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.
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.
Get to know the Solbar team, including Chef de Cuisine Ryder Zetts and Sommelier Scott Turnbull.
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.
Scott Turnbull oversees the wine and spirits department at Solbar and serves as Sommelier and beverage manager. Turnbull will direct the cocktail program, featuring artisan cocktails crafted with fresh herbs and homemade syrups and tinctures, to compliment Chef Sharp’s dining menu. Before joining Solage Calistoga, Turnbull spent last four years as Sommelier and Restaurant Manager of Fountain Restaurant at the Four Seasons Hotel Philadelphia. His prior experience includes Sommelier positions at Philadelphia’s XIX Restaurant at the Park Hyatt, Striped Bass and Le Bec-Fin. Turnbull received his education at Pennsylvania State University, earning a Bachelor of Arts in French. He also holds a certification from the Court of Master Sommeliers.
Paul Lemieux joins the Solbar culinary team from Auberge du Soleil where he is Executive Pastry Chef. Lemieux will be the creative force behind the delectable desserts and confections produced in the kitchen. His passion and creativity in the art of pastry making are the result of nearly 20 years of experience honed at renowned restaurants such as Rubicon and Jardinière. He began his career after graduating Magna cum Laude from Johnson & Wales University College of Culinary Arts in Providence, R.I., in 1992.