Executive Chef Quentin Garcia
Chef Garcia launched his culinary career at the age of 14, working and training for almost a decade at two of the finest restaurants in the world. In Denmark he studied under world-famous culinary innovator Claus Henrikson, executive chef at the Michelin-starred Dragsholm Slot. While working under Chef Henrikson, Garcia learned and honed skills few chefs possess, including the art of foraging — creating unique and exciting dishes from local ingredients not readily available to others. Today Chef Garcia brings these skills to bear in Napa Valley, with extraordinary results. Chef Garcia also refined his craft under Chef Christopher Kostow at The Restaurant at Meadowood, a Michelin Guide three-star restaurant in nearby St. Helena. Chef Garcia brings a level of youthful innovation and creativity, an enthusiasm for fine cuisine and a respect for local ingredients that we believe will dazzle the local culinary world and make The Blue Note Napa’s restaurant as much a destination for foodies as for jazz fans.