Solage Executive Chef
Chef Brandon Sharp's passion for utilizing the freshest, ripest and most exciting ingredients available extends throughout the resort's culinary program - from the Michelin-Star rated Solbar restaurant to the property's outstanding banquet and catering divisions.
Chef 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.
Scott Turnbull oversees the wine and spirits department at Solbar and serves as Sommelier and beverage manager. Turnbull directs 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 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, Executive Pastry Chef at Auberge du Soleil oversees the Solbar pastry menu. Lemieux is 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.