SOLAGE EXECUTIVE CHEF / DIRECTOR OF FOOD & BEVERAGE, BRANDON SHARP
Solage Executive Chef Brandon Sharp and his culinary team update the Solbar menus daily based on the availability of the freshest, ripest and most exciting ingredients they can procure. Currently, they are planting and harvesting vegetables, fruits and herbs from an extensive culinary garden located just outside the Solbar kitchen.
Sharp joined Solage Calistoga after honing his craft at some of the most recognized restaurants in Northern California and the country. Most recently he was Sous Chef at the five-star Gary Danko restaurant in San Francisco. Prior to that, he was Chef de Cuisine at Restaurant August, a New Orleans culinary institution. He earlier worked as Chef de Partie alongside Thomas Keller at the world-renowned French Laundry in Napa Valley.
Sharp received his education from the Culinary Institute of America in Hyde Park, N.Y. He also earned his Bachelor of Arts from the University of North Carolina at Chapel Hill.
