Executive Chef Aaron Meneghelli oversees the entire culinary program for Carneros Resort and Spa. Meneghelli’s focus is managing the seasonally changing menus to complement the region of the resort’s location for all the restaurants, including the sophisticated wine country restaurant FARM at Carneros; local favorite Boon Fly Café; the guest exclusive Hilltop Dining Room; the upscale prepared foods space, MARKET; the culinary garden and chicken coop; and all catering and cottage dining for the resort. Meneghelli also oversees the Carneros Supper Club series, a culinary dinner series that highlights seasonal ingredients and local winemakers, distillers, and artisans.
Meneghelli returned to Carneros Resort and Spa when it was known as The Carneros Inn with more than a decade of top-tier culinary experience in both resorts and standalone restaurants. “The ability to do what I love in my home town is something I do not take for granted. The food in the Bay Area is among the best food in the world. Our local purveyors along with our gardens allow us to be a part of the growth of Northern California’s cuisine, I am excited to see the growth within our culinary community.”
As a native of Napa Valley, Meneghelli brings an authentic, local perspective to his work. Meneghelli got his start in Napa at French restaurant Angéle, where he helped the restaurant earn a Michelin Bib Gourmand. Meneghelli has history with the resort as he was previously the Executive Sous Chef prior to his Executive Chef position at Calistoga Ranch.
Meneghelli is a graduate of the California Culinary Academy and has spent time learning from and cooking with elite chefs from both France and Italy including sharpening his skills in Paris at Chef Michel Rostang’s restaurant. In his free time, you can find Aaron at the local Farmer’s Market and enjoying the outdoors with his wife Shannon his daughter Madison who enjoys tea parties and superhero missions with her dad.