We’re a new-world food company driven by flavor. And to us, flavor is more than something you have.
Flavor is something you do, bringing things together in unique ways to make things more interesting. To make things more vibrant. To make things better. It’s how we approach food and life. As chefs, we don’t believe in compromising flavor. Ever. That’s what sets us and our products apart. It’s why we cook in small batches using the absolute best ingredients. Fresh, real, local, delicious things. We can’t make things taste great if we start with ingredients that don’t taste great. And having Sonoma Valley as our backyard pantry goes a long way to making that happen.
Bill Weber and Roger Declercq were both classically trained chefs working in restaurants in the late 1980s—and they were both missing out on a lot of time with their young daughters at home. They realized that restaurant hours just weren’t jiving with their new family setups, so they partnered up to start a business together. They founded Sonoma Gourmet in 1990 to create restaurant-quality sauces for the home chef. They still make all their products locally in Sonoma, using as many locally sourced and organic ingredients as possible.
Innovation is never over. That’s why we eat, sleep, and breathe in our kitchens, making every effort to consistently cook up the best gourmet pasta sauces and cold pressed olive oils.