Spencer Wolff, formerly of Charlie Palmer’s Harvest Inn, has joined Calistoga’s Sterling Vineyards as Executive Chef, overseeing the winery’s consumer wine and food experiences, as well as providing hospitality for trade guests.
Chef Wolff, who also served as the Special Events Executive Chef at The Culinary Institute of America at Greystone in St. Helena, is a Certified Sommelier from the Court of Master Sommeliers and has earned Level III certification from the Wine & Spirits Education Trust. He is a graduate of Southern Illinois University and the Hospitality Institute of Chicago. While in Chicago he apprenticed at Charlie Trotters and also served as an apprentice at Chateau Brindos, a Michelin starred restaurant in Anglet, France.
At Sterling Vineyards, he will lead the culinary team in providing a range of special wine and food pairing experiences offered in seated tastings with a wine educator, as well as unique wine and food pairing offerings on the winery’s terraces overlooking Napa Valley. The culinary program also provides hospitality for trade guests who visit to learn more about Sterling’s history and current wine offerings.
While serving as Executive Chef at Antrim 1844 Country House in Taneytown, MD, he worked with the property’s 19,000 bottle wine cellar in creating a memorable farm to fork and grape to glass wine events. He also led culinary teams at the Hyatt Regency in Schaumburg, IL and at the Hamilton Crowne Plaza in Washington DC. At Le Cordon Bleu in Dallas, he was a chef instructor.
“My philosophy is to emphasize seasonality, local sourcing, a bit of whimsy with a focus on flavors,” said Chef Wolff. “Sterling Vineyards allows me to explore wine and food from this perspective, and I’m looking forward to the challenges and rewards.”
