New York native Richard Reddington has made an indelible mark on the West Coast culinary scene. His first restaurant, Redd in Yountville, Calif., opened to critical acclaim in 2005. Reddington also has been honored with multiple nominations for the James Beard Award for Best Chef in the Pacific Region. His most recent venture Redd Wood is a casual wine country pizzeria located on the north end of Yountville.
Reddington began his career working for Roland Passot at San Francisco’s renowned La Folie in 1990, later moving to Postrio before heading east to David Burke’s Park Avenue Café in New York. A stint at Rubicon in San Francisco was followed by a French sojourn at the Michelin three-star L’Arpège and Le Moulin de Mougins with Roger Vergé, a prelude to working with Daniel Boulud at Restaurant Daniel in New York.
Returning to California, he helped open Spago Beverly Hills as sous chef, before taking the reins as chef de cuisine at Jardinière in San Francisco, followed by Chapeau, where he was named ‘Rising Star’ by San Francisco Chronicle’s Michael Bauer in 1998. In 2000, he was drawn north to Napa Valley and began a four-year tenure as executive chef at the landmark Auberge du Soleil. There, he captured attention when he was voted ‘Best Rising Chef’ by San Francisco Magazine in 2003. After leaving Auberge in 2004, he took the reins at Masa’s in San Francisco, before launching his eponymous restaurants.