Steven Tevere

Executive Chef, The Carneros Inn

In his role as Executive Chef for The Carneros Inn, a luxury PlumpJack resort, Steven Tevere feels privileged to be able to work with local wine and food purveyors at Napa Valley’s acclaimed resort. Tevere oversees the entire culinary program for The Carneros Inn, including the Hilltop Dining Room; the sophisticated wine country restaurant FARM; local favorite The Boon Fly Café; special events; the culinary garden; and all catering and room service for the resort. One of his chief responsibilities is managing both restaurants’ seasonally-changing menus -- created primarily from the Carneros region’s bountiful array of top- quality produce, cattle ranches, and award-winning cheese producers.

Tevere brings a unique perspective to the job, with experience in both hotels and stand-alone restaurants. Prior to his arrival at The Carneros Inn, Tevere spent 2 years in South Carolina at Daufuskie Island Resort and Spa, where he managed all food and beverage operations for the property. A graduate of The California Culinary Academy in San Francisco, Tevere has held posts with Roland Passot of the critically acclaimed La Folie in San Francisco and Left Bank Restaurant in Larkspur, California, The Lodge at Pebble Beach, and with James Beard Award-winning and Michelin Star Chef Nancy Oakes of Boulevard. At Boulevard, Tevere was quickly promoted to sous chef and worked directly with Oakes, learning her food philosophy first-hand and conferring with her on menu development. After five years with Oakes, he was offered the position of chef de cuisine at The Restaurant at Meadowood, a Relais & Cheatux property in Saint Helena, California. It was there that Tevere fully embraced drawing upon local and sustainable products -- as well as produce from his own garden -- to inspire his “farm to table” menus.

Tevere is involved with The Monterey Bay Aquariums Seafood Watch and participated in the inaugural Masters in Food and Wine at Pebble Beach.