Siena is The Meritage Resort and Spa’s signature restaurant. Chef Mike Collins is a Northern California native who learned to cook by trial and error after his mother began traveling for work, and he now sees cooking as an art rather than a science. When working for the storied Windsor Court Hotel in New Orleans, he scrapped more than 2,000 exact recipes and opted instead to give his team an ingredients list and teach them to make each recipe to taste, not to specifications. Before moving to the Napa Valley, Chef Mike worked as an Executive Chef for the Park City Mountain Resort and other resorts throughout the United States in Springdale-Zion, Utah; Santa Barbara and Dana Point, California; Phoenix and Page, Arizona; Maui, Hawaii; White Sulphur Springs, West Virginia and St., John, US Virgin Islands. Chef Mike believes strongly in ensuring that every dish plated is full of flavor and taste. To ensure freshness and flavor he tries to source as many ingredients as possible locally.

Chef Mike is an avid fisherman and golfer. He is a graduate of the Chef Apprentice Program at the Greenbrier Hotel in West Virginia. Chef Mike has always been proud of the teams he has assembled, knowing that they are vital to the creation and execution of the artful menus he creates.

To learn more about Siena and review current menus go to:  http://www.themeritageresort.com/dining/siena-restaurant

To learn more about The Meritage Resort and Spa go to: http://www.themeritageresort.com/index.php

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