Brice Giannotti Leads with Intention at Sonoma's Fairmont Mission Inn

The new general manager brings decades of luxury hospitality experience to Santé and 38• North restaurants.

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. With two decades of luxury hospitality, dining and beverage programming experience, Giannotti has ensured a smooth transition into this iconic Sonoma destination. Executive chef Chris Kurth says Giannotti "understands the importance of seasonal ingredients, local purveyors and the stories behind each dish," which aligns with the main tenets of the restaurants.

Why it matters

Giannotti's collaborative spirit and mentorship-driven leadership are expected to guide him well in his new role overseeing operations at the renowned Fairmont Sonoma Mission Inn & Spa, a landmark destination in the heart of California wine country.

The details

Giannotti was an executive chef earlier in his career at Lucca Bar & Grill, so he understands the ins and outs of a restaurant. Those who have worked with him say he is known for his collaborative spirit and mentorship-driven leadership, which will surely guide him in his new role.

  • 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, with two decades of luxury hospitality, dining and beverage programming experience.

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 Giannotti has taken on his new role as general manager of the Santé and 38• North 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 (bohemian.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 (bohemian.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 (bohemian.com)

The takeaway

Giannotti's decades of experience in luxury hospitality and his collaborative, mentorship-driven leadership style are expected to be valuable assets as he takes on his new role overseeing the renowned Santé and 38• North restaurants at the iconic Fairmont Sonoma Mission Inn & Spa.