TASTE TRI-VALLEY RESTAURANT WEEK
CHEF SPOTLIGHT
Chef Rodney Worth
Executive Chef & Owner
The Worth Group
The Peasant & The Pear, The Bourbon Pear,
The Little Pear, The Peasant’s Courtyard
Early Inspiration & Culinary Beginnings
Growing up in Northern California, Chef Rodney Worth knew from an early age that he was meant for the culinary world. Whether baking apple pies from scratch at age 10 or grilling sausages at a ball game with friends, food was always at the center of his life.
His career started with a brief stint at Taco Bell, followed by a role in the grocery industry, but he quickly realized his true calling was cooking. Driven by his belief in “good food that makes you feel good,” he pursued a Culinary Arts degree from Diablo Valley College.
building a career in fine dining
Rodney’s passion for quality ingredients and bold flavors took shape at Wente Vineyards, where he refined his technique in a professional, high-standard kitchen. He later moved to San Francisco, where he worked at Bizou (now Coco500) under acclaimed Chef Loretta Keller, gaining experience in fast-paced, Mediterranean-influenced cuisine and cooking for celebrities and dignitaries.
Entrepreneurial Success & Restaurant Growth
In 2004, Chef Rodney opened The Peasant & The Pear in Danville, quickly earning a loyal following. His creative menus and warm hospitality made the restaurant a hit, leading to Diablo Magazine’s Best New Restaurant Award in 2006. In 2008, he was named Best Chef of the East Bay, and since then, he has consistently received accolades from Michelin, Zagat, and Bon Appétit, which featured his signature lamb shank recipe.
Today, Chef Rodney owns and operates four beloved eateries:
- The Peasant & The Pear (Danville, since 2002)
- The Peasant’s Courtyard (Alamo, since 2009)
- The Little Pear (Walnut Creek, since 2023)
- The Bourbon Pear (Livermore, since 2024)
beyond the kitchen
Rodney loves the ever-changing creativity of being a chef. When he’s not running his restaurants, he enjoys making BBQ brisket on the smoker. His must-have ingredient? Shallots. His go-to kitchen tool? A KitchenAid mixer.
If he weren’t a chef, he says he’d likely be in construction, but his passion for food and hospitality has made him a defining figure in the Tri-Valley culinary scene.
Join CHEF worth AT TASTE TRI-VALLEY
At this year’s Taste Tri-Valley Restaurant Week (Feb 21 – Mar 2, 2025) Chef Worth will take center stage at the Taste Tri-Valley Kickoff Dinner, collaborating with fellow top chefs to kick off this 10-day celebration of food and wine.
