A world traveler and devotee of culture, cuisine and lifestyle, from his numerous escapades trekking and working in kitchens around the world, Bob Hurley decided to plant his roots back home. For over two decades, he has firmly established himself as a Chef in the California Wine Country, first as a chef at Domaine Chandon then as Executive Chef at the Napa Valley Grille.
Chef Hurley opened his own restaurant, Hurley’s, in Yountville California in the fall of 2002. His menu is focused on using regional and seasonal ingredients high in flavor and enhanced by his time spent working in the Mediterranean. This combination fits in very well with pairing meals with wine. Hurley’s is creative food done simply, yet flavor driven. Chef’s menu also always carries two or three wild game selections offering guests something a little less predictable. The menus are revised about three times each year to take advantage of seasonal changes, particularly with produce and seafood.
Bob has always had a strong belief that the use of regional, seasonal ingredients is important on many different levels. It promotes sustainability, showcases local producers and provides the finest dining experience to the customer. He says that the Napa Valley is particularly blessed with a wide range of such products, from produce and meats to fish and fruits, as well as artisanal breads, cheeses, oils and let’s not forget the wine. This philosophy is a guiding light behind the menu development at Hurley’s Restaurant.