John Adamson, Private Chef

Private Chef John Adamson, Napa Valley

A graduate of the prestigious Culinary Institute of America, in Hyde Park, New York, it was the pursuit of a bounty of seasonal ingredients, world-class wines and the joy that the two together bring when entertaining friends and family, that led me to the Napa Valley. Having resided here for the past fifteen years, I have been afforded the privilege of developing a style of cooking that complements the world-class wines being produced in the Napa Valley today. In that time, I have honed my skills in some of Napa Valley’s finest restaurants, including St. Helena’s venerable Tra Vigne, and The Culinary Institute of America at Greystone. I have also had the privilege of working with many of Napa Valley’s premiere wineries including Caymus Vineyards, Rombauer Vineyards, Colgin Cellars, Dominus Estate, as well as boutique wineries such as Amici Cellars, Shypoke and Lava Vine.

Over the past eight years, I have focused solely on working with private and winery clients in order to provide ultra-exclusive culinary events. As a private chef, I am able to offer extremely personalized service, with culinary results that speak to Napa Valley’s excellence. Menus are seasonally driven by the belief that the fruit of the vine, and the wine that comes from that fruit, is best paired with the myriad of local ingredients that are available here in the Napa Valley. Close relationships with local farmers ensure not only the freshest of ingredients, but also a culinary experience that celebrates Northern California’s diversity. Personally preparing and executing your event affords you and your guests an exclusive experience, while dining in the comfort of your residence or vacation estate.