Culinary Experiences

From locally sourced ingredients to their interplay of aromas, textures, and flavors, our culinary pairings are crafted to enhance the wine and harmonize you with the living moment.

UPCOMING DATES

July 3 & August 7
Includes a sunset acoustic performance by Duo Sonics on the terrace before dinner.
September 4 & October 2
Includes a luxury Lewis Cellars Harvest-scented candle and a pre-dinner "Aromatic Prelude" sensory experience.
November 6 & December 4
Includes a live wine illustration by Vignette Du Vin, plus custom guest portraits drawn on-site – dress your best in sparkles and style.

Our Culinary PhilosophyWine Forward, Flavor First

At Lewis, our culinary philosophy mirrors our winemaking – rooted in tradition yet shaped by Napa Valley’s evolving spirit. Food isn’t just a pairing, but a refined, creative experience that honors heritage while embracing innovation.

Led by our MICHELIN-Starred executive chef Rachel Haggstrom and estate chef Christophe Gerard, our cuisine is crafted to elevate each wine — amplifying aromas, textures, and flavors to create a vibrant, multi-sensory journey.

Executive Chef

Rachel Haggstrom

Farm-to-table at her core, Chef Rachel has amassed an impressive slate of accolades including a MICHELIN Star and a MICHELIN Green Star for adhering to the highest ethical and environmental standards. Throughout her storied career, she’s trained under such culinary giants as Wolfgang Puck and Thomas Keller, to name a few.

Estate Chef

Christophe Gerard

Chef Christophe’s numerous accolades include glowing recognition from world-renowned restaurant critic Alain Gayot. Working in Napa Valley for more than 20 years has imparted a deep understanding of the region’s land and culinary conviviality in Christophe, elements unmistakably infused in his cuisine.