About

MICHAEL FAGNONI & MOLLY HAWKS | CHEFs & OWNERS

A New York native, Fagnoni’s education began in his grandmother’s kitchen where he helped her craft her Northern Italian feasts, laying the groundwork for the beginning of an impressive culinary career. He started cooking in kitchens at 15 and attended the Culinary Institute of America in New York graduating on the Dean’s List with high honors, before moving to San Francisco in 2001. Fagnoni has worked under renowned chefs in San Francisco and New York City including Rick Moonan at Oceana, Mark Sullivan at The Village Pub, and Traci des Jardins of Jardinière. His modern take on American cuisine reflects the localvore, slow food movements and the bounty of ingredients available in Sacramento.

Molly Hawks almost missed her calling in the culinary world after spending years in pre-med training, but her natural passion and enthusiasm for food inspired her to veer towards the culinary world. Growing up in a food-focused household where mealtime brought her large family close together, the kitchen captivated Hawks from a young age. Diving into the Northern California culinary scene, Hawks’ natural talent and sophisticated palette helped her rapidly advance in the restaurant industry while she was enrolled at the California Culinary Academy and held positions at San Francisco’s Lapis and LiveFire restaurants before moving on to The Village Pub.

Michael and his wife Molly Hawks met while working under Food & Wine Best New Chef Mark Sullivan at the acclaimed Village Pub in Woodside, CA. While working with Chef Sullivan, the couple honed their skills in the time-honored French and Italian cooking techniques and further developed their ingredient-driven philosophy before opening Hawks restaurant in 2007. In December 2015 Michael and Molly opened Hawks Provisions + Public House in Sacramento’s bustling Midtown area bringing the same soulful, seasonal, American fare to guests in a more casual setting.

Edward Lopez | Chef de Cuisine

Having been raised in a restaurant environment for the majority of his early life, the vision of becoming a chef was clear for Edward Lopez. He attended the California Culinary Academy in San Francisco in 2003 after years of informal training in his family’s restaurant. While attending school he acquired a position under the guidance of Chef Mark Lieberman and gained a strong foundation of knowledge and skill for the craft.

Ed had a strong interest for Italian cuisine and traveled to Tuscany where he secured a positon at the two Michelin star Ristorante da Caino in Montemerano, Italy. There, he was introduced to whole animal butchery and traditional cuisine of the region as well as modern Italian cooking and techniques. Upon his return to California he followed his quest for Italian cookery at Masque Ristorante under Angelo Auriana adding another layer of Italian cuisine to his repertoire.

In 2007 he left Masque as sous chef to venture onto a new chapter in his career joining Mike Fagnoni and Molly Hawks in the opening of Hawks Restaurant. Quickly rising through the ranks, Ed became Chef de Cuisine of Hawks Restaurant in 2008 where he currently runs the kitchen and collaborates with Chef Fagnoni to continue making Hawks a local favorite. Ed works directly with farmers and producers playing a major role in the growing and sourcing of many of his ingredients that shape the menu at Hawks. Lopez lives in Folsom with his two boys.