Chef Richard Reddington
REDD

At the Winemaker Dinner, Chef Reddington will serve: Braised Shortrib, Confit Potato, Spinach Puree, Horseradish

As Executive Chef at Redd, Richard Reddington offers a contemporary interpretation of Wine Country cuisine,one that references his own classic French training and incorporates a variety of ethnic influences.  He began his career working for Roland Passot at La Folie in 1990, later moved to Postrio, Park Avenue Café in New York City, Rubicon, the Michelin three-star Arpege, Le Moulin de Mougins and Restaurant Daniel in New York.   Returning to California, he worked at Spago Beverly Hills and Chapeau in San Francisco, where he was named “Rising Star” by The San Francisco Chronicle’s Michael Bauer. After a stint at Jardiniere and Auberge du Soleil, he was voted “Best Rising Chef” by San Francisco magazine in 2003. Finally, he took the reins at Masa’s before taking the leap to launch his eponymous restaurant.  Opened in November, 2005, Redd offers food and wine lovers a new reason to visit Yountville’s gourmet “Restaurant Row.” The 90-seat restaurant features a bar and indoor and outdoor dining in a relaxed contemporary setting designed by New York architects Asfour Guzy.