Redd

A native of Rochester, Richard Reddington has made an indelible mark on the California culinary landscape. His passion for food and wine was sparked by his travels throughout Europe as a young adult and fueled by his experiences working in some of the worlds best kitchens. Reddington has been honored with multiple nominations for the James Beard Award for Best Chef in the Pacific Region. He began his career working for Roland Passot at San Franciscos renowned La Folie in 1990, later moving to Postrio before heading east to David Burkes Park Avenue Café in New York City. A stint at Rubicon in San Francisco was followed by a French sojourn at the Michelin three-star Arpege and Le Moulin de Mougins with Roger Vergé, a prelude to working with Daniel Boulud at Restaurant Daniel in New York. Returning to California, he helped open Spago Beverly Hills as Sous Chef, before taking the Chef reins at Jardinire in San Francisco and then Chapeau, where he was named RisingStar by The San Francisco Chronicles Michael Bauer. In 2000, he was drawn north to Napa Valley and began a four-year tenure as Executive Chef at the landmark Auberge du Soleil. There, he captured attention when he was voted Best RisingChef by San Francisco Magazine. After leaving Auberge in 2004, he took the reins at Masas in San Francisco, before taking the leap to launch his eponymous restaurant REDD. Opening to much acclaim in 2006, REDD offered a contemporary interpretation of Wine Country cuisine that referenced his own classic French training and incorporated a variety of ethnic influences, reflecting his prior 15-year plus epicurean journey. REDD was awarded 7 Michelin Stars from 2008-2014 and named one of GQ Magazines best new restaurants in 2006. In 2012, Reddington opened a second restaurant in Yountville called Redd Wood. The casual, Napa-style pizzeria was named best new restaurant by the San Francisco Chronicle. Reddingtons restaurants reflect the dedication of a chef who, after spending more tha