Executive Chef Shane Hammett
Born and raised in Sacramento and a graduate of the Le Cordon Bleu Culinary Program at the California Culinary Academy in San Francisco, Shane Hammett is at home cooking in Northern California.
After completing his externship at the Napa Valley Grille in Yountville, Hammett was offered a permanent position with the restaurant. There he honed his skills and was soon promoted. At the age of 21, Hammett became the youngest Sous Chef in the Grille's history.
Hammett also held the position of Sous Chef at the Blackhawk Grille in Danville and worked at the Michelin-starred Etoîle Restaurant, located at the famed Domain Chandon Winery in Yountville. In 2008, working with Food and Wine Magazine's "Best New Chef", Sean O'Brien, Hammett helped to open Zinnia in San Francisco.
Chef Hammett's cooking is inspired by the change of seasons and the use of local products. He sets out each day to find the best and freshest ingredients possible, frequenting Grgich Hills Estate's organic garden and nearby farmers' markets. Using modern preparation techniques and in keeping with his youthful energy, Hammett has fun in the kitchen, creating innovative and playful California cuisine.