Richard Reddington’s passion for food and wine was sparked by his travels throughoutEuropeas a young adult and fueled by his experiences working in some of the world’s best kitchens. As Executive Chef at Redd, he offers a contemporary interpretation of Wine Country cuisine, one that references his own classic French training and incorporates a variety of ethnic influences.
He 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 City. A stint at Rubicon in San Francisco was followed by a French sojourn at the Michelin three-star Arpege 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 joining Chapeau in San Francisco, where he was named “Rising Star” by The San Francisco Chronicle’s Michael Bauer. He spent the next 18 months as Chef de Cuisine at Jardiniere. In 2000, he was drawn North to Napa Valley and began a four-year tenure as Executive Chef at the landmark Auberge du Soleil. He was voted “Best Rising Chef” by San Francisco magazine in 2003. After leaving the Auberge in 2004, he took the reins at Masa’s in San Francisco, before taking the leap to launch his eponymous restaurant. March of 2011 brought a James Beard Award nomination for Best Chef Pacific.
Opened in November, 2005, Redd offers food and wine lovers a new reason to visit Yountville’s gourmet “Restaurant Row.” The 90-seat restaurant features a bar and indoor and outdoor dining in a relaxed contemporary setting designed byNew Yorkarchitects Asfour Guzy.
Visit REDD: Website