ToutSuite Social Club

He may have honed his culinary skills in New York and Napa Valley, but Winery Chef Dominic Orsini credits his grandmother for steering him toward a life in food: “She married an Italian and spent her life proving that she could cook just as well as her Italian sisters-in-law.” A childhood spent eating homegrown strawberries and handmade gnocchi heavily influenced Dominic’s cooking philosophy. “A meal should be a snapshot of a moment in time,” he says. “It should reflect the weather, the time of day, what’s fresh at the market and the mood of the guests attending.”

At Silver Oak, Dominic focuses on creating menus and recipes that “let the wine shine.” Describing his style as “soulful” Italian with “big-city appeal,” he also draws from French and Spanish culinary traditions. Many of his ingredients – such as olives and herbs – come from our organic garden and winery grounds, and several he produces himself, including prosciutto, ricotta and mozzarella.

Excluding a two-year stint as sous chef at the legendary Waldorf-Astoria Hotel in New York, Dominic has spent his career almost exclusively in Wine Country. “Wine was such a big part of my culinary education,” he says. “And for a chef, Wine Country is the place to be.” After graduating from the American Culinary Institute, Dominic worked in a range of highly regarded Napa Valley kitchens, including Brannan’s Grill and Bar Vino in Calistoga. The Meritage Resort in Napa, where he was banquet chef de cuisine; and at the Roux Restaurant in St. Helena from 2002-2003, which was named one of the “Top 50 Restaurants 2002” by the San Francisco Chronicle.

Dominic lives in Napa with his pastry-chef wife, Penelope, and their two sons.