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March/April 2017
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saloon, which still features the original back
bar from 1859 and a stamped tin ceiling.
The hotel’s popular restaurant and saloon is
led by Executive Chef Tom Callahan, who
has been at the helm for over 20 years. His
menus feature Mediterranean cuisine with
top-quality ingredients including USDA
Choice beef, fresh fish, fresh pastas, house-
made breads, local produce, and fresh herbs
picked daily from the restaurant’s own herb
garden. The restaurant and saloon has the
largest wine list of Sierra Foothills wines, with
more than 100 selections and awards from
Wine Spectator. The restaurant serves lunch
and dinner daily in its formal dining room,
and weather permitting, outdoors on its vine-
covered patio.
Willey has a staff of 23 employees, over half
of which have been working for the hotel for
a decade or longer. Praising his staff, Willey
said, “They get to know our customers, and
they willingly take the extra step to keep our
customers happy.”
In addition to providing a base of stable jobs
and a gathering spot for the local commu-
nity, Willey has also been active in giving
back. A few years ago, he led a committee to
bring the historic 1897 Jamestown Jail back
to Jamestown. In the 1950s, the jail had been
moved to a small Western-theme park near
Lodi. The park had since closed and the his-
toric jail was imperiled by new development.
Willey helped to raise the money to move the
jail back to downtown Jamestown and restore
it as an historic attraction.
Willey has also been active in leading a mu-
sical instrument drive to help grow and sustain
the local elementary schools’ music program
and in providing assistance to firefighters bat-
tling major forest fires in the area.
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