Robert Curry, has been Executive Chef at Auberge du Soleil since 2005. He oversees all culinary aspects of the hotel’s iconic Restaurant, and has earned 11 consecutive Michelin Star awards (2006-2017).
Curry’s menu reflects his extensive experience in the traditions of both Napa Valley and France, which continue to inspire the cuisine at Auberge du Soleil. Over the years he has developed long-standing relationships with local and regional organic farms and purveyors to procure the finest ingredients of the season which influence the ever-changing menu items.
Curry’s passion for Wine Country cuisine was cultivated at award-winning restaurants in Napa Valley, on both coasts and in Europe. Prior to joining Auberge du Soleil he served as Executive Chef at the Wine Spectator Greystone Restaurant at the Culinary Institute of America in St. Helena, California. There, his menus showcased ingredients harvested daily from the restaurant’s organic garden. Prior to that, he launched the Flying Fish Café, the fine-dining seafood restaurant at the Walt Disney World Resort in Orlando, Fla. Curry made a name for himself early on among Northern California food lovers during his eight years at Domaine Chandon in Yountville, Calif., first serving as Executive Sous Chef under Philippe Jeanty and ultimately succeeding him as Executive Chef.
In 1986, Curry began his culinary career in his native Los Angeles at Ma Cuisine, Wolfgang Puck and Patrick Terrail’s cooking school. He later received his degree from the Culinary Institute of America, Hyde Park, N.Y. Following graduation, he was recruited by Michael Richard and Alain Giraud for Citrus Restaurant. In the late ‘90s, he traveled the world to study cuisine, working with Alain Ducasse at his three-star Louis XV in the Hotel de Paris; with Joseph Thuet at the Moët & Chandon Résidence de Trianon in Epernay, France; and in Paris at the two-star Michel Rostang.
Auberge du Soleil is also a member of Relais & Châteaux, the prestigious global hospitality association of intimate, elegant and independently owned hotels and acclaimed restaurants. Founded in 1954 in France, the association is comprised of 480 luxurious establishments in 56 countries.
“Pacific Gourmet has been my go to for quality specialty ingredients since 1994. Sandy and the team always come through for me and my guests.”