Geoffrey Blythe brings a lifelong love of food and spirits to all his endeavors. A classically trained artist, he attended Johnson & Wales University and Baltimore Culinary College.

His career underway, and after early success in Washington DC he moved west. He became the Executive Chef of the San Francisco landmark, MacArthur Park followed by adulatory acclaim at the historic Jack’s. Thereafter he launched Restaurant Perlot in the Hotel Majestic. He was voted one of the top 100 people to watch in San Francisco by Metropolitan Magazine in 2000.

Geoffrey has produced nationally acclaimed events for Zinfandel Advocates and Producers, The Mount Veeder Appellation, Chateau Potelle Winery and others. On two occasions, in 2001 and 2002 he showcased his culinary pairings at the prestigious James Beard House with Chalone Wine Group and Chappellet Vineyards respectively.

Next Geoffrey turned his attention to Sacramento as Executive Chef of Christophe’s. In turn it became known as the, “regions most innovative high-end French restaurant.” The modern French bistro, L’Image for Sacramento Kings star Vlade Divac and his wife Ana Divac followed with even more tributes.

A truly nice guy, Geoffrey is quick with a laugh and garners great loyalty amongst all who work with him.


Steak at Christophes


Rum and Contemporary Cuisine


Geoffrey Blythe

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