A Boston native with experience in some of America’s best kitchens is the newest member of the culinary team at Farm, the farm-to-table restaurant at Carneros Inn.

Ryan Jetté is the new chef de cuisine for Farm, according to Carneros Inn executive chef Jeff Jake.

Growing up on the East Coast, Jetté launched his restaurant career at 17 by washing dishes in a suburban eatery. Subsequently, he spent two years in formal studies at Johnson & Wales University in North Miami. While in Florida, Jetté worked with acclaimed chef Christian Delouvrier at La Golue Bal Harbour.

Prior to joining the Farm team, Jetté, 29, worked with chef Thomas Keller at The French Laundry for more than a year as chef de partie. In 2008, he was brought on to the JW Marriott in San Francisco as chef de cuisine to open Level III Restaurant after it underwent a $13 million renovation.

Farm serves dinner from 5:30 to 10 p.m. Wednesday through Sunday. Farm’s Bar/Pavilion menu is offered from 4 to 10 p.m. daily. The bar closes at midnight daily. For reservations, call 299-4880.