I have spent the last 25 years in Napa Valley, where I have developed a deep appreciation for quality food and wine. My resume includes an eight year tour; involved in special events for the Pebble Beach Company including the prestigious Pebble Beach Food and Wine, Silverado Country Club, Mandarin Oriental Hotel in San Francisco and personal Chef to several local Napa Wineries. I continued honing my culinary skills at Oenotri, recognized as one of the Bay Area's top 100 restaurants by the San Francisco Chronicle. Most recently as Executive Chef at the prestigious Inn on Randolph, I was able to produce some of the freshest and most inspired local cuisine in the Bay Area. 

     Twenty Below encapsulates all my favorites; building community through exquisite cuisine and exceptional Napa Valley wine. Together these elements showcase what the Twenty Below dining experience is!

     We look forward to buiding community and making new friends.