About Executive Chef Chad Hendrickson
Executive Chef Chad Hendrickson utilizes local organically and sustainably-grown products to create fresh seasonal recipes to pair with Hess Collection wines. Chad strives to individually pair the unique flavors and textures in each of our wines with complementary flavor combinations in the dishes he creates. 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.
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, working 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.