wood-roasted sea bass. To pair with the nuanced dishes, the restaurant's resident sommelier, Don Hull, has curated an extensive wine list for the restaurant that features dozens of local wines—including varietals from the eponymous Lafond Winery—and selections from around the world.