Brice Giannotti Leads with Intention at Santé and 38• North

The new general manager brings two decades of luxury hospitality, dining and beverage experience to the Fairmont Sonoma Mission Inn & Spa.

Published on Feb. 3, 2026

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Brice Giannotti recently started a new job as the general manager at Santé and 38• North in the Fairmont Sonoma Mission Inn & Spa. Giannotti brings two decades of luxury hospitality, dining and beverage experience to his new role, where he will oversee the operations of the iconic Sonoma destination's restaurants.

Why it matters

Giannotti's extensive background in the hospitality industry, including his time as an executive chef, will help guide the restaurants' focus on seasonal ingredients, local purveyors and the stories behind each dish. His collaborative spirit and mentorship-driven leadership are expected to benefit the restaurant staff and enhance the overall dining experience for guests.

The details

In his new role, Giannotti will leverage his experience to ensure a smooth transition and continued success for Santé and 38• North. As an executive chef earlier in his career, he understands the inner workings of a restaurant and is known for his collaborative approach and commitment to mentoring staff.

  • Giannotti recently started his new job as general manager at Santé and 38• North in the Fairmont Sonoma Mission Inn & Spa.

The players

Brice Giannotti

The new general manager at Santé and 38• North in the Fairmont Sonoma Mission Inn & Spa, bringing two decades of luxury hospitality, dining and beverage experience to his new role.

Chris Kurth

The executive chef at Santé and 38• North, who says Giannotti understands the importance of seasonal ingredients, local purveyors and the stories behind each dish.

Fairmont Sonoma Mission Inn & Spa

The iconic Sonoma destination where Santé and 38• North are located, and where Giannotti will oversee the operations of the restaurants.

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What they’re saying

“He understands the importance of seasonal ingredients, local purveyors and the stories behind each dish.”

— Chris Kurth, Executive Chef (pacificsun.com)

“Honestly, I sort of backed into it. I needed a job when I was younger, and restaurants were the place where hard work actually paid off in real time. I liked the rhythm of service, the personalities and the idea that you could make someone's day better in a couple of hours. One thing led to another, and before I knew it I was building a career out of something that never stopped teaching me new lessons.”

— Brice Giannotti (pacificsun.com)

“Yes—and it was pretty simple. It wasn't a rare bottle or a grand tasting. It was a well-made glass of wine with the right food, in the right moment, where everything just clicked. That was when I realized beverages aren't about labels or scores—they're about context, balance and how they make you feel. That idea still guides how I think about drinks today.”

— Brice Giannotti (pacificsun.com)

The takeaway

Brice Giannotti's extensive experience in the hospitality industry, combined with his collaborative spirit and commitment to mentoring staff, positions him well to lead Santé and 38• North at the Fairmont Sonoma Mission Inn & Spa. His focus on seasonal ingredients, local purveyors and the stories behind each dish aligns with the restaurants' core values and promises an enhanced dining experience for guests.