Chef's Blog

Solage Calistoga's Executive Chef Brandon Sharp shares his passion for cooking, life and all things Napa Valley.

“Solage Calistoga’s hotel restaurant Solbar isn’t just another hotel restaurant. From the culinary expertise of Executive Chef Brandon Sharp, the menu denotes Northern California’s finest and freshest produce with modern French techniques. That “non-intimidating” approach to classic California cuisine is probably what earned Solbar attention from Michelin Guide, though that recognition has hardly stopped the furor of creation (after all, it originated as a bistro with burgers and pizza). “The cooking has French technique and a French backbone to it, but the [entrees] aren’t classical French compositions so they aren’t screaming for Napa Valley Cabs and Chardonnay,” says Sharp. Wine goes hand in hand with any restaurant in the Napa Valley, but sommelier Bradley Wasserman doesn’t feel the need to be bound by local wineries. “It’s a fun juggling act,” says Wasserman about mixing local wineries with those from around the globe.”

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