Skylar Stover

A commis post at The French Laundry in Yountville, California (2015) set the pace early: exacting standards, tight timing, and the discipline of working where every motion counts. In that kind of kitchen, attentiveness is part of the craft itself, and Skylar Stover’s first station placed those expectations at the center of the work from the start. Since 2015, Skylar has been chef of Hestan, and that progression reads as a move from entry-level precision into sustained responsibility.

A later move to chef de partie at The French Laundry in Yountville, California widened the scope of the same training ground. For Skylar Stover, the shift from commis to chef de partie meant more than a title change; it meant more of the line, more timing to hold, and more responsibility inside a kitchen known for strict standards. That kind of advancement is built on execution, anticipation, and the ability to keep pace without losing control.

Work at Hestan carries that foundation forward. The arc is a practical one, traced from first service in 2015 to a current position of leadership shaped by repetition, exactness, and earned trust.