A Culinary Legacy. An Unmatched Setting.

Robert Curry has served as Executive Chef at Auberge du Soleil since 2005, overseeing the culinary program at The Restaurant, The Bar, and Private Dining. His extensive experience in the traditions of Californian and French cuisine inspire the menus at Auberge du Soleil. Curry began his culinary career in his native Los Angeles at Ma Cuisine and Wolfgang Puck. He received his degree from the Culinary Institute of America, Hyde Park, and after graduation, was recruited by Michael Richard and Alain Giraud for Citrus Restaurant in New York. In the late ‘90s he traveled to France, working with Alain Ducasse at his three-star Louis XV in the Hotel de Paris, Joseph Thuet at the Moët & Chandon Résidence de Trianon in Epernay and in Paris at the two-star Michel Rostang. He later served as Executive Chef at the Wine Spectator Greystone Restaurant at the CIA in St Helena, California, and made a name for himself among Northern California food lovers during his eight years at Domaine Chandon in Yountville as Executive Sous Chef under Philippe Jeanty, ultimately succeeding him as Executive Chef.