SCOTT OSTRANDER, EXECUTIVE CHEF

Born and raised in Sacramento, Scott Ostrander landed his first restaurant job at 18, making pizzas at a cafe. Over the years, he gained experience at Sacramento restaurants ranging from casual to fine dining, working his way through the line to sous chef and eventually to Executive Chef. He also welcomed the opportunity to build relationships with the farmers and purveyors in the region, many that he still works with today.

In 2012, Chef Ostrander landed a job in Chicago at the world renowned Alinea, a 3-star Michelin restaurant and a leader in molecular gastronomy. While he gained valuable knowledge from the experience, he missed the West Coast, and returned to work as the Chef de Partie at Lucy, located in the Hotel Bardessono in Yountville. His work involved gardening, harvesting and learning classic French cuisine under the tutelage of chef Victor Scargle. 

Chef Scott calls his move to work for Park Winters, a “chef’s dream.” Here, he is able to impart his hyper-local farm-to-fork philosophy. “To me, farm-to-fork is really about utilizing farms and everything they have to offer. If it is tomatoes, that’s fine, but if its tomatoes, apricots, basil, spinach… even better. There is a comfort in knowing that the food you are eating came from just one place. Hopefully not too far away.”

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PAUL DiPIERRO, CHEF DE CUISINE

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Paul DiPierro first developed his culinary spark at a young age, routinely cooking meals with his Italian grandmother. The holiday dinners at his grandmother's house inspired him, revealing the unique ability that food had to bring people together. After attending college in Santa Barbara, where he opened a very successful sandwich shop with friends on campus, Paul decided to attend Culinary Institute of America in St. Helena.

While developing a strong base for his culinary knowledge, Paul decided to stage around the Napa area at various high profile kitchens to further bolster his culinary talents. He also interned at a restaurant in Maui, where he developed a love and respect for ingredients from both the land and the sea. After completion of culinary school Paul jumped head first into his career working in the kitchen at The Restaurant at Meadowood in St. Helena. After some time, Paul decided to go back to his roots and moved to his home in Sacramento and accepted a position as Chef de Partie at The Kitchen Restaurant. 

Now at Park Winters, using fresh and local ingredients has awakened the love he first fostered in Maui, “It is important to use local products whenever possible - you should support those vendors and suppliers because you are supporting the entire system."