Savanna is classically trained in French cuisine at the Culinary Institute of America at Greystone and has worked in some of Napa’s most respected kitchens, including Bouchon Bistro and Silver Oak Cellars. She has cooked privately for notable clients, taught at CIA at Copia, and served in the United States Air Force since 2005, continuing today in the Reserve.

Her cooking is thoughtful and ingredient-driven, letting great ingredients speak without overcomplicating the plate. The result is food that feels elevated but still approachable, whether it’s a weeknight dinner or something a little more special.

She has been cooking for the people she loves her whole life. At Bloc, she brings that same approach, creating recipes that fit naturally alongside the wines.