Executive Chef Trevor Eliason is the creative genius behind the unforgettable culinary offerings at St. Francis Winery. After graduating at the top of his class at Western Culinary Institute in Portland, Oregon, Eliason took an externship at The French Laundry, where he spent the first two years of his impressive career. In conjunction to that, he was the Pastry Chef for Bouchon Bistro.
Chef Eliason brings an extensive wine and food pairing background and over 15 years’ of fine dining experience. Early in his career, he worked at the dynamic Va de Vi Bistro & Bar Restaurant (Walnut Creek, CA), as well as building successful culinary programs as the Culinary Director at Nickel & Nickel (Oakville, CA) and Far Niente Winery (Oakville, CA). Eliason also spent time creating custom wine paired dinners for winery clients, including Kuleto Estate, Chappellet Winery and Francis Ford Coppola. Most recently, he was the Head Chef for Press Restaurant (St. Helena, CA), a high-end steak house with one of the largest Napa wine cellars in the United States.
Eliason describes his culinary style as seasonal Northern Californian cuisine. Being located in Northern California, we are blessed to be able to grow, raise or catch anything we need from fresh fish to local dairy and produce. His passion for wine and food goes hand-in-hand. His approach to creating a pairing always starts with tasting the wine. Then, he tours the garden for inspiration and everything else falls into place.
In addition to creating dishes for the Winery’s celebrated Wine & Food Pairing, Chef Eliason oversees all Winery events and culinary programs, including daily Wine and Cheese pairings, Private Estate Dinners, and our immensely popular seasonal dinners. He also oversees the Winery’s 2-acre organic vegetable and herb garden, which supports all of the Winery’s culinary experiences.
"Becoming part of St. Francis Winery is a big responsibility and a huge thrill for me.”
- Executive Chef Trevor Eliason