06/29/2026
Meet Rhett Goodson, Culinary Liaison at Enclos.
Rhett’s path into hospitality began nearly ten years ago as a valet at the Park Hyatt in Carlsbad, where he first discovered a sense of purpose in caring for guests and learning the rhythms of refined service. During large events, he would often be pulled into the kitchen to help with plate-ups, an experience that introduced him to the organization and controlled intensity of a professional kitchen. From that moment on, he knew he wanted to work in food.
After spending the last five years in Michelin-starred kitchens, Rhett joined the opening team at Enclos in a role uniquely suited to his interests. As Culinary Liaison, he bridges the kitchen and dining room, supporting both food preparation and guest experience. The role allows him to combine technical precision with meaningful hospitality, bringing a deeper connection between what happens behind the scenes and what guests experience at the table.
For Rhett, hospitality goes beyond service. To quote Danny Meyer, “Great service is a monologue,” he shares. “Hospitality is a dialogue.” He approaches each interaction with warmth, empathy, and an attentiveness to the guest’s individual experience, creating moments that feel personal and genuine.
What he values most about Enclos is the team and the sense of family that has grown since opening. Whether sharing family meals, supporting one another during service, or spending time together outside of work, the culture of care is something he deeply appreciates.
Outside of the restaurant, Rhett enjoys exploring the Bay Area with his girlfriend and spending evenings stargazing. Ask him for recommendations and he’ll gladly point you toward favorites like Lunchbox in Sebastopol, Bistro Lagniappe in Healdsburg, Stella in Kenwood, or Moulin Bakery in Napa.
📸 Adahlia Cole & Colin Peck
