Ella Executive Chef Rob Lind was born and raised in Yuba City and moved to Sacramento in 1999. He attended American River College and first worked at Paragary’s Bar and Oven as a line cook around 2001. This was the first “real” kitchen Lind was exposed to, and he enjoyed working for local Chef Scott Rose, who taught him a lot about the business, fresh ingredients, the idea of seasonal produce, and the woodburning oven. Lind considers his tenure at Paragary’s to be an eye-opening period in his life, where he realized he had a passion for food.

In 2006, Lind joined local fine dining star Mason’s Restaurant as Sous Chef. The menu was innovative and progressive, and he was able to be creative and contribute to the menu, which changed daily. He began meeting local farmers like Suzanne Ashworth at Del Rio Botanical and Heidi Watanabe of Watanabe Farms. Lind was hooked.

Lind was persuaded to move to the Bay Area in 2011 as Chef de Cuisine of Tyler Florence’s Hawk’s Tavern in Mill Valley, and there he worked with Tyler Florence in opening the small plates “gastropub” Wayfare Tavern in San Francisco.

Lind then moved on to Murray Circle at Cavallo Point for six months, a highly acclaimed and once Michelin-starred restaurant, where he was Chef de Partie and learned more about cooking.

Former Ella Executive Chef Mike Thiemann recruited Lind in October of 2012 to come to Ella, and when Thiemann left in February 2013 to return working with Florence in the Bay Area, Ella promoted our former Chef de Cuisine Ravin Patel to Executive Chef and Lind to Chef de Cuisine. When Chef Ravin Patel was promoted to Executive Chef of all Selland Family Restaurants – Ella, Selland’s Market-Café, and The Kitchen – Lind was promoted from Chef de Cuisine to Executive Chef of Ella in April 2014.

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