Sonoma Chef Armando Navarro Brings Seasonal Flair to El Dorado Kitchen

The acclaimed chef has guided the signature restaurant's kitchen since 2011, showcasing local ingredients and a wine country perspective.

Published on Feb. 10, 2026

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Chef Armando Navarro has led the kitchen at El Dorado Kitchen, the signature restaurant within El Dorado Hotel & Kitchen in downtown Sonoma, since 2011. With nearly three decades of culinary expertise, he crafts seasonally inspired California fare highlighting ingredients from nearby farms and artisan producers, honoring the area's abundant agricultural heritage.

Why it matters

Navarro's culinary philosophy emphasizes clarity, accessibility and refined execution, all infused with a wine country perspective that defines each plate at the acclaimed restaurant. His dedication to fostering a collaborative, respectful workplace and delivering exceptional cuisine has earned him a devoted following among El Dorado Kitchen's patrons.

The details

Born in Michoacán, Mexico, Navarro built his culinary groundwork through formal education and global stages, bouncing from coast to coast while absorbing the precision demanded by Michelin-level operations within America's most distinguished fine-dining circles. He held positions at celebrated San Francisco venues Jardinière and Masa's, then became chef de cuisine at Redd in Yountville before arriving at El Dorado Kitchen in 2011.

  • Navarro has guided the kitchen at El Dorado Kitchen since 2011.
  • He previously held positions at celebrated restaurants in San Francisco and Yountville.

The players

Armando Navarro

Chef Armando Navarro has guided the kitchen at El Dorado Kitchen, the signature restaurant within El Dorado Hotel & Kitchen in downtown Sonoma, since 2011.

El Dorado Kitchen

The signature restaurant within El Dorado Hotel & Kitchen in downtown Sonoma.

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What they’re saying

“Growing up in Michoacán, Mexico, my connection to food began early and stayed with me as I found my way into the kitchen. Formal training at the Napa Valley Cooking School, followed by an apprenticeship at The Grand Palace in Switzerland, helped shape my discipline and respect for technique.”

— Armando Navarro, Chef (pacificsun.com)

“On a trip to Oaxaca, Mexico, I was introduced to an Oaxacan mocha that truly impressed me. The Oaxacan chocolate added a special twist—spicy, rich and wonderfully complex.”

— Armando Navarro, Chef (pacificsun.com)

What’s next

Navarro's special Valentine's Day Prix Fixe Menu could be the ticket come Feb. 14.

The takeaway

Navarro's commitment to showcasing local ingredients, fostering a collaborative kitchen culture, and delivering exceptional wine country-inspired cuisine has made El Dorado Kitchen a reliable and beloved destination in Sonoma.