With a distinctive menu designed by our Executive Chef and trained pastry chef, Khambay Porterkhamsy, The Olea Hotel’s complimentary breakfast includes a two-course plated breakfast of the day, along with our delightful breakfast buffet.
The delectable breakfast will start with a first course of seasonal fruit accompanied by a homemade pastry & jam, followed by an entrèe combining sweet and savory ingredients. In addition, guests will have the option to select items from our breakfast buffet, which includes homemade granola, freshly squeezed juice, organic yogurt, and homemade pastries. All of our organic ingredients will be sourced from local Sonoma County vendors, allowing us to highlight the very best flavors of the region. Please join us at the breakfast table to begin your day with a delicious culinary experience.
Executive Chef, Khambay Porterkhamsy
As Executive Chef at the Olea Hotel, Khambay Porterkhamsy creates a unique gourmet two-course breakfast menu for guests of the inn. Khambay’s unusual background includes a Biology degree from Brown University followed by a stint as an Admission Officer at Vassar College. While there, Khambay was lured to the Culinary Institute of America in Hyde Park, NY, where she discovered a passion for cooking and soon acquired a degree in baking and pastry arts.
After graduating in 2009, Khambay moved to Sonoma and worked in various kitchens throughout wine country. She enjoyed immediate success as the Executive Pastry Chef and breakfast chef at the Kenwood Inn and Spa, where she created decadent desserts and pastries for the dinner menu and daily breakfast service. Khambay’s talents were recognized by HKG Estate Wines and she was recruited to open their tasting room in Glen Ellen. As Chef de Cuisine, she was responsible for developing a menu that included exquisite food and wine pairings as well as an assortment of desserts.