Chef Wiener will fulfill his lifelong dream of returning to Napa Valley when he assumes responsibility of overseeing food and beverage operations at The Estate Yountville for the recently-renovated Vintage House, the soon-to-be completed Hotel Villagio, as well as for all events at ÔThe Venues at The Estate.’Ê The Venues make up a total of 55,000 sq. ft. of indoor and outdoor lush event space, including The Pavilion, The Groezinger, The Barrel Room and a new addition arriving in Summer 2018, The Gallery.Ê Events held in each of these distinctive spaces will have outstanding culinary offerings under the leadership of Chef Greg.
ÒWe are excited to welcome Chef Greg Wiener to our talented team at The Estate Yountville,Ó said Steve Davino, General Manager, The Estate Yountville. ÒYountville 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 his extensive experience will lead to a prolific career at Vintage House and Hotel Villagio.Ó
Chef Wiener has received various degrees, and completed several programs through the Culinary Institute of America, including the Culinary Enrichment and Innovation Program, the world’s only educational program to offer advanced management training specifically designed for skilled chefs. ÊThese programs located in Napa Valley, along with an experience at The French Laundry, had a profound impact on Chef Wiener and ignited his desire to eventually return to the Valley to make his mark. Additionally, having always admired nearby Chefs, Thomas Keller and Michael Chiarello, Chef Wiener is eager to follow in their footsteps and make significant contributions to the local culinary scene.
In his earlier studies, Chef Wiener specialised in Spanish and Latin American cuisine, however he continuously works with numerous other cooking styles. 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 flavours to enhance locally sourced and seasonal ingredients. His Spanish and Latin flair will bring new flavours to Napa Valley while maintaining the traditional Northern California fare. A demonstration of this can be seen in his specialty dish, the tea brined lemon urfa chicken with cauliflower and radishes.
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 has 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. Chef Wiener made the move from Phoenix, AZ to Yountville with his dog, Bronson.
