Aaron Meneghelli, Executive Chef

We are honored to have Chef Aaron Meneghelli as our Louis M. Martini Executive Chef. Born and raised in the Napa Valley, he has an inherent understanding of the local food and wine industry and brings with him a wealth of knowledge and expertise that allows our wines to shine alongside innovative food offerings.

Chef Aaron Meneghelli was introduced to the importance of delicious, well-made dishes through his close-knit Italian family. “My grandparents were natural entertainers,” he says. “Everything we would do was centered around a meal. The community that happens around a table, that’s what started to drive my passion for food. It isn’t just about being able to cook something, it is focusing on the entire experience someone will have at my table.”

Prior to joining Louis Martini, he worked under Chef Sarah Scott at Robert Mondavi Winery and with Chef Richard Reddington at his Yountville restaurants before joining Angèle in 2008 as Executive Chef, helping the latter earn its first Michelin Bib Gourmand. Following that, he had stints at The Carneros Inn in Sonoma as Executive Sous Chef and Calistoga Ranch as Executive Chef. In 2015, he joined Napa’s Carneros Resort and Spa, rising in 2018 to Director of Food & Beverage for the estate’s three restaurants, FARM at Carneros, Boon Fly Café and the Hilltop Dining Room, as well as overseeing the resort’s culinary gardens.

At Louis M. Martini Winery, Chef Meneghelli enhances the winery’s progressive Californian cuisine with traditions of Northern Italy, a place near and dear to both the Meneghelli and Martini families. He works closely with the Martini Estate team to dive into the customs of winemaking and food to create new offerings of endless possibilities.

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