Greg Wiener named Executive Chef for THE ESTATE YOUNTVILLE

  • Greg Wiener named Executive Chef for THE ESTATE YOUNTVILLE

     
    POSTED February 8, 2018
     

With more than 20 years of diverse culinary experience, Chef Greg Wiener will be fulfilling his lifelong dream of returning to Napa Valley, overseeing food and beverage operations as executive chef at The Estate Yountville for the recently-renovated Vintage House, soon-to-be completed Hotel Villagio.

“We are excited to welcome Chef Greg Wiener to our talented team at The Estate Yountville,” said Steve Davino, general manager. “Yountville celebrates the beautiful fruits of the vine. In this culinary mecca, we are looking forward to treating our guests to Chef Wiener’s innovative, globally inspired dishes on-site at The Estate Yountville. We are confident that this extensive experience will lead to a prolific career at Vintage House and Hotel Villagio.”

Chef Wiener completed several programs and received various degrees through the Culinary Institute of American, including the Culinary Enrichment and Innovation Program, the only program that offers advancement management training specifically designed for skilled chefs. These programs located in Napa Valley, along with an experience at The French Laundry, had a significant impact on Chef Wiener, ultimately igniting his desire to return to the Valley.

Chef Wiener specialized in Spanish and Latin American cuisine, continuously working with numerous other cooking styles. Because of all of this experience, Chef Wiener plans to incorporate unique ingredients such as Urfa biber and sumac into The Estate menus while still creating light and healthy dishes that boast worldly flavors.

Chef Wiener has been recognized as a winner in the World Food Championships, the Flavor of the West Culinary Competition, the California Date Competition and more. He also received several culinary and managerial awards and served as a Council Member for the Culinary Advisor Board for Arizona Culinary Institute and Art Institute of Phoenix and the Interstate Hotels Food & Beverage Council.

The Goodland, a Kimpton Hotel recently announced the appointment of Danielle Santilli as associate director of sales. In her new role, Santilli will be responsible for planning and implementing sales, marketing and business development strategies for the 158-room Santa Barbara hotel. 

 

Certified sommelier Kyle Erickson joins the Alisal Guest Ranch & Resort team in Solvang, CA as the new food and beverage director. Former partner of Ted Vance (Vance Erickson Fine Wine Brokers), Erickson will now work alongside executive chef Anthony Endy to rejuvenate Alisal’s food and beverage menus. As a Santa Barbara native, he strives to incorporate his passion and knowledge of the region to his new role.

 

The Estate Yountville in Napa Valley, California has expanded their culinary team by appointing Katie Cotten as director of catering and conference services. Cotten brings 13 years of experience in luxury events, including celebrity weddings and television shoots, to her new position, where she will manage and assist meeting and event planners in the execution of their functions. Cotten specializes in setting goals with her clients and working with them closely to ensure a successful and unique event.