Veraison

Veraison

Veraison is a French-inspired, farm-to-table restaurant focused on local and sustainable purveyors. Great food and the best by-the-glass wine list in Napa Valley.

  • Chef James Richmond and owner Dan Kaiser sample the wines at a recent winemaker dinner at Veraison.

  • Sometimes things get fiery in the kitchen at Veraison.

  • James Richmond, Executive Chef

    James Richmond, Executive Chef at Veraison and Johnny’s, was raised in Sonoma County. His passion for food has always been present even as a child baking pies with his Grandmother. Chef James began catering while still in High School, starting with school events and branching out to private parties. After High School, James attended the California Culinary Academy and was soon working in a French kitchen under Chef Patrick Albert at Cafe de la Presse.

    After earning his culinary degree, James moved back to Sonoma wine country and landed a job at Mirepoix. There James earned his chops under Chef Matthew Bousquet and worked his way up to Sous Chef, helping the restaurant earn a Michelin star and aiding opening a new restaurant, Bistro M, along the way.

    The next stop on Chef James’ French culinary journey came at Bistro Jeanty in Yountville, CA. There he continued to stoke his passion for French cooking under Chef Philippe Jeanty, starting as Sous Chef and later running the kitchen as Chef de Cuisine. After his time at Bistro Jeanty, Chef James left wine country for the Pacific Northwest & Seattle, WA, fostering his love of oysters and seafood. While in Seattle, he grew to understand the impact that quality, local farmers & ranchers can have on a kitchen thanks to his time at Terra Plata with Chef Tamarra Murphy.

    The opening of Johnny’s Restaurant and Bar in March of 2016 was enough to bring Chef James back to wine country. He joined the team as Chef de Cuisine and has been here ever since. With the transition of Johnny’s Tableside to Veraison, Chef James is now showcasing his passion for great, locally sourced, sustainable ingredients and strong French technique. Come try his food, you will not regret it!

     

  • Owner Dan Kaiser.

    Ever since he was a child, baking cookies with his Grandmother in New Jersey, Dan knew he wanted to surround himself with food. At the tender age of 8 on a trip to the Napa Valley with his family, he got a taste of something that would change his life forever. A secret sip (maybe more of a gulp) of Stag’s Leap Wine Cellars Cask 23, stolen from his Mother’s glass set a dream in motion. Dan knew his life would be focused on food and wine.

    After graduating from Cornell University in 2007, Dan joined the opening team at now Michelin starred Solbar Restaurant. A year later, Dan joined the team at newly opened JoLe Restaurant & Bar, where he served as General Manager and Wine Director for over 5 years. JoLe is also where he met his wife and further inspiration, Carolina. After leaving JoLe, Dan moved on to serve as Wine Director and General Manager for Left Coast Restaurant Group. Once the news of the old JoLe space becoming available, the Kaiser family jumped at the opportunity to take it over. Dan’s career in Calistoga has finally come full circle at Veraison and Johnny’s Restaurant and Bar