The Estate Yountville is expanding its seasoned culinary team with the addition of Katie Cotton as Director of Catering and Conference Services.
Cotten brings over thirteen years of experience to the role and a skillset honed by luxury experiences at famed iconic resorts. As Director of Catering and Conference Services, Cotten will oversee operations to assist meeting and event planners in producing unforgettable events in the stunning setting of Napa Valley, California. Cotten specialises in setting goals with her clients and working with them closely to exceed expectations, whether
it is for an intimate executive conference or a fairytale wedding. Cotten possesses an innate sense of creativity that allows her to curate truly one-of-a-kind events at The Estate Yountville.
ÒWe are thrilled to have Katie Cotten lead our catering and conference team at The Estate Yountville,Ó said Steve Davino, General Manager, The Estate Yountville. ÒHer extensive luxury hospitality experience will prove to be extremely valuable as we are seeing a large increase in event bookings at The Estate since its recent transformation of The Venues. Since Napa Valley offers a wonderful backdrop for any size event, Katie and her team can help with the details that make any occasion a memorable one.Ó
Cotten and her team will be implementing culinary services through new catering menus created by Executive Chef Greg Wiener for all events that take place at ÔThe Venues at The Estate.’ 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. Cotten’s expertise in luxury events is sharpened by coordinating everything from celebrity weddings to television shoots and from major sporting games to award shows to help her elevate guest experiences at The Venues at The Estate. Her eye for detail, passion for culinary and beverage trends and collaborative working style will complete all luxury events that take place at The Estate such as weddings, festivals, seasonal soire_es, and intimate affluent family affairs.
Highlights from the catering menu include light and healthy dishes that boast worldly flavours to enhance locally sourced and seasonal ingredients, such as breakfast entrees made with native eggs and farm to table vegetable and hummus plates. Catering boasts an array of customizable options that appeal to any traveller, whether it is cauliflower carbonara for vegetarians or Akaushi Kobe beef for the more indulgent eater. Cotten will personally ensure that each event menu is tailored to the group, even if that means expanding the selection to accommodate all guests.
Cotten joins The Estate Yountville from Montage Kapalua Resort and Spa in Hawaii where she was Director of Catering and Conference Services for the past four years. Cotten also held culinary related roles at other prominent Hawaii properties including Grand Wailea, A Waldorf Astoria Resort and Four Seasons Resort Maui at Wailea. Prior to her time in Hawaii, Cotten was the Catering Sales Manager at Wolfgang Puck Catering in Minneapolis, Minnesota and a volunteer Wine Maker at Alexis Bailly Vineyard in Hastings, Minnesota. Cotten earned a Bachelor of Science in Culinary Management and an Associate of Applied Science in Baking & Pastry from The Art Institutes International Minnesota.
Cotten moves to Yountville from Maui with her fiance_ Ben Richards, who recently proposed in a hot air balloon in Yountville. An avid foodie, Cotten is also a wine aficionado and currently studying to become a sommelier. In her free time, she enjoys volunteering for The Make A Wish Foundation and hiking.
