Benicia chef serves up high-end dining minus the pretentiousness

Chef Michael Warring isn’t big on labels. He won’t say his dishes are seasonally based or that they have a California-tinged origin. In fact, if you ask him point blank what type of food he creates at his eponymous restaurant, he’ll most likely respond with, “Whatever we want to do.”

Opening a restaurant, as a chef, is a very personal thing. You put all of yourself into it because you want your guests to see, feel, hear, and taste the personal experience. It’s a reflection of me.