Kelly McCown
Chef Kelly McCown is Executive Chef for Rubicon Estate in Rutherford, California. Named one of Bon Appetit magazine’s rising star chefs, McCown’s style has been characterized as elegant Napa Valley Cuisine. A graduate of the California Culinary Academy, McCown honed his craft in some of San Francisco’s finest kitchens, including La Folie, Fleur de Lys, Hayes Street Grill and Lascaux. In Seattle he joined Chef Scott Carsberg as his sous chef, opening the trend setting and award winning restaurant Lampreia. In the years that followed, McCown continued with some of the Pacific Northwest’s foremost restaurants, including The Painted Table, Theoz, Pampas Club and the James Beard Foundation’s celebrated Flying Fish, where McCown presided as Chef de Cuisine. Upon his return to the Napa Valley, McCown served as sous chef at Wine Spectator’s Greystone Restaurant, and with Todd Humphries and master restaurateur Pat Kuleto opened the renowned Michelin rated Napa Valley restaurant, Martini House in St. Helena. As Chef de Cuisine, McCown guided the culinary program to many accolades such as Vanity Fair Magazine’s award for top new restaurants in America and the San Francisco Chronicle’s top five restaurants for new American cuisine. In addition, while at his post at Martini House, he was named one of the top young chefs in California by Japanese GQ Magazine.
Recipes
Seared Sea Scallops with Mandarin Tangerine Coulis
Slow Roasted Pork Belly with Pineapple~Chile Glaze
