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.
