Photo Credit Aaron Texeira
Rodney Worth knew from an early age that he was destined for a career in the restaurant world. What he didn’t realize is that before the age of 40 he would be the chef/owner of six restaurants in the San Francisco Bay Area, including one in downtown Napa.
Today friends and customers call him The Pear King (four of his six restaurants use the word ‘pear’), but Rod had humble beginnings. As a kid, he was always doing something with food, whether it was making a scratch apple pie at the age of ten or grilling sausages at a ball game for high school friends. Rodney was always trying out new recipes. And he was always wearing that famous welcoming smile.
Rod’s first job in the food industry was on the line at Taco Bell, but he quickly realized this was not for him. Later, he joined the crew at Safeway, the grocery giant where his dad worked, but this didn’t feel right either. Soon, Rodney decided to go to culinary school, and quickly received his Culinary Arts degree from Diablo Valley College.
After graduation, Rodney became passionate about using quality ingredients and going the extra distance for flavor. While at Wente Vineyards, Rodney worked tirelessly to hone his culinary skills, manning the catering staff for Wente by day and working catering gigs for friends and family by night. The creative tour-de-force named Rodney Worth was taking flight.
Rodney’s next move took him from the East Bay to San Francisco and the famous Bizou (now Coco 500), working with acclaimed chef, Loretta Keller. Instantly, Rodney found himself in the high-fashion world of cooking. And here he found his culinary voice, crafting rustic French- Mediterranean inspired cuisine.
By 2004, the entrepreneurial spirit had taken hold, and against the advice of friends and family, Rodney Worth opened The Peasant and The Pear, a small sandwich shop in a nondescript plaza in San Ramon, California. He had $58 in his pocket. Rodney soon had crowds lining up outside the door. His menu was exciting and innovative. His customers were wowed. In 2006, he moved the restaurant to a larger, more high-profile downtown location in upscale Danville. Soon after, he snagged the “Best New Restaurant of 2006” award from Diablo Magazine, The Magazine of The East Bay. Rodney Worth is now a five-time winner of Diablo’s “Best Chef” award, enjoying more wins of that coveted award than any other chef in the area.
Chef Rodney has received accolades and media coverage from many other magazines including Michelin, Zagat and Bon Appetít magazine that once came knocking on Rodney’s door to feature his signature lamb shank recipe. Word of Chef Rodney’s celebrated food has traveled far and wide, partly because of his intuitive culinary skills, partly because of his trademark laugh as he chats with diners at their tables.
Rodney Worth now owns and operates six successful restaurants under Worth Group, five in the East Bay suburbs of San Francisco and one in Napa, California.
Rodney and his wife, Natalie, live with their three children in the town of Danville where Chef Rodney actively supports his community.
Rodney has a true commitment to the environment and sustainability. He follows the Monterey Bay Sustainable Seafood Watch program, only sourcing sustainable seafood as well as free- range chickens and grass-fed beef from local suppliers.
Chef Rodney is living his life-long dream of sharing the joys of good food with his customers.
Chef Rodney Worth and his wife, Natalie, believe that making the world a better place starts at home. An abiding love for their own community moves them to support a variety of organizations including their local school district, their church, as well as a variety of other worthy causes including a substance abuse rehabilitation program and a scholarship program for culinary students at Diablo Valley College.
For more information about these philanthropic efforts, or to be considered for a donation, please contact Jennifer Murray at email@example.com or send your inquiry to our corporate office at 281 Hartz Avenue, Danville, CA 94526.