In Napa Valley and Sonoma County, wine and food pairing has reached new heights, thanks to a wave of talented in-house chefs transforming the winery experience. We’re not talking cheese and crackers
here; these are gourmet, innovative offerings
prepared by culinary experts.

These chefs have taken on the challenge of pairing world-class wines with everything from amuse-bouche to multi-course meals, creating complementary and multi-sensory dining experiences that are redefining the region’s food scene. Here’s a look at some standout chefs and their innovative approaches to pairing wine with a wide variety of cuisine in the heart of California’s wine country.

These extraordinary chefs exemplify the vibrant culinary scene in Napa Valley and Sonoma and the region’s commitment to the best local and seasonal ingredients. With their inventive approaches to food and wine pairings, these winery chefs are taking the wine-and-dine experience to a whole new level, offering visitors an unforgettable journey through the flavors of wine country.

Priest Ranch Winery offers a unique blend of Napa Valley tradition and innovation. Its vineyards date back to 1869, and Executive Chef Dan Solomon creates dynamic food pairings not found elsewhere. Cases in point: The Bacon & Wine Experience, savoring four cuts of pork belly expertly paired with Priest Ranch wines, and the Mustard Experience, which pairs four wines with Edward Fallot mustards, charcuterie, and cheese.

The Legacy Experience highlights the elegance of four exquisite wines from the Somerston Estate and emphasizes the craftsmanship of culinary partnerships that will enrich each sip with a chef-curated, flavorful accompaniment.  Each wine, a testament to the quality and artistry that Napa Valley is renowned for, will reflect the terroir and the meticulous care taken in the vineyard. These wines are crafted to capture the essence of their origins, showcasing the flavors and nuances that make Napa Valley a premier wine destination.

• • •

V. Sattui Winery Executive Estate Chef Stefano Masanti founded Northern Italy’s Il Cantinone,
a 15-time Michelin-starred restaurant in the ski village of Madesimo in the Italian Alps. He’s at Il Cantinone during the high ski season and then spends off-seasons at V. Sattui, creating culinary magic for group events and winery weddings.
Chef Masanti will be dazzling guests again this September with a new Harvest Ball multi-course menu  highlighting various regions of Italy.

“We are absolutely delighted to unveil our newly renovated and expanded marketplace, now reimagined as Mercato del Gusto—‘the taste of the market,” commented Ali Paterson, Vice President of Marketing. “To celebrate, guests of our September Harvest Ball will enjoy an exclusive Friday preview, where they’ll sip and savor new menu creations, rare cheeses from around the globe, and our signature house-cured salumi. It’s a true feast for the senses.”

• • •

Chef Peter Janiak’s “rustic-chic” style elevates the winery’s award-winning wines through seasonal Estate Pairings, Winemaker Dinners, and the nationally acclaimed multi-course Wine & Food Pairing. His approach uses fresh, locally sourced ingredients from the winery’s two-acre organic gardens to craft dishes that perfectly complement the wines.

The Seasonal Mezze Scape focuses on plant-based cuisine and an outdoor dining experience, blending Sonoma County’s flavors with St. Francis’ exceptional wines. Unlike traditional wine pairings, this immersive experience delves into the art and science of flavor, challenging boundaries and unlocking the secrets of your palate. Dive into a vibrant mezze scape filled with sustainable, seasonal delights, each bite designed to awaken your senses and reveal unexpected flavor harmonies with  award-winning wines. Get ready for an exhilarating journey of taste and discovery as you unlock the secrets behind Sonoma’s most cherished tradition — bringing people together through exceptional food and wine!

• • •

Sequoia Grove, nestled among towering Sequoia redwoods, is one of the first Napa Valley vineyards certified under Napa Green guidelines. In its historic 1908 tasting barn, Executive Chef Spencer Conaty draws from his Michelin-starred Cordon Bleu-trained background to innovatively pair Napa Valley Cabernet Sauvignon with dishes beyond the typical beef. His multi-course tastings highlight the versatility of Cabernet Sauvignon, featuring pairings like the 2019 Tonella Vineyard Cabernet with Parisienne Gnocchi and the 2017 Cambium with Cassoulet Toulousain.

