Celadon, Napa CA

Category & Type :

Restaurants

Location :

500 Main Street -Suite G , Napa CA

http://www.celadonnapa.com/ Call 707-254-9690 Use Promo Code: 378281 For Additional Discounts!

About Celadon...

Enjoy Celadon's award-winning 'Global Comfort Food' in our beautiful dining room or on the lovely courtyard. The seasonally influenced menu features flavors from the Mediterranean, Asia, and the Americas. We are located in the Historic Napa Mill, downtown Napa's exciting new entertainment complex.

Greg Cole
Owner & Chef
Greg Cole is the executive chef and owner of Celadon and Cole's Chop House, both located in historic downtown Napa. His love of food and wine has created two of the most highly respected restaurants in the Napa Valley. A graduate of the Culinary Institute of America at Hyde Park, he came to the Napa Valley in 1985 to work with Chef Philippe Jeanty in the kitchen of Domaine Chandon. He went on to chef positions at Pasta Prego and Ristorante Piatti. In 1990 Greg’s passion for wine led him to join the winemaking team of Robert Sinskey Vineyards. At Sinskey, Greg worked with respected winemakers Joe Cafaro and Jeff Virnig. In addition to cellar work, he promoted wine sales throughout the country. He cooked and hosted dinners pairing food and wine in top restaurants and cooking schools nationwide.

Marcos Uribe
Chef de Cuisine
Cassoulet... stuffed pasilla chiles... seared Asian five-spice duck breast... what do these three things have in common? They are expertly prepared dishes from Chef Marcos Uribe, Chef de Cuisine of the award-winning Celadon restaurant in downtown Napa. A native of Mexico City, Mexico, Chef Uribe arrived in the United States in 1989. He had long been the family shopper and cook; at the age of six, his mother began sending him to the markets to make deals with the local butcher, produce and fish vendors.

Chef Uribe began working as a vineyard and winery worker for Dunn Vineyards and soon after moved into a restaurant position at Spring Street in St. Helena, California. The owners quickly realized that he would be much more valuable cooking than washing dishes. Marcos next worked for Chef Phillipe Jeanty at Domaine Chandon in Yountville, California, then one of the most prestigious restaurants in Napa Valley. He honed his classic French cooking techniques while working with Jeanty before joining the staff of Brix working with Chef Todd Kawachi in 1996. At Brix, Uribe learned the use of Asian cooking techniques and ingredients.