In his role as Executive Chef for The Carneros Inn, Steven Tevere feels privileged to be able to work with local wine and food purveyors at Napa Valley’s acclaimed resort. Tevere oversees the entire culinary program for The Carneros Inn, including the Hilltop Dining Room; the sophisticated wine country restaurant FARM; local favorite The Boon Fly Café; special events; the culinary garden; and all catering and room service for the resort. One of his chief responsibilities is managing the seasonally-changing menus.
Tevere brings a unique perspective to the job, with experience in both hotels and stand-alone restaurants. Prior to his arrival at The Carneros Inn, Tevere spent 2 years in South Carolina at Daufuskie Island Resort, where he managed all food and beverage operations for the property. A graduate of The California Culinary Academy in San Francisco, Tevere has held posts with Roland Passot at La Folie in San Francisco and Left Bank Restaurant in Larkspur, California, The Lodge at Pebble Beach, and with James Beard Award-winning and Michelin Star Chef Nancy Oakes of Boulevard. After five years with Oakes, he was offered the position of chef de cuisine at The Restaurant at Meadowood, a Relais & Cheatux property in Saint Helena, California. It was there that Tevere fully embraced drawing upon local and sustainable products — as well as produce from his own garden — to inspire his “farm to table” menus.