High-profile veteran of the wine country hospitality industry, Laura Cunningham, is slated to leave her post as director of operations of the French Laundry Group at the end of the month.

Indicating she has no specific employment plans at the moment, Cunningham said she intends to spend considerable time with family and friends.

During her 12-year tenure, Cunningham oversaw operational growth of not only Thomas Keller’s renowned Yountville restaurant, the French Laundry, but also the informal Yountville bistro, Bouchon, a second Bouchon in Las Vegas, the Bouchon Bakery in Yountville and Keller’s triumphant return to New York City at the upscale Columbus Circle restaurant, Per Se.

In a note sent to friends and colleagues, Cunningham noted that in accepting the job with Keller’s operation more than a decade ago she quickly realized, “The French Laundry was a precious, complicated child that I absolutely adored. I realized that I was truly enjoying what I was doing each day with our staff, our clients, with hospitality and detail, and with food and wine. I loved it, thrived on it, and surprisingly we became successful.”

Cunningham acknowledged that “the  awards and accolades were always important and cherished, but the pure enjoyment of operating the restaurant on fresh standards was the most important aspect of why I was successful within this organization. The feeling of absolutely loving what you do doesn’t come about too often in life, and I was blessed to be given the opportunity again and again with all of Thomas’ new ventures over the past 12 years.

“I feel like a proud parent to these restaurants that have been my habitat for so many years. I have enjoyed touching so many people, and teaching and listening and learning from the hundreds of staff that I have watched over. I am a better person because of these experiences and these people.”

Cunningham told the Register she will remain in the Napa Valley. She said Keller does not plan to replace her as there are general managers in place at all of his operations. General manager of the French Laundry is Nicolas Fanucci, who has held the post for the past year;  working with Cunningham for the past 11 years as maitre d’hotel is Larry Nadeau.

Inside the Kitchen

The Ritz-Carlton, Half Moon Bay’s second annual “Inside the Kitchen,” a weekend dedicated to enjoying and learning about extraordinary wine and food, is Oct. 27 to 29. Confirmed chefs and sommeliers featured in the weekend’s 19 events, from once in-a-lifetime dinners and cooking classes to a Chefs’ Challenge and Grand Tasting, include household names in both San Francisco and Las Vegas. Ten percent of all “Inside the Kitchen” ticket proceeds will be donated to Meals On Wheels of San Francisco, Inc.

“Inside the Kitchen” events range from $100 to $300 per person. For up-to-date information, biographies and photos of participating chefs and sommeliers, to see video and photos from the 2005 “Inside the Kitchen” and to register for any event please visit www.insidethekitchen.net. Registration is available by telephone at (650) 712-7040.

Event schedule includes:

Oct. 27 —  Events

Opening Night Gala

Oct  28 – Cooking Classes

“Get Fresh” with Bradley Ogden:

Haute French Cuisine with Damien Dulas of Restaurant Guy Savoy

Mixing it Up with Bruno Davaillon

The Burger Bar with Laurent Pillard

Around the World in Eight Bites: Going Global with Cheese and Wine

Saturday, Oct. 28 – Wine Classes

Wine 101 with the Masters.

Dom Perignon

Lewis Cellars, Napa Valley, vertical tasting of reserve cabernet sauvignon

Pinot Noirs of Santa Maria Valley

Saturday, Oct. 28 – Events

Four Star Grand Cru Wine Dinner

Sunday, Oct. 29 – Cooking Classes

Citizen Cake: Elizabeth Falkner

Seafood with Laurent Manrique

Secrets of Basque Cuisine with Gerald Hirigoyen

Chocolate, with Love

Sunday, Oct. 29 – Events

Field Trip to Harley Farms Goat Dairy and Farmer John’s Pumpkin Farm

Brunch in Navio

Finale: Chefs’ Challenge and Grand Tasting

Chefs’ Challenge - 4 to 5 p.m.

Grand Tasting - 5 to 7 p.m.

For reservations, please contact your travel professional or call toll-free, 800-241-3333.