Restaurant receives Distinguished Restaurants of North America (DiRōNA) Award of Excellence
information released; photo above –Tsillan Cellars General Manager Kevin McFadden (c) displays their DiRōNA award plaque, along with Executive Chef Jon Webster (l) and Sorrento’s Restaurant Manager Frank Arteaga (r).
Tsillan Cellars Sorrento’s Ristorante was recently honored with the 2026 Distinguished Restaurants of North America (DiRōNA) Award of Excellence, bringing further recognition that world-class Chelan-grown estate wine and food come together on the shores of Lake Chelan in a spectacular setting.
Considered one of top fine dining awards in the United States, Canada, Mexico and the Caribbean, the DiRōNA award recognizes restaurants that go above and beyond serving exceptional food to offer a complete and unforgettable dining experience. The DiRōNA selection committee states: “Winning restaurants must demonstrate mastery of culinary skills, exceptional service, a well-curated beverage program, and thoughtfully designed high impact ambiance. Fewer than 400 restaurants hold this award which evaluates the entire dining experience including food, service and ambiance.”
This is not Sorrento’s first national recognition. Bob Jankelson, owner and founder of Tsillan Cellars and Sorrento’s Ristorante, created the Lake Chelan destination over 20 years ago to honor the marriage of food and wine that defines Italian culture. With its elegant Italian architecture, stunning lake views, unpretentious white tablecloth dining, and renowned service, it quickly gained national reputation when it was named ‘One of North America’s Top 100 Scenic Restaurants’ by OpenTable in 2010. Then in 2014, it was selected by Tasting Room Magazine as one of the ‘Top Ten Winery Restaurants in the Pacific Northwest’.
Executive Chef Jon Webster recently appeared on a Washington Grown TV episode featuring his favorite cherry recipe and showcasing the magic of Sorrento’s and Tsillan Cellars food/wine experiences. Jon graduated from Chelan High School in 2006 and began his culinary career working and learning from great mentors and following his passion to hone his culinary skills. Chef Jon describes his rise to Executive Chef for a DiRōNA Award-winning restaurant: “I met Dr. Bob Jankelson and we spoke of his travels through Italy and his inspiration to create a beautiful place. We talked about my culinary journey and my passions and my aspirations and I knew I had found an ecstatically wonderful place where I could continue to grow and learn. As Executive Chef it is an honor to work with my kitchen team and Sorrento’s Restaurant Manager Frank Arteaga to deliver a food and wine experience we are proud to share, not only with our community, but with guests from all over the world.”
Restaurant Manager Frank Arteaga also graduated from Chelan High School and began his restaurant career at Sorrento’s bussing table twelve years ago. His dedication and managerial talents were soon recognized, and he was promoted to Restaurant Manager six years ago. Arteaga and his staff are known for their dedication to hospitality, service excellence and creating memorable experiences for guests. When asked about the restaurant’s recent accolade, Arteaga shared: “We are honored to receive the DiRōNA Award and to recognize the dedication of our kitchen and service staff that has made this prestigious award possible.”
Chef Jon and Frank work closely with award-winning Winemaker Garrett Grubbs to create and present their seamless fusion of wine and food that draws the steady stream of guests to Sorrento’s Ristorante, which will continue to garner national attention.
