2023 PARTICIPATING CHEFS
Brian Streeter
Executive Chef Brian Streeter has been highlighting the world-class wines of Cakebread Cellars with seasonal, product-driven menus since 1989. While utilizing the best ingredients Northern California has to offer, Brian draws on the cuisines of the Mediterranean – where food has historically been linked with wine – for inspiration on how to best pair the two. As executive chef, Brian leads hands-on cooking classes at Cakebread Cellars and manages a team that develops seasonal recipes and prepares memorable meals for winery guests.
Josh Anderson
A Michigan native, Josh Anderson ventured to New York City early in life to pursue a career on Wall Street. After receiving his BS in Finance and Marketing from New York University and three years in investment banking, he recognized during business meetings at the city’s finest restaurants that he was much more interested in the food on his plate than in the financial banter around the table. His positive disposition, passionate approach to wine and food and classroom experience made him an ideal candidate to join the team at Cakebread Cellars.
Ken Frank
Frank first achieved national acclaim in 1977 when he was Chef of La Guillotine Restaurant at age 21. At that time he was a pioneer, insisting on using only the freshest, seasonal, quality ingredients. He was the original Chef at Michael’s in Santa Monica, considered the Los Angeles birthplace of “California Cuisine,” which he left in 1979 to open the first La Toque on the Sunset Strip at age 23. He finally heeded the call of the wine country and moved north to open a new La Toque in Rutherford in 1998.A fter a successful ten-year run in Rutherford, Frank moved his signature restaurant to the Westin Verasa Napa in the fall of 2008.
Nicolas Montañez
Nicolas Montañez was born and raised in Michoacán, Mexico. Growing up he was surrounded by the flavors of the region. As a child he recalls wandering through the open-air markets where fresh fruits, vegetables and mushrooms were at every stall. The memories of those markets, flavors and aromas have provided him with culinary inspiration throughout his career. At the age of 19 his curiosity led him north to explore California. He wound up in Calistoga, at the northern tip of Napa Valley and went to work at a local restaurant. Like many chefs, Montañez garnered hands-on experience working his way up and gaining new skills and responsibilities.
Shannon & Christina Kelly
Shannon and Christina Kelly established Oak Avenue Catering in 2009. But the company’s roots run much deeper. In 1975 Tony Knickerbocker started one of Napa Valley’s first catering companies – Knickerbockers’ Catering. Upon returning from France refining his skills under the direction of Maître Cuisinier Joseph Thuet, Shannon was recruited as Knickerbockers’ Chef de cuisine in 1985. Shortly thereafter, Christina’s natural talent for pastry was realized as an invaluable addition to the culinary experience.
Nash Cognetti
With the opening of Tre Posti in 2016, Nash has created a unique private event venue located in St. Helena, within the beautiful Napa Valley. Each menu he creates is tailored to the individual client, incorporating fresh, local sustainable ingredients. Tre Posti delivers a captivating culinary experience combined with Wine Country ambiance. Nash has been featured on television shows and film documentaries, and he is regularly a guest chef at Napa area winery and charity events. He was honored to be selected as a guest chef for the prestigious Naples Winter Wine Festival and the Sun Valley Center for the Arts Wine Auction.