News & Press
Seasons in the Community
Artwork by Joanne Andresen
and a feature on ZD Wines
The Davis Enterprise
www.davisenterprise.com
August 2009, Cullen's Grilled Corn Panzanella Salad
Davis Life Magazine
www.davislifemagazine.com
July 2007, Restaurant Feature
July 2007, Restaurant Review
February 2009, Valentine's Day Cocktail Challenge
November 2009, Changing Seasons
Sacramento Magazine
www.sacmag.com
Voted "Best Restaurant in Davis"
"Sophisticated Davis Restaurant" Dining Divas
The Sacramento Bee
www.sacbee.com
"...Exciting Dining..."
Rated Three Stars by Mike Dunne, Food Critic
Sacramento News & Review
Voted 3.5 stars
"Seasons' high level of cooking, creative menu and attractive setting are a winning combination"
Tamas Torok, Proprietor
Tamas Torok attended culinary school in Budapest, Hungary, his native country. After working in hotels and restaurants in Europe, Tamas moved to Davis in 1988 where he worked as a personal chef. As his career progressed, he worked for the Paragary restaurant group in Sacramento and with the well- known Bay Area Chef Bradley Ogden and his Lark Creek Restaurant Group. Having traveled and worked around the world, Tamas always wanted to open a restaurant in Davis.
“This is home to an incredible university that leads the way in research and education for viticulture, enology and food science. UC Davis is a magnate for talent in all fields of study and we are fortunate to be in the center of it all… we are surrounded by fertile land and passionate farmers who produce amazing agriculture, artisanal cheeses, top quality meat, and outstanding wines. I am proud of Davis and this area and I wanted to create a place that celebrated talented individuals, food, and wine from this region. I get the greatest joy combining good food with good wine and sharing it with our guests. ” Tamas and his wife Tara, a UC Davis graduate, have lived in Davis for over 20 years.
Cullen Newhoff, Executive Chef
Cullen Newhoff began his career in 1985 as a busboy. He faithfully continued upon his journey and made his way up to the kitchen by 1991. In 1993, at the age of 21, he took his first Executive Chef job at Pour La France in Fort Collins, CA. Ever improving upon his craft Cullen attended the New England Culinary Institute where learning Classic French techniques nourished a respect for ingredients and procedures which opened doors to an apprenticeship turned Chef de Cuisine in Los Angeles at Aioli.
What was a humble beginning grew into an adventure fostering a journey that took Cullen from his apprenticeship in Los Angeles to a position as Executive Chef at Maddie’s House of Mirrors in Denver. Still not tired of traveling Cullen returned to sunny California to take on the Executive Chef position at Piatti in Sacramento where he fell in love with the seasonal and simple approach to cooking, learning to respect local flavors and techniques. After which Scottsdale, AZ called for an opportunity at a specialty foods chef position with AJ’s Fine foods.
Luckily, California beckoned Cullen and his 2-year old son Kaleb back to Davis to take a position as Chef at Seasons. I recommend taking advantage of this traveling maestro as Cullen's respect for local, organic and natural ingredients combined with a simpler approach allow for a wine country experience that is rooted in a home style feel that shall surely leave you with a smile.
