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Categories Chef's Blog

Meet our Chefs: Todd Johnson and Greg Smiley

NAPA’s culinary excellence begins with not only the freshest local ingredients but with the help of great hands and minds. Executive Chef Todd Johnson is the former owner of the former Mezzanine Restaurant, which specialized in globally-inspired dishes that utilized local Farm to Table ingredients. Before moving to Richmond, Todd worked alongside Wolfgang Puck at the esteemed Spago restaurant, and has also worked in kitchens in Thailand, Vietnam, Laos, Singapore, Malaysia, Indonesia and India!

The relationships he has built with local farmers and suppliers over the years he has brought to NAPA Kitchen and Wine so that he can remain true to what all his mentors taught him about good, fresh local ingredients. As Chef Johnson says, “Great food begins with great ingredients.”

“Great food begins with great ingredients.”

Working alongside Executive Chef Todd is Sous Chef Greg Smiley. Greg’s love of culinary art began over 25 years ago in his family’s Italian restaurant where he learned the art of Sicilian scratch cooking. Greg went on to open Italian Restaurant Al Dentes and then Pescados, a flagship award-winning Richmond favorite with a focus on Latin-Carribean influenced seafood.

The two chefs are long-time friends whose vast experience is reflected in the creation of our menu, which brings a contemporary twist on a wide selection of accessible dishes that feature bold, innovative and exciting flavor profiles. With excellent relationships with local farmers and suppliers, only the freshest ingredients set the standard at NAPA, where our passion is to bring the taste of the West-Coast to Westchester Commons in an elevated and sophisticated yet casual environment.

NAPA Kitchen and Wine
Categories Media

NAPA Kitchen and Wine opens on January 24th

Local restauranteur Dennis Barbaro introduced his newest concept to join the Westchester Commons retail portfolio with a West Coast-style inspired concept, NAPA Kitchen and Wine. Barbaro is the Founder and CEO of local grown favorite Sedona Taphouse.

“The response to NAPA has been remarkable,” says DJB Hospitality LLC/ Sedona Taphouse/NAPA Kitchen and Wine. Restaurant Founder and CEO, Dennis Barbaro. “A cornerstone to our success is our commitment to giving back to the communities we serve.”

“NAPA Kitchen and Wine will be a place to celebrate great wines and food in a rustic yet sophisticated environment with a laid-back Cali vibe,” said Barbaro. “The menu encompasses all the fresh flavors found on the West Coast including, fresh seafood, hand-cut steaks, farm-fresh produce, and daily chef specials. We also offer Prohibition-era cocktails and martinis,” according to Barbaro.

The 6700 square foot restaurant features natural woods and stone, a self-serve wine lounge, an exhibition kitchen, and an outdoor bar with a wood-burning fireplace.

“Our award-winning Executive Chef Todd Johnson is the former owner of Mezzanine,” said Barbaro. “He is creating a menu that is contemporary yet accessible with bold, innovative, and exciting flavor profiles.”  Chef Todd Johnson’s affection for West Coast cuisine was cemented during his two years as Sous Chef to Wolfgang Puck in the famed Spago Restaurant.

In addition, Chef Johnson brings his experiences and skills that he has honed working in kitchens in Thailand, Vietnam, Laos, Singapore, Malaysia, Indonesia, and India.

Joining Executive Chef Todd Johnson is Virginia-born and raised Sous Chef Greg Smiley. Having previously been at Italian restaurant Al Dente and favored seafood restaurant Pescados, Chef Smiley is an award-winning chef bringing 25 years of culinary creativity and passion. Chef Smiley remarked, “I am excited to be a part of NAPA’s culinary team using local, fresh ingredients and creating contemporary dishes with a West Coast flavor.”

Read more at the Chesterfield Chamber of Commerce website. 

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