After graduating from the Culinary Institute of America in New York, Chad moved to Los Angeles, where he started his career as a Hollywood restaurant chef. He worked for several elite West Hollywood restaurants: as Sous Chef under Michael Roberts at Le Bel Age Hotel and as Chef at Café La Boheme.
Before joining The Hess Collection in 2001, he worked at renowned Napa Valley restaurants Brix and Auberge du Soleil with Chef Andy Sutton.
At The Hess Collection, Chad utilizes an organic garden outside the kitchen to create fresh seasonal recipes to pair with Hess Collection wines. He also created the special Tour of the Palate program for visitors. This gives guests the opportunity to taste three current release wines, expertly paired with his dishes.