nAPA VALLEYchEFS &rESTAUrATEUrS Valley is the starting point for many by JAQUELINE BUcHANAN Innapa Valley, we are known for our impeccable wine and stellar restaurants, where anyone can dine on the dishes of celebrity chefs. Yes, the Valley has had quite the culinary turnout, but what you may not know is that, for many, this isn’t where it all ended up—this is where it all began. The restaurant owners and chefs we’ve all come to love began their path right here in the vineyard. You see, anapa pedigree is a quality education in itself.here are some of the valley’s chefs and restaurateurs—from here and far—who Fred Corona and Baris Yildiz got their “big start” here innapa Valley. RIChARd ReddINgToN TheLoCAL BoyS You’ve swooned over the meals at his namesake Fred Corona of Taqueria Rosita and high school friend Baris Yildiz, restaurant Redd, and now follow him to owner of Allegria Ristorante (above), as well as childhood buddies his gourmet pizza paradise Reddwood. Not Justin Graffigna and Aaron Dias (see photo and review of Il Posto on everyone knows that prior to his own walk to page 70), all now run their own successful food establishments. the helm, Chef Reddington spent four years as the executive chef at Auberge du Soleil. ChRIS joNeS Long before he brought the heat to St. PeRRy hoFFMAN Helena’s Brix, Chef Chris Jones attended There’s no mistake that étoile is the star of the the school of hard knocks at Sonoma’s Valley, but Chef Hoffman’s culinary career started exquisite restaurants The Girl & The Fig at a much younger age. Hoffman worked for his and Estate. grandparents, the original owners of the French Laundry, before joining the ranks at Auberge du Soleil. MIChAeLChIAReLLo Step into the warm atmosphere of Bottega and ANdReWBudNyj everything from the interior design to the dishes Prior to bringing his masterpieces to your tastebuds screams “Michael Chiarello,” but before the world as the Executive Chef at FARM, Budnyj worked was exposed to the style of this Valley chef he was throughout the valley with stints in favorites such as working his way up in the kitchens of Tra Vigne in F O O D Ubuntu and Go Fish 1986. huNg huyNh gReg CoLe The “Top Chef “winner is one of the many I Ntalented chef alumni to emerge from insideThe man who taught us the true value began his path alongside Chef Phillippe N A P Athe castlelike walls of St. Helena’s prestigiousCulinary Institute of America. of a great steak at Cole’s Chop House along with the salivation-worthy Celadon Jeanty (of Bistro Jeanty) at Domaine Chandon in 1985. With his creative flavor artistry on display at the brought his type-A groomed talent to Solage V A L L E YThomas Keller at the French Laundry, SharpARPShNdoRANB VICToRSCARgLe After learning under the master himself, Chef Bardessono’s newest gem, Lucy, it’s no surprise to Spa and Resort in Calistoga to set a new bar for find that Chef Scargle fine-tuned his craft in hot delivering fresh quality dishes at Solbar. spots such as Go Fish and Julia’s Kitchen. J U LY / A U G U S T 2 0 1 2 19
NVLife_JulyAug_2012
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