CHEF DANIEL RABINER opened Violette in the summer of 2003 after graduating from The Culinary Institute of America in Hyde Park, New York. The learning he received from that experience continues to inform and distinguish his food at Violette.

Growing up in a household where good food and wine was a way of life, Daniel has always had a great respect for ingredients, preparation and presentation. He works with classic techniques and local, Hudson Valley bounty whenever possible and that helps make Violette a truly unique Woodstock restaurant.

It’s been said that the secret ingredient in Violette’s kitchen is Daniel’s mother, Gladys. She is a graduate of The French Culinary Institute – which may help explain why her flavorful soups, savory pâtés and, well just about everything else coming from the kitchen, are so delicious.

Chefs Daniel and Gladys are a great team working together to make the food and the dining experience at Violette the very best it can be.