The husband and wife team that is the heart of Patrona are Bridget Harrington and Craig Strattman.

Their creativity, vision and love of food and wine are what make Patrona such a special place to dine.

Our Mission

As chefs we are extremely honored to have as our medium these amazing products we call food that are produced not by humans but by the earth herself. It is impossible for us to escape the awe of their simple perfection and beauty. At our restaurant, we have adopted Patrona as the symbol for this great force of nature and spirit that guides us. "Patrona", in both Spanish and Italian, literally means Patron Saint. Colloquially, it refers to the female visionary leader who provides the environment, means and spirit for artists, craftspeople and professionals to flourish. The earth is certainly the ultimate Patrona. We are privileged to work for her.

The mission of Patrona is to create a sustainable business that benefits the people with whom we work, supports the communities in which we do business, protects and sustains the environment and achieves economic prosperity. We aspire to honor, embody and reflect the grace, beauty and generosity of the earth and let her spirit guide us in each decision that we make and action that we take.


Bridget Harrington

Originally from Manhattan Beach, California, Bridget moved north to attend college at San Francisco State University. During her senior year, she traveled to Italy and finished her education in Florence, which proved to be her first introduction to real food. After a return to graduate school, Bridget began cooking for caterers (including Craig!) to pay her tuition. By 1988 she was catering herself and acquired Fetzer Vineyards as a client in 1995. She was excited and honored to work for John Ash. She joined the winery as Executive Chef in 1999, putting her in charge of all culinary aspects of the Fetzer and Bonterra Vineyards. During her tenure at Fetzer, she initiated an educational program for Hopland and Ukiah kids to learn about food and make lunch together. She is also working with the Ukiah and Sonoma County school districts to overhaul their school nutrition programs. She is a member of Sonoma County Culinary Guild and Slow Food International.


Craig Strattman

A professional chef for over 30 years, Strattman started cooking for numerous restaurant and catering businesses. He has experience spanning the luxury goods markets to large volume operations. He was the owner of Sausalito Catering, specializing in international protocol catering to diplomats, celebrities, and foreign dignitaries. He went on to cook in restaurants such as Scotts Seafood, Gallatins in Monterey, Red & White Fleet in San Francisco and the Ambassador Hotel in Milwaukee, Wisconsin. He served as Chef De Cuisine at Simi Winery and Culinary Director and Executive Chef at Chalk Hill Winery. He is a food and wine educator and serves as a restaurant and catering consultant to several clients, including Fetzer


Special thanks to:
Tom O'Donoghue for showing us the soul of a tree.
Bob Cannard who first showed us the real magic of a garden.
John Ash for excellent mentorship without ever being asked.
Paul Dolan for inspiring so many people to "take a stand".
The Strattman and Harrington families who support and love us every day.