By Jennifer Tseng
Photography by Sam Frost
One of the strangest paradoxes of modern life is that we can put our heads together to create beautiful innovations and solve the conundrums life throws at us, yet when faced with something as simple as “What shall we eat for dinner?” everyone suddenly goes blank. It’s a quintessential first-world problem, and heading into the holidays, it’s a good reminder to count our blessings and be grateful that our challenge is having too many options.
For those living in California, one particularly excellent option has just emerged—so long as you remember to book a reservation. Sonoma’s Enclos, a two Michelin-star, one-Green-star restaurant, is now celebrating its first anniversary. To mark the occasion, Elite spoke with award-winning interior designer Jiun Ho, the creative force who helped bring Chef Brian Limoges’ vision to life: a culinary experience grounded in respect for nature, seasonality, and place.
Where the Heart Is
Renowned for its stunning landscapes, Sonoma offered the perfect setting for Enclos, something Ho immediately recognized when he visited the site in 2021. He was captivated by the building’s Victorian façade. Built in 1870, its weathered exterior held a commanding presence against the backdrop of sprawling vineyards.
“What truly guided me in the Enclos project was the atmosphere I wanted to evoke,” Ho said. “My goal was to create a warm, tranquil, and meticulously crafted setting that feels both intimate and inviting.”
From the outset, Ho and Limoges envisioned the restaurant’s interior as an extension of the meal itself. Like a thoughtfully composed multisensory journey, each element is revealed gradually, from scent to flavor to visual details. Ho avoided anything overly flamboyant and allowed the inherent beauty of the nature to speak for themselves.
“Both the cuisine and the design are about balance, discovery, and immersion, reminding guests that dining at Enclos is not simply about a meal, but about experiencing harmony between environment, craft, and taste,” he said. This journey begins right at home, with locally sourced materials and artwork, all selected with ethics and sustainability in mind.
Each time guests walk through the door, there’s something new to discover—perhaps it’s the dovetail joinery, the live-edge teak tables with patchwork details, or the handmade ceramics by Ho’s personal ceramicist, Lyn Mahoon. Every element adds to the restaurant’s dynamic, ever-evolving vibe.
Underlying Enclos is a broader design philosophy of “slow luxury,” which Ho defines as living intentionally: choosing meaning, craftsmanship, and sustainability over mass production. It’s about “fostering a deeper connection not only to the items themselves, but also to the process of their creation.”
Nature’s Bridge
Always seeking new experiences, Ho traveled the world with eyes wide open, drawing inspiration from nature’s colors, textures, and shapes to reinterpret into his work. In his 2021 book, Jiun Ho Experience, he recalls a piece of wisdom his mother shared during his boyhood: “You can be poor in life, but Jiun, you should never be poor in experience.” He carried that idea with him ever since, and many of his designs reflect the beauty he encountered around the globe.
While planning Enclos, Ho was reminded of his time in Italy’s Umbria region, wandering through small villages and discovering quaint restaurants tucked into town squares. “That sense of discovery, of finding a hidden gem that radiates authenticity and soul, became the essence I wanted to translate into Enclos,” he said. “In many ways, it’s about capturing the spirit of travel itself [and] bringing the magic of those memorable experiences back home to Sonoma.”
To achieve this feeling, Ho blended Japanese aesthetics and Nordic simplicity with Northern California’s natural elegance. At first glance, these three elements may seem very different and even contradictory, but he explained that they are united by “a shared reverence for nature and authenticity.”
Wood became the central thread tying these ideas together. Ho sourced western cedar grown in rural Sonoma County, added texture and depth using Shou Sugi Ban—the traditional Japanese technique of charring wood—and brought it all together in the main dining room with a clean, minimalist look that’s inspired by Nordic designs.
True Serendipity
Through hardships and laughter, Enclos finally opened its doors to eager guests in Dec. 2024. Since then, a year of success and exceptional food has followed. During construction, there were moments when it seemed the project might not move forward, but through perseverance, collaboration, and a shared vision, it ultimately came to life.
“Looking back, those obstacles became part of the story. They reinforced the importance of resilience and problem-solving in design and ultimately made the finished project even more rewarding,” Ho said. “The result is not only a restaurant but a true labor of passion that reflects the commitment of everyone involved.”
A delightful full-circle moment emerged as Ho was adding the final touches to Enclos. A giant white paper cut by Tahiti Pehrson, now featured in the restaurant, was a piece he had admired but missed the chance to acquire a decade earlier. Ho was stunned to discover it in the client’s collection. This serendipitous reunion became a meaningful focal point of Enclos. Because, in the end, some good things are simply meant to be.
