What is wine though, without food? It's hard to find a Pinot Noir lover that is not also a "foodie" and vice versa. The World of Pinot Noir is proud to host some of the most talented and renowned Chefs of California's Central Coast and the country at the event. Whether it be the gourmet lunches at the seminars, the appetizers and tasty tidbits at the tastings in the tents, our multi-course gala dinners or the small plates at the Paulée, the cadre of chefs each year goes even one step further to ensure that your palate is as pleased with the food presented as the Pinot Noir.

We enjoyed some amazing food! The Chefs shown below prepared some incredible pairings, and the wines were of course superb. Details on some exciting culinary news for 2011 WOPN will be available on this page in September, so check back then!

Roy Yamaguchi
Roy's of Hawaii

Friday Gala I Dinner

Chef Roy Yamaguchi holds the distinct honor of being Hawaii's first recipient of the prestigious James Beard Award. Since he first introduced Roy's twenty years ago, he has evolved as one of most respected and celebrated chefs in the world today.

Chef Yamaguchi has published four cookbooks, with his most recent being the brilliantly illustrated Roy's Fish & Seafood. He is a regular guest chef on the Home Shopping Network, which features his product line with his Fusion Stainless Steel Cookware being the centerpiece. He has hosted Hawaii Public Television's Hawaii Cooks with Roy Yamaguchi for six seasons, which has been seen on PBS stations across the country. He was also featured on the Food Network series, My Country, My Kitchen and Chef Michael Lomonacos popular cooking program, Epicurious on the Travel Channel

Budi Kazali
Ballard Inn & Restaurant

Friday Gala II Dinner

Recently named Central Coast Magazine Ultimate Chef for 2009, Chef Kazali, a graduate of the California Culinary Academy, has worked in some of the best restaurants on the West and East Coasts. Early in his career he worked in San Francisco’s renowned La Folie and the boutique Campton Place hotel.

After relocating to Boston, Chef Kazali helped to open the James Beard Award winning Blue Ginger with Chef Ming Tsai, where he gained expertise in melding the flavors of Eastern and Western cuisines. After five years at Blue Ginger, Chef Kazali returned to San Francisco, and refined his proficiency with French cuisine and technique at the acclaimed Restaurant Gary Danko. At Ozumo, a lively and upscale Japanese restaurant, Chef Kazali returned to his appreciation and dedication to producing fine Asian cuisine.

In 2004, Chef Kazali took over the Ballard Inn & Restaurant in Santa Barbara County, this Zagat-rated, AAA Four Diamond property allows Chef Kazali to bring his vast experience to light in his own innovative way, creating memorable and delicious dishes to please the most discriminating palates.

Evan Treadwell
Lido at The Dolphin Bay, Shell Beach CA

Lunch following the Tasting of Vintage Old World Burgundies

The Iron Sommelier Food Pairings & Lunch

Chef Evan Treadwell serves as Executive Chef for Dolphin Bay Hotel and Residences. A professional cook for more than 25 years, Chef Treadwell has crafted a signature culinary style that blends classical technique, fresh regional ingredients and casually elegant dining. His menus reflect considerable artistry in combining textures and flavors to bring out the best in each dish.

Chef Treadwell arrived on the Central Coast in 2002, as Opening Executive Chef for Vigneto Ristorante, a 200 seat Italian-Mediterranean restaurant and bar in Arroyo Grande. In 2004 he was recruited as Executive Chef and Director of Food & Beverage for the Gardens of Avila Restaurant, located at Sycamore Mineral Springs Resort in San Luis Obispo. He followed that with an appointment as Corporate Chef for Boutique Hotel Collection, responsible for establishing and executing culinary direction and strategy for a chain of 10 California resort properties.

Prior experience was earned on the North Coast, where Chef Treadwell served as Executive Chef at the historic Benbow Inn. The Benbow’s proximity to Northern California’s wine regions inspired him to develop a distinctive style that he calls “coastal wine country cuisine” and for which he was honored with a “Wine Spectator Award of Excellence.”

Gregg Wangard
Marisol at The Cliffs Resort, Shell Beach CA

Lunch following the Burgundian Tasting with Allen Meadows
Gourmet appetizers during the Pinot Noir By The Sea Grand Tastings

Growing up in the small town of Brandon, Wis., Chef Gregg Wangard developed an appreciation for farm-fresh ingredients and bountiful cuisine at an early age. Following an apprenticeship with the American Culinary Federation, he was asked to join an elite group of 12 students in an internship program at the Rosewood Caneel Bay Resort on the island of St. John in the U.S. Virgin Islands. Wangard spent the next three years apprenticing at The American Club in the summer and traveling to Caneel Bay to master the art of Caribbean cuisine in the winter. After finishing his apprenticeship, Wangard obtained a position as chef de cuisine of Cucina Restaurant in Kohler, Wis. and then moved to The Immigrant Room & Winery Bar at The American Club, the Midwest's only AAA Five Diamond property.

In late 2004, Wangard and his wife Kelly moved west for the opportunity to work with Loews Hotels. Wangard was awarded Rising Star Chef from Star Chefs, hosted Gourmet on Fire for Gourmet magazine, filmed a TV show for fine living network, was part of Morgan Freeman's cookbook,  and did numerous charity events throughout Los Angeles area. Today Wangard leads the culinary operations at Marisol, an ocean front restaurant at the Cliffs Resort, in Shell Beach, California. Wangard taps in to his childhood memories by using local ingredients creating a unique approach to farm to table.

Jeff Olsson

New West Catering, Buellton CA

Lunch following the morning session of Seminar B at Foxen Winery

Jeff started cooking in restaurant kitchens at the age of 15 and later honed his skills under the tutelage of some of the nation's most renowned chefs, including Mark Miller, Dean Fearing and Bobby Flay.  Among other positions, Jeff served as Executive Chef at Miller's Red Sage restaurant in Washington DC and he later became chef at Restaurant Nora, the first certified organic restaurant in the United States.  As executive chef at New West Catering, Jeff combines his affinity for fine dining with the customization of full-service catering.