Del Dotto Vineyards
Chef Joshua Schwartz has been cooking some of the most luxurious and beautiful food in the Napa Valley at Del Dotto Vineyards since the opening of their Venetian Estate in 2007, which produces premium, cave-aged, estate-grown, Napa Valley wines. He leads the winery’s culinary program, creating menus for the year-round private dinners and events for six to 500 guests, as well as the food and wine pairings for the public including the house-crafted salumi and the Delicacies five-course pairing. Chef Joshua is continually inspired by the five-acre culinary garden on the property, and the locally-sourced meats and premium ingredients he selects year-round.
Prior to joining Del Dotto, Chef Joshua spent more than a decade working with Thomas Keller at French Laundry, Per Se and Bouchon, in a range of roles, including positions as sous chef, butcher and the opening Private Dining Executive Chef for Per Se. He cut his professional chops at Bouley, but began his culinary training at a young age at his grandfather’s French bistro on Long Island, and attending New England Culinary Institute. When he’s not in the kitchen, he’s with his family in Santa Rosa or angling for fish on the river. Follow him on Instagram at BeardedWarrior.