14 www.nAPAVA L L E Y L I F E magaz ine. c o m CHRISTINA MACHAMER “Hell’s Kitchen” leads to Valley ▲ ▲ BRENT HEBB Artist in the studio and garden Christina Machamer describes herself as a multifaceted woman who loves food, wine and travel. She is originally from Missouri and made Napa her home three years ago. Her journey to the Valley is an intriguing one. After studying at the Culinary Institute of America in Hyde Park, NY, Machamer auditioned and won Gordon Ramsey’s “Hell’s Kitchen” in 2008. She said she lost twenty-five pounds in thirty days while recording the show. “Every 43-minute episode equaled two days of my life,” she mused. “They try to break you, but I learned to stay calm. I came away from the show learning a lot about myself and my strengths.” As the show’s winner she helped open Gordon Ramey’s West Hollywood restaurant and then helped open Thomas Keller’s Bouchon in Los Angeles. She moved to wine country to work toward an advanced sommelier degree and landed at B Cellars in Calistoga. She is now tasked with B Cellars’ new location in Oakville by building a kitchen with a winery around it, a new concept. Machamer describes the venture, due to open in spring 2014, as a culinary playground equipped with mobile chicken coop, garden and fruit orchards. A self-proclaimed workaholic, Machamer said life’s plans always change, so be prepared to embrace all experiences. www.bcellars.com ▲ photo by ART & CLARITY At age forty-five, Brent Hebb jokes that he still doesn’t know what he wants to do when he grows up. Nevertheless Hebb has left his mark on the Napa Valley. A man of many talents, he embraces life with passion and vigor. He grew up near Auburn, but he has made Napa his home since 1987 after playing baseball for Napa Valley College. His resumé includes work in the medical and fire fields, chef, fish market, silk screen t-shirts, construction, landscaping and art. Hebb said he has his hands in a lot of things, but the one thing that is closest to his heart is gardening. He enjoys growing produce year-round on his five-acre farm, including hops for making beer. Many local chefs have benefited from Hebb’s green thumb. Hebb said he sees himself as an artist, whether in painting watercolors, designing an iron fence or a large pig rotisserie, or creating a garden for someone. The next chapter in his life includes building a tasting room, starting a fine food distributing website and simplifying his life by clearing out unnecessary possessions. Hebb is one of five children, has three kids of his own and cherishes family. “I’m an emotional person and I’m not afraid to show it, whether I’m happy or sad. I spend a lot of time with people I love.”
NVLife_Feb_2014
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