Todd Humphries — CHEF & CO-FOUNDER

Todd Humphries has been a stellar presence on the national culinary scene for most of his celebrated 20-plus-year career, leading some of the country's most prominent restaurants and continually raising the standard of excellence.

In spring 2011, Humphries introduces his newest project, Kitchen Door, a one-of-a-kind social gathering place located in the Oxbow Public Market in downtown Napa's Oxbow District. Locals and Napa Valley's many visitors will have an opportunity to enjoy the widely acclaimed chef's quality cooking in a convenient venue and at an attractive price point. For Kitchen Door, Humphries has crafted an ingredient-driven menu of handmade multi-ethnic comfort food, created with local and seasonal products, selected to complement wine regions and meant for sharing. Cuisine from Humphries' kitchens at his previous Napa Valley restaurants will be offered to guests in a more accessible form at the much-anticipated eatery.

In 2001 Humphries opened Martini House, where he further enhanced his reputation with the adventurous and delicious use of wild, foraged ingredients in a daily changing menu that masterfully highlights the freshest ingredients available including locally sourced produce, meats and seafood, from specialty vendors and local purveyors to provide the finest quality ingredients for his dishes.

Prior to Martini House, Humphries served as executive chef of the Wine Spectator Greystone Restaurant.  He took full advantage of working in St. Helena, in the very heart of the Napa Valley wine country, meeting local and international winemakers and growers, and expanding his knowledge of wines and the art of pairing wines with food. These relationships and knowledge have proved invaluable to him at Martini House, where he finds great satisfaction in being "right at the source" of great wines and foods. He not only farms his own garden, but has also become an expert mushroom hunter, personally stocking the larder of Martini House with matsutakes, black trumpets, porcini and chanterelles.

Humphries began his culinary career in New York with an entry-level pantry job at the Peninsula Hotel under famed Swiss chef Gray Kunz, who quickly recognized his talent and dedication. Humphries remained Kunz's protégé and executive sous chef for five years, first at the Peninsula Hotel and then at the critically acclaimed Lespinasse.

Humphries moved to the West Coast in 1993 to take over the restaurant at San Francisco's Campton Place Hotel. His five years there were a triumph, setting a new standard for hotel dining and reaping the highest praise and awards from local and national critics. It was also during that period that he began to build personal relationships with a diverse network of small-production farmers and foragers.

Throughout his career, Humphries has earned prestigious critical acclaim, including a Michelin Star, an AAA Five Diamond Award, four-star reviews from major San Francisco Bay Area daily newspapers, inclusion in Saveur Magazine's "The Saveur 100" list (1999), and consistently laudatory Zagat ratings.

Todd Humphries is a graduate of the Culinary Institute of America in Hyde Park, New York.  He currently resides in Napa Valley with his wife, Amelia, and their sons, Desmond and Wyatt.