2023 PARTICIPATING CHEFS

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. Up

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.

Jeff Mosher “Being at Robert Mondavi Winery is a perfect fit for me,” he says. “I’m surrounded by people committed to great wine and to providing the best experiences for our guests.” During his tenure at the winery, Mosher has contributed to the

Jeff Mosher

“Being at Robert Mondavi Winery is a perfect fit for me,” he says. “I’m surrounded by people committed to great wine and to providing the best experiences for our guests.” During his tenure at the winery, Mosher has contributed to the success of the property’s annual Summer Concert Series, which offers live music from legendary acts within the intimate setting of the winery’s lawn. A VIP ticket includes a multi-course family-style dinner—with a new menu created by Mosher for each concert—at long tables between the rows of the iconic To Kalon Vineyard. “I’m constantly thinking about new dishes and flavor combinations. I just can’t help it!” he says.

Catherine Venturini After years of owning her own restaurant Indies on the island of St. Croix in the early 90’s, working at the Grille at Sonoma Mission Inn and the house chef for Mondavi’s Arrowood Winery, Chef Catherine finally opened Olive & V

Catherine Venturini

After years of owning her own restaurant Indies on the island of St. Croix in the early 90’s, working at the Grille at Sonoma Mission Inn and the house chef for Mondavi’s Arrowood Winery, Chef Catherine finally opened Olive & Vine. Her small café transformed into a fine dining hallmark restaurant in Sonoma Valley. At the restaurant Catherine is not only the executive chef and owner, but also the collector, curator, designer, painter, florist and chalkboard artist extraordinaire.

Brett Young Brett Young grew up in Lodi, home to many of California’s oldest Zinfandel vineyards. With a clear passion for the kitchen, he enrolled at the Culinary Institute of America (CIA) in Hyde Park, New York City. From there he worked in div

Brett Young

Brett Young grew up in Lodi, home to many of California’s oldest Zinfandel vineyards. With a clear passion for the kitchen, he enrolled at the Culinary Institute of America (CIA) in Hyde Park, New York City. From there he worked in diverse kitchens such as The Ritz-Carlton Millennia in Singapore, Mix Mandalay Bay in Las Vegas, and Copia: The American Center for Wine, Food and the Arts in Napa Valley, all of which shaped his thinking about all things food, wine and exceptional hospitality.

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 susta

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.

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

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 a

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.