Brandon Sharp

Solage Executive Chef

With an ardor for utilizing the freshest, ripest and most exciting ingredients available – including vegetables and herbs grown in the garden outside the Solbar kitchen – Executive Chef Brandon Sharp and his team update the Solbar menus daily.

Meet the Chef

Brandon Sharp joined Solage Calistoga after honing his craft at some of the most recognized restaurants in the country. Most recently, he was Sous Chef at the five-star Gary Danko in San Francisco. Prior to that, he was Chef de Cuisine at Restaurant August, a New Orleans culinary institution, and Chef de Partie alongside Thomas Keller at the world-renowned French Laundry in Napa Valley.

solbar talent

Solbar Talent

Get to know the Solbar team, including Chef de Cuisine Ryder Zetts and Sommelier Bradley Wasserman.

Ryder Zetts

- Chef de Cuisine

Chef de Cuisine Ryder Zetts has been with Solbar since the restaurant opening and is responsible for all kitchen operations. He previously worked as Sous Chef alongside Executive Chef Brandon Sharp, and his talents have contributed to Solbar’s wildly popular dichotomous menu contrasting color-coded healthful entrees with more indulgent selections.

A graduate of the Culinary Institute of America, Zetts has also been a Sous Chef and Chef de Partie at renowned restaurants in Colorado, Virginia, and Northern California.

Bradley Wasserman

- Sommelier

Working closely with Chef Sharp, Sommelier Bradley Wasserman continually evolves the Solbar wine list with playfuldescriptions one-of-a-kind wine flights and perfect pairings to complement Chef Sharp’s dishes. Offering a fresh perspective, Wasserman sources under-the-radar finds that represent the best of Northern California and beyond.

Wasserman previously served as Assistant Food and Beverage Manager at the Michelin-starred The Restaurant at Auberge du Soleil.

Michael Pazdon

- Lead Bartender

Michael Pazdon, Solbar’s expert mixologist, continuously evolves the resorts’ inventive cocktail program, which is recognized as one of the most distinctive in the region. Sourcing ingredients locally and organically, he blends fresh fruits, aromatic herbs and spices, and flavorful house-made syrups to deliver an array of signature and seasonal offerings.

Pazdon developed his passion for cocktails working at standout establishments in New York City. He recently received the Golden Barspoon Award and was named “Bartender of the Year.”