Perry Hoffman, Chef, étoile Restaurant

Born and raised in the Napa Valley, Perry Hoffman literally grew up in fine-dining kitchens. His grandparents, Sally and Don Schmitt, were the original owners of The French Laundry, the Yountville restaurant made famous by its present owner Thomas Keller. In the 1980s, Perry would help his grandmother in the kitchen making croutons, roasting bell peppers and chopping parsley. This early experience sparked Perry’s passion for cooking, which ultimately shaped his chosen career.

Perry started working as a pantry chef at a local neighborhood restaurant at age 15. And after stops at the Boonville Hotel in the Anderson Valley, the Fairmont Sonoma Mission Inn, the Mauna Lani in Hawaii and two years as sous chef under Robert Curry at Auberge du Soleil, Perry came to etoile in July, 2007. He leads the multidimensional team that involves winemakers, sommeliers and chefs working together to bring the food and wine experience to a world-class level. Perry enjoys creating wine-inspired food, drawing on etoile's extensive  gardens, located just steps from the kitchen door, and his daily interaction with the winemakers. This unique position helps him create fresh, seasonal dishes with the wines in mind. And he's located less than a mile from where he first started "working" in another Yountville kitchen over 20 years ago.