Rick Edge has been appointed as Executive Chef of Bardessono Hotel & Spa and Hotel Yountville Resort & Spa. Known for his exceptional culinary skills and deep understanding of seasonal California cuisine, Chef Edge will oversee delivering a refreshed, refined experience within all outlets and banquets at the hotels, notably Lucy Restaurant & Bar at Bardessono and Heritage Oak at Hotel Yountville – both appreciated restaurants in the heart of Napa Valley.
Edge is a decorated Executive Chef with significant, 30-year experience at exemplary hotels and restaurants in major west coast markets, Boston and New York City. Chef Edge’s dedication to the highest quality ingredients, his mastery of flavor and cooking techniques balanced with his personality creates an exciting, consistent new culinary experience, charming the most discerning of Napa Valley’s palates. The gifted chef began his career with Pacific’s Edge restaurant at Hyatt Carmel Highlands, later joining the PlumpJack Group, where he oversaw multiple restaurants over the years, before leading teams in coveted culinary locations like Indian Springs Calistoga, Napa Valley Country Club and RH Yountville Restaurant. Some of his most memorable achievements include cooking for Julia Childs and being member of the planning committee and participant in Masters of Food & Wine event.
“Rick’s dedication to creating extraordinary culinary experiences align perfectly with our hotels’ values of excellence, sustainability, and authenticity,” says Vice President and General Manager Bardessono and Hotel Yountville, Alain Negueloua. “His innovative approach to cuisine will no doubt elevate our culinary offerings, and we look forward to introducing our guests and local visitors to him and his dishes.”
Chef Edge is well-regarded for his commitment to sourcing the best local, regional and seasonal ingredients. His creations are rooted in his respect for ingredients, craftsmanship, and the rich culinary history of California, allowing a blend of tradition and innovation which perfectly complement his commitment to creating a unique, high-quality dining experience. Chef Edge has plans for collaborative dinners with creative pairings following the roll-out of new menus throughout the two restaurants.
“I am thrilled to join the team at Bardessono and Hotel Yountville,” says Executive Chef Edge Bardessono and Hotel Yountville. “This is a unique opportunity to continue great work with local purveyors, farmers, and winemakers while delivering a truly immersive dining experience that our guests and visitors will savor and remember.”