Any travel writer, foodie or wine enthusiast knows about Napa Valley both for their stunning wines, amazing luxury hotels and delicious food. One of my favorite hotels in Napa Valley is the Solage, an Auberge Resort. Read more about my incredible stay at the Solage Resort here and learn more about their divine restaurant, SolBar Restaurant here.

Any travel writer, foodie or wine enthusiast knows about Napa Valley both for their stunning wines, amazing luxury hotels and delicious food. One of my favorite hotels in Napa Valley is the Solage, an Auberge Resort. Read more about my incredible stay at the Solage Resort here and learn more about their divine restaurant, SolBar Restaurant here.

Over the years I’ve gotten to know the SolBar team specifically their Chef Gustavo Rios, so I thought it would be fun to share an interview about Chef Gustavo Rios with you. Read more about Chef Gustavo below and be sure to plan a visit to SolBar soon…..

What was your first memory of cooking and what did you cook?

Food has always been in my life. I didn’t want to clean for my chores, so I helped my mom cook instead. The first thing I remember cooking was a flan. My mom wasn’t home and I burned the caramel so badly that I threw her little pot away so she wouldn’t find out. I also remember calling her and asking her how to turn the oven on. I was 8.

What is a knife you cannot live without?

Pairing knife

What is one ingredient you can not cook without?

Sea Salt

What is your formal cooking experience/ training?

I got my first job in a kitchen when I was 15 as a dishwasher. I have worked every position in a kitchen since them and am lucky to have learned from all of the Chefs in my past and have had them be my teachers.

What was one of the biggest mistakes you made your first year out of school?

That’s a plus about not going to culinary school, no big mistakes first year!

When did you know you wanted to become a chef?

While attending my vocational high school in Virginia, I took a food science class. I learned so much, and it gave me the opportunity to do what I love.

What was your first role as a chef?

Evangeline, in Calistoga.

Share more about your background at The Solage’s SolBar Restaurant? When did you start? What most recently brought you back?

I was part of the opening team in 2007. I had the opportunity to work in every position except for the executive chef position. I then had the opportunity to open a restaurant in downtown Calistoga called Evangeline. After 3 & 1/2 years there, I had the opportunity to come “home” and become the executive chef at Solage. This place is special – not only did I meet my wife here and proposed to her here, but the Solage Resort gave me opportunities that one can only dream of. I came back to Solage in November of 2018. It was a very hard decision to leave my previous project, but it a great step in my career.

How would you describe the menu/cuisine at The SolBar Restaurant?

California cuisine, a bit of Mexican influence ( my background) with a bit of classic French techniques. I am very produce and seasonal driven.

“ the freshest ingredients, the appropriate technique, and the perfect seasoning”

During my recent media visit in early 2019 I toured the local garden on-site at the Solage Resort (an Auberge Resort). How do these seasonal gardens inspire and impact the menu?

Our menu is driven by the seasons. Unfortunately with the volume that Solbar does, we would need x10 more space to provide a nice variety of produce for our menu. Items that do come straight from the garden are our herbs such as basil, cilantro, some edible flowers and amazing sweet 100’s and Sungold tomatoes are the best around and take part in some of our dishes here at Solbar.

Who has been the most influential mentor/chef in your career?

Brandon Sharp, the original Solbar chef. Describing him as an amazing chef and a human being would be an understatement.

What is your favorite after-work drink?

a cold modelo especial or a victoria in the glass bottle with a hot shower!

What is your favorite local spot?

I love to eat all kinds of food, but I especially love to eat Japanese food. it’s not so local but it’s closer than San Francisco, Hana Japanese Restaurant, in Rohnert park.

Tell us something that would surprise people about you?

I don’t like to be the center of attention. I am very outgoing, loud and have a big personality but I really prefer to stay behind the scenes. My wife has worked so hard on helping me get comfortable with being in the “spotlight”. She’s my biggest supporter.