Our Team

Andy and Trisha Florsheim

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.

Chef Nic Jones

Chef

Nic Jones

Nic attended Le Cordon Blue College of Culinary arts in Los Angeles in 2001, while in school he worked at Spago working under Wolfgang Puck and went on spending a long stint in California kitchens up and down the cost. Eventually landed in Humboldt County in 2009 as Chef de Cuisine at Abruzzi in Arcata, he decided to relocate and pursue his love for wine in the Napa Valley. Nic attended the Accelerated Wine and Beverage Program (AWBP) at The Culinary Institute of America at Greystone 2012, then shortly after attained his Certified Sommelier credentials through the Court of Master Sommeliers in 2013. Nic quickly fell back in the kitchen pursuing his other passion, the art of Charcuterie. While attending the CIA he did a one-year internship curing meats with one of his mentors David Katz of Sub Rosa Salumeria, as well as cooking whole animals over live fire with his other mentor Stephen Barber of Farmstead at Long Meadow Ranch. After graduating from AWBP, Nic was promoted to Sous Chef at Farmstead, then shortly after developing a renown charcuterie program. Nic spent time traveling to work with other charcuterie chefs and butchers all over the country, as well as hosting guest chef dinners with James Beard award winning chefs.

In 2017 Nic found himself were he new he would finally end up, taking the position as Executive Chef at Goose & Gander.

 

Jason Savage

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.