Why the name Vienne?

Literally meaning “come here” in the subjunctive French tense, Vienne (Vi-ehn) is also the idyllic French town that Anna fell in love with while doing a pastry internship at a restaurant in neighboring Condrieu. She spent her free days enjoying the short motorcycle ride to Vienne, where she immersed herself in its beauty, charm, and rich history. Always one to pay particular attention to the tastier details, she stood in awe of its culinary accolades: Vienne is the birthplace of La Pyramide, Chef Fernand Point’s world-renowned restaurant, through which came other accomplished chefs such as Paul Bocuse, Alain Chapel, George Perrier, and Jean and Pierre TroisGrois. Nouvelle cuisine, or what is known as modern French cuisine, is attributed to Vienne and its masterful chef, and it is this modern style, dedication to quality, and forward thinking that we aspire to bring to our own Vienne in Bozeman.

Anna Mendoza - CEO and Executive Pastry Chef

Anna grew up on a ranch in Montana where she was grinding wheat and baking bread alongside her mother at an early age. In grade school, she started baking bread, muffins, and cakes to sell for various company employee meetings and training events, and her passion for baking began to grow. After working as a server for Wolfgang Puck in LA and several other restaurants, Anna was itching to get back to baking, so she seized the opportunity to go to France and train as a pastry chef at the culinary school, Gastronomicom, in Le Cap De’Agde, in the South of France. While she was in France she absolutely fell in love with all things baking and pastry. Since then, Anna has worked in and managed a variety of restaurants and bakeries including Bien Cuit in Brooklyn NY, and Spruce Restaurant and Arsicault Bakery in San Francisco. Anna’s training and career path exemplifies her passion for this business. She has been developing the concept for Vienne alongside her husband Daniel for the last several years and is beyond excited that the dream has finally become a reality here in Bozeman, MT.

Daniel Mendoza - DOO & Sommelier

Privileged to have learned from some of San Francisco’s most illustrious hospitality players, Daniel brings over 15 years of hospitality experience to the Vienne team. He has worked in nearly every possible Front of the House position, in all types of environments. Over the course of his career in wine and food service, Daniel has held positions such as Assistant Beverage Director at San Francisco’s Waterbar restaurant, Lead Sommelier at Cavallo Point in Sausalito, CA, Assistant General Manager at A16 restaurant, and has held leadership roles in the bar programs at Spruce and Cafe Des Amis in San Francisco. Early on in his career, a passion for wine and spirits education, led him to become a Certified Sommelier with the Court of Master Sommeliers. Daniel’s diverse experience and thorough understanding of the hospitality industry brings the perfect balance to Anna’s baking and pastry expertise.