The Ultimate Wine & Food Experience: A Taste For Cabernet – Discover the surprising versatility of Cabernet Sauvignon through a multi-course journey featuring Sequoia Grove’s top Cabernet Sauvignons. New spring Wine and Bites Menu includes a Honey Mustard Pretzel Crunch and a new delicious dip. The Red Floriani Flint Black Truffle Popcorn thankfully remains!

• • •

At VJB Cellars, Italian-born Maria Belmonte offers a culinary journey through Tuscany, pairing fresh local produce and classic Italian flavors with Italian varietals like Brunello and Nebbiolo. Potential bites include an assortment of wood-fired pizzas, caesar salad, imported Italian charcuterie, and cheese and salumi boards. Maria runs VJB’s La Cucina and Red Rooster Kitchen and hosts cooking classes in the outdoor kitchen.  Red Rooster Kitchen offers wood-fired pizzas, Enrico’s ribs, chicken skewers, pulled pork panini, Italian sausage panini, calzone, as well as daily specials. The winery’s warm, family-oriented atmosphere complements its range of tasting experiences.

Long Table Tasting & Lunch – Enjoy the Piazza Tasting with a family-style lunch of assorted wood-fired pizza and Maria’s famous Caesar salad! All you have to do is show up, food served family style and they take care of everything!

• • •

With an Estate Culinary Garden, St. Supery offers guests uber-fresh, farm-to-fork deliciousness. Chef Vince Sanchez’s Grape to Garden pairs four estate selections highlighting vegetable-focused fare, and Taste of the Estate offers estate wines paired with a wider dietary range. In the summer of 2025,
St. Supery will offer Saturday luncheons in their arbor, where Chef Vince will use Big Green Egg grills to demonstrate the art of gourmet outdoor grilling, smoking, and baking.  

Taste of the Estate, Wine & Food Pairing
Enjoy a seated tasting of four estate wines each paired with a seasonally inspired dish focused on farm-to-table produce from the Estate Culinary Garden and Dollarhide Estate Ranch. Guests will be invited to a communal Chef’s Table to gain insight into the winery’s sustainable winemaking practices, pairing techniques,

• • •

At Hamel Family Wines, Executive Chef Thomas Mendel curates a menu celebrating Sonoma’s diverse food culture. Fresh off being named World Young Chef in the World Hospitality competition in Singapore, Mendel excels at crafting decadent small bites that bring out the subtle complexities in Hamel’s wines. Each meal perfectly reflects the wine’s quality and Mendel’s philosophy of excellence.

Chef’s Experience
Hamel’s most immersive wine and food experience begins with a tour of the winery and adjacent cave followed by a seated tasting in a communal setting. The experience includes a selection of current-release wines alongside pairings of small gourmet courses prepared by Chef Thomas Mendel. This is a communal experience.

• • •

In March 2025, Chef Michael Diaz de Leon brought his bold, flavor-packed cuisine to Ram's Gate for an exciting 10-week residency. Focusing on sustainable, locally sourced ingredients, he crafts intricate dishes that align with the winery’s eco-conscious values. Partnering with Winemaker Joe Nielsen, they’ve created a dynamic menu designed to perfectly pair with Ram’s Gate wines, elevating the tasting experience for every guest.

Seasonal Wine & Food Experience
Embark on a five-course pairing, curated by Winemaker Joe Nielsen and Executive Chef Michael Diaz de Leon.

Wine and Bites
Add a little pizazz to your wine tasting without committing to a full wine and food pairing with the Wine and Bites flight. Four wines expertly paired with delicious bites provide a fun way to learn about the wines and the flavors that pair beautifully with them.

• • •

This historic Napa Valley estate, now offers a unique Chef in Residence series. Every 12 weeks, the winery welcomes a distinguished chef to create exclusive wine-pairing menus that showcase the versatility of Burgess’ wines. The inaugural chef, Walter Abrams, a veteran of The French Laundry, introduced a “Flavors of Japan” menu, where dishes like sashimi, sushi, and udon noodles were expertly paired with Burgess wines.