The Twelve Days of Christmas 2018
Join Chef Christopher Kostow, Director Nathaniel Dorn and The Restaurant at Meadowood team this December for the tenth season of The Twelve Days of Christmas®. Our twelve-day charitable celebration invites influential chefs from around the world to cook in collaboration with Chef Kostow, utilizing the products and inspiration of the Napa Valley.
Over the last ten years we have welcomed over 100 guest chefs into our kitchen and thousands of community members, friends, and family into our dining room to celebrate the holiday season. As this annual event has evolved over the years, our commitment to our community has remained a constant.
This year’s celebration will benefit Saint Helena Preschool for All, Inc., a local non-profit organization providing scholarships to young children. The Restaurant at Meadowood will donate $2,000 in honor of each participating guest chef, plus 10 percent of every dinner ticket sold. In the spirit of giving, guests are encouraged to bring unwrapped toys to the event which will then be distributed to the Saint Helena Preschool for All, Inc. and to Fire Departments throughout the Napa Valley just in time for Christmas morning.
JOSE ENRIQUE - Jose Enrique, San Juan, Puerto Rico
Born in Puerto Rico, Jose Enrique graduated from the Culinary Institute of America, Hyde Park in 1998. In 2007, he returned home to Santurce to open his restaurant Jose Enrique with a menu surrounding fresh produce and local ingredients, putting them on the list of "105 Best New Restaurants" by Conde Nast Traveler. In 2013, Chef Enrique was featured in Food & Wine's 25th Anniversary edition of "Best New Chefs". This marked the first time in history a Puerto Rican held a position among the ten “Best New Chefs” across the United States. Chef Enrique continued to make history as a Puerto Rican chef after receiving nominations for James Beard Awards from 2015 to 2018.
DAVE PYNT - Burnt Ends, Singapore
Dave Pynt is the chef-patron of Burnt Ends, a modern Australian barbecue restaurant located in Singapore. Born in Perth, Chef Pynt studied commercial cooking at the TAFE West Coast Institute of Training before traveling the world to learn from some of the best chefs. Collaboration remains one of Chef Pynt’s key tenets, participating in major food events and festivals including Gastronomika, the Melbourne Food and Wine Festival, Taste of Hong Kong, Tasting Australia, Meatopia, Postrivoro, and many more.
JESSICA LARGEY - SIMONE, Los Angeles
Jessica Largey is the chef and owner of SIMONE, a new restaurant in the Arts District of Downtown Los Angeles. Chef Largey began her culinary career at Providence in 2005 before joining the team at Manresa in 2009, where she rose through the stations to Chef de Cuisine. During her tenure she was named a Zagat “30 Under 30”, StarChefs “Rising Star Chefs,” and Eater’s “Young Guns” in 2013. In 2014 she was named a San Francisco Chronicle “Rising Star Chef" and in 2015 was awarded the James Beard "Rising Star Chef of the Year."
JAMES LOWE - Lyle's, London, England
James Lowe is the owner and chef at Lyle’s in London, England, providing diners with authentic British food using local ingredients. Chef Lowe draws inspiration from a network of farmers and fishermen that he has garnered relationships with for over a decade. Lyle’s first earned a Michelin-star in 2015, just 18 months after opening, and Chef Lowe was voted “Best Chef” at the GQ Magazine Food & Drink Awards in 2016. Recently, Lyle’s in 2018 was named No.38 by The World’s 50 Best Restaurants and placed 7th at the National Restaurant Awards.
KAMILLA SEIDLER - Gustu (formerly), La Paz, Bolivia
Kamilla Seidler is the co-owner and former head chef of Gustu and co-founder of Manq'a in La Paz, Bolivia. Chef Seidler was awarded "Latin America's Best Female Chef" in 2016 and has been welcome as a speaker for the United Nations nicknamed “Dane of the Andes” by the culinary world in Bolivia. Currently, Chef Seidler is working on equality and equity in Nordic gastronomy to make the Nordic countries a role model for inclusion through Freja Symposium along with the Food Organization of Denmark. Chef Seidler also works in co-developing as well as implementing nutrition and cooking classes in Somaliland as part of the team from FairFishing.
BYUNG-JIN KIM - Gaon, Seoul, Korea
Born and raised in Korea, Byung-Jin Kim is from a small city in the Gangwon Province in north-east Korea. Chef Kim became involved in the opening of Gaon in 2003 and has since contributed numerous recipes to other restaurants. Chef Kim has participated in culinary events across the globe, including dinners in Sao Paulo and the Napa Valley. Focused on sourcing and utilizing sustainable ingredients, Chef Kim has opened a total of 13 restaurants including Michelin-starred Bicena in Seoul. Chef Kim's current endeavor, Gaon, received the highest Michelin rating of three-stars in 2017.
