Brian Whitmer

With the fresh look of the Napa Valley Marriott comes the fresh inspiration of Executive Chef Brian Whitmer with a remarkable culinary background that spans across the country, from New York City to Carmel, CA.  Brian utilizes local and seasonal ingredients to create simple, delicious dishes that blend his barbecue-charged background with his highly celebrated gourmet restaurant experiences.

He began his career at Kansas City’s famed American Restaurant under Chef Bradley Ogden before moving northeast to New York’s Tavern on the Green, The Polo Club, where he worked with culinary genius Daniel Boulud, as well as Montrachet where he earned the restaurant a three star rating from the New York Times.

After his many achievements in New York, Brian exploded onto the Bay Area food scene in 1989, where he re-connected with Chef Bradley Ogden to open San Francisco’s Campton Place Hotel. Brian then went on to spend six years as Executive Chef at the Highland Inn in Carmel, CA where he ran culinary operations for the prestigious Masters of Food & Wine. Brian then departed for Montrio in Monterey, which resulted in a nod for “Best Restaurant of the Year” by Esquire food aficionado John Mariani.

VINeleven is pleased to have Chef Brian Whitmer at the culinary helm where he is creating a unique evolving menu that captures his vast culinary experience incorporating elements from each kitchen while utilizing fresh local ingredients. It is truly a new take on American Cuisine.

Visit VINeleven: Website | Facebook | Twitter