Managing Partner & General Manager
Jason Savage
Jason grew up in Omaha, Nebraska and like any self-respecting, meat-eating Midwesterner, got a job at a steakhouse. Amidst the beef and creamed spinach, a true fondness for high quality food and wine took hold. After a visit to Monterey and SF, California’s siren song and the promise of an experiential wine education lured him to Napa valley. He said goodbye to his family and headed back to NorCal to learn everything he could about food, wine and hospitality. He quickly took to the lifestyle and now considers St Helena home. He joined the G&G team in 2014 and quickly worked his way up to run the show as General Manager-Partner & Wine Director. His professionalism and know-how in all aspects of running a restaurant, as well as his passion for food, wine and yes- steak, make him a valuable & respected leader at the Goose & Gander.
Director of Hospitality
Rafa Barba
Rafa was born and raised in LA, and worked for luxury catering companies, including Guckenheimer and Wolfgang Puck. He transitioned to fine dining and worked for Gordon Ramsey at the London Hotel where he left after rising to be the executive sous chef, and achieving one Michelin star. Rafa moved to Napa Valley in 2012, and started his journey at the Restaurant at Meadowood, which achieved three Michelin stars. After Meadowood, he began his Goose & Gander career as the Executive Sous Chef for Chef Kelley. His goal at Goose was to work his way into the Bar, and learn from Scott Beattie. He ran the bar for four years, after which, he was recruited to LA to open a restaurant called Mr O’s. He was the Beverage Director, but couldn’t stand being away from Napa Valley. He moved back in 2020 to become the General Manager for Sky and Vine at the Archer Hotel in Napa. He worked there for two years, and after a brief stint away from hospitality, he found his way back to Goose & Gander. Welcome back Rafa!
Executive Chef
Ignacio Beltrán
Ignacio spent a few years as a US Marine when he was a young man where he developed important skills including collaboration and leadership. When he left, he moved back to the Central Coast where he was raised and began working in restaurants. He discovered a passion for cooking and decided to enroll in the CIA Greystone. After graduating, he put his knowledge to work in various esteemed Napa Valley institutions including Ad Hoc, The Restaurant at Meadowood and significantly, Terra in St. Helena where he was personally mentored by Chef Hiro. Ready to lead a kitchen, he joined Gran Electrica as their Executive Chef and led them to receive a Michelin Guide’s Bib Gourmand award. He then helped open C CASA’s newly expanded restaurant at the Oxbow. Ignacio’s vast experience, creativity and talent, as well as his love of Napa Valley where he lives with his wife and two young daughters, make him a perfect fit for Goose & Gander. We are thrilled to have him as part of the Goose family.
The Owners
Andy & Trisha Florsheim
Goose & Gander is literally a labor of love for owners Andy & Trisha Florsheim. They met while working together at an LA restaurant and dreamed of opening their own place when they grew up. After spending many long but happy winters in Andy’s hometown of Chicago working for the family restaurant business, they decided the time was right to move back west, recapture their youth and start their own restaurant. After finding the perfect location on Spring Street, they set about creating a welcoming, lively public house where locals and visitors could come enjoy warm ambiance and world class food, cocktails and wine. They are both very proud of Goose & Gander and love being part of the Napa Valley community. Still working on growing up.