WOJCIECH MODEST AMARO - Atelier Amaro, Warsaw, Poland
Wojciech Modest Amaro is the chef and owner of Atelier Amaro, a culinary workshop which opened in 2011. Chef Amaro's cuisine is based on the calendar of nature - his own philosophy related to seasonality divided into 52 weeks. This approach earned him a Michelin-star in Poland within 15 months after opening. He worked and practiced in some of the finest restaurants in the world, including El Bulli. Recipient of several international awards; Chef de L’Avenir in 2007 and Diplome d’Honneur de l'Art de la Cuisine in 2016. Author of two best-selling cookbooks: "Polish Cuisine of XXI Century" and "Nature of Polish Cuisine." Head Judge in the most popular culinary TV Show "Top Chef."
Born and raised in Ireland, Trevor Moran worked his way through several restaurants in Dublin before joining the Noma culinary team in 2009. Trevor Moran made his United States culinary debut in 2014 as the executive chef of Strategic Hospitality’s award-winning restaurant, The Catbird Seat. Chef Moran brought an affinity for fresh, seasonal produce and a simplistic, yet highly refined cooking style. Chef Moran left The Catbird Seat in 2015 but his love for Nashville remains. He rejoined the Strategic Hospitality team in 2016 where he continues to work with the restaurants and events.
Justin Cogley joined Aubergine restaurant in January 2011. Prior to his career as a chef, Cogley was a professional international figure skater performing with “Disney on Ice.” Traveling and touring with the show exposed Chef Cogley to new flavors and cuisines, as well as a myriad of food markets and techniques. Chef Cogley left ice skating and expanded his culinary skillset by working at Charlie Trotter’s critically acclaimed restaurant for four years, claiming the position of Chef de Cuisine for the last two. In early 2015, he was nominated for three James Beard Foundation awards including "Best Chef: West." In 2013, Cogley was awarded “Best New Chef” by Food & Wine.
MICHAEL TUSK - Quince, San Francisco
Michael Tusk is the chef and owner of two of San Francisco’s critically acclaimed restaurants, Quince and Cotogna. His approach to Italian and French regional cuisine is refined and modern, taking inspiration from the seasonal bounty of Northern California. In fall 2018, Chef Tusk will open up a third destination: Verjus, a wine bar inspired by the Parisian cave à manger. The James Beard Foundation has named Chef Tusk “Best Chef: Pacific” in 2011. Under his helm, Quince has been awarded three stars from the Michelin Guide.
ANA ROS - Hisa Franko, Kobarid, Slovenia
Ana Ros is the co-owner and chef at Hisa Franko in Slovenia. Chef Ros and her life partner Valter Kramar opened the restaurant in 2000 after inheriting the house from family, and continue to live on the property with their two children. While there has yet to be a Michelin Guide created for Slovenia, Chef Ros has been awarded with praise as the "World's Best Female Chef" in 2017 and Hisa Franko was awarded No.48 by The World's 50 Best Restaurants in 2018.
SOTA ATSUMI - MAISON (opening 2019), Paris, France
Born and raised in Tokyo, Japan, Sota Atsumi brought his culinary talents to Paris roughly twelve years ago, in 2006. Chef Atsumi worked with world-renowned chef Joel Robuchon to open the acclaimed Clown Bar in 2014. He quickly drew attention for his culinary style, a blend of traditional French techniques and Japanese simplicity. Chef Atsumi has recently left the team at Clown Bar and has been working on a new restaurant "MAISON," that will be located in the 11th arrondissement in Paris and opening in 2019.
CHRISTOPHER KOSTOW - The Restaurant at Meadowood, Saint Helena
Christopher Kostow is the three Michelin-starred Chef of The Restaurant at Meadowood and Chef/Owner of The Charter Oak, both in Napa Valley. Chef Kostow's cooking focuses on seasonality and harvesting daily from the nearby Farm that he and his team operate. The third youngest chef ever to receive three Michelin stars, Kostow's debut book, “A New Napa Cuisine,” an homage to local artisans and producers, was awarded “Book of the Year” by the International Association of Culinary Professionals (IACP).
The Restaurant at Meadowood also wishes to thank United for flying our guests chefs to the Napa Valley in support of our holiday tradition.