Kenny Spost

Executive Chef

Chef Kenny Spost began his culinary career at the age of 13 as a dishwasher at Cutillo’s, a small, family-owned eatery in New York. While at Cutillo’s, Spost quickly took on more responsibility and gained valuable industry knowledge — from scraping and sustainability to how to create the perfect appetizer. Before long, he was filling in as an impromptu sous chef.

Spost quickly fell in love with the kitchen and decided to pursue his passion formally at the Culinary Institute of America. Upon graduation, Spost ventured to Miami where he served as sous chef of The Blue Door before moving to Bianca via The Light Group at the Delano Hotel in Miami Beach.

Four years ago, Spost became the Sous Chef at Napa Valley Grille. After spending sometime at sister restaurants Cafe del Rey in Marina Del Rey and Blackhawk Grille in Danville, Spost ultimately returned to Napa Valley Grille as executive chef. In his role, he oversees all culinary operations and leads the culinary team to serve sustainable, California cuisine that evokes the charm of West Coast wine country.

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