Siena
“Siena” is named after the quaint town of Siena, located in Southern Tuscany. Only two months a year, this city of quiet beauty comes to life when the rivalry between the districts reaches a fever-pitch in the run up to Siena’s famous horserace, the Palio. Each district, or contrades, fiercely races to win the coveted hand-painted silk Palio Banner. These beautifully decorated banners adorn the walls of the Siena. The menu is traditional Tuscan and inspired by the region for which it is named. Alfresco dining is also available.
Jeffrey L. Longenecker, Executive Chef
Chef Longenecker is a native of Lancaster County, Pennsylvania and has been surrounded by good food and hard working people all his life. He began his culinary journey in 1987 when he was accepted to an exclusive apprenticeship at the Hotel Hershey under the tutelage of Executive Chef, Heinz Hautle. This grueling three-year program tested both his physical and mental endurance.
Jeff is a dedicated husband and father who has a passion for food and wine. This passion, coupled with his love of the hospitality industry, is the reason he calls Northern California home. It is here, in the wine country of California that he has developed his own unique style, using the bounty of fresh, local products and pairing them with elements of his roots in Pennsylvania Dutch cooking. With a straight-forward approach to cooking, Jeff relies on natural marriages of flavors and textures.
“My culinary style is inspired by the principle of Terroir. My concept of Terroir Cuisine embraces a sense of place that includes not only the highest quality, fresh, local, Earth-based ingredients, but also expresses the spirit, history and current culture of that place.”
Jeff has spent the last six years as both Executive Chef and Culinary Director of the Sea Ranch Lodge on the Sonoma Coast. He has also worked at the Hyatt Regency, Grand Cypress Resort in Orlando, Florida, the Ritz-Carlton, Buckhead in Atlanta and the Ritz-Carlton, Aspen, where he was a member of the opening team. He was the Banquet Chef of the Swissôtel, Atlanta under Executive Chef, Ken Vedrinski.
In 1995, Jeff packed his bags and moved to the Napa Valley where he was the Banquet Chef of Meadowood Resort. It was here that Jeff began to develop his food and wine pairing skills that would later become a trademark of his culinary style.
Jeff spent two years as Executive Chef of the Carmel Valley Ranch Resort in Carmel Valley, California, where he had the opportunity to work with Carefree Resorts Corporate Chef, Charles Wiley.
In all, Chef Longenecker brings more than twenty years of culinary experience to the Meritage Resort at Napa.
Visit our exclusive Estate Wine Cave & vineyard
The Estate Wine Cave is nestled in the resort’s private vineyard and includes:
- Small retail shop and wine tasting area
- Banquet facilities to accommodate private events for
- over 200 people
- Eight acres of private vineyards with walking paths and sitting areas
- The Vineyard Garden, nestled in our vineyard, can accommodate up to 60 people
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