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  • Curtis di Fede

    Chef Curtis Di Fede’s career has ranged widely through the global food and wine community as he has continually sought to expand his culinary skills and knowledge. A graduate of both the London and Paris campuses of the Le Cordon Bleu culinary school, he also studied for six months under Chef Heston Blumenthal of The Fat Duck in Bray, England as a stagier. Back in the United States, Di Fede has worked with leading chefs in Las Vegas, the San Francisco Bay Area, and his native Napa Valley. In 2010 he opened his southern Italian restaurant Oenotri in downtown Napa, CA. Oenotri quickly received a three and a half star review from the San Francisco Chronicle, which also recognized Curtis as a “Rising Star Chef.” Shortly thereafter Oenotri was called, “arguably the best new Italian restaurant in the United States” by Food & Wine Magazine. In 2013 Curtis became one of only eleven individuals in America to be certified as Master Olive Oil Taster by the Organizzazione Nazionale Assaggiatori Olio Di Oliva. For the past year and a half he has travelled the world, leading classes and tastings for Bon Appetit while sampling global cuisine and expanding his knowledge and repertoire of flavors and techniques. Di Fede will open Miminashi, Napa Valley’s first Izakaya-style Japanese restaurant, in March of 2016 in downtown Napa, California