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EXECUTIVE CHEF
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Jeff Mosher |
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Home
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While completing his bachelor's degree at Oberlin College, Mosher's interest in cooking was piqued while working at a local pizzeria. During his junior year, Mosher spent a semester in Strasbourg, France further developing his culinary interests.
After graduation, Mosher moved to San Francisco, where he began working as a line cook and moved up the ranks working at local restaurants throughout the city, mastering a variety of different cuisines. In 2000, Mosher paired with Laurent Manrique and Daniel Humm at Campton Place, cooking four star contemporary French cuisine.
Impressed by the philosophy behind COPIA's Edible Gardens in Napa Valley, Mosher joined Julia's Kitchen in 2004 as Sous Chef where he ran daily operations from butchery and sauce production to menu writing. Mosher was promoted to executive chef in 2006 and finds that changing raw ingredients into culinary artwork invigorates his love of cooking.
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500 First Street Napa, CA 94559 
