Chef Jeff Mosher

As a child, Jeff Mosher’s parents gave him the choice to cook or do the dishes. The decision was easy, and in turn, launched him on a trajectory towards the culinary industry. Mosher moved to San Francisco in 1997 and worked at the E and O Trading Company, followed by time in the kitchens of Clouds, North Star, and Campton Place, serving four-star contemporary French cuisine under chefs Laurent Manrique and Daniel Humm.
In 2004, Mosher took his culinary passions and experience to Napa Valley — arguably the epicenter of American wine and food culture — as Sous-Chef at Julia’s Kitchen at Copia. Mosher worked with Chef Victor Scargle for two years before rising to become Executive Chef in 2006. A pivotal moment in his career arrived when he became Winery Chef at Robert Mondavi Winery in 2009, and today he serves as the winery’s Executive Chef. During his tenure at the winery, Mosher has contributed to the success of the property’s annual Summer Concert Series, which offers live music from legendary acts within the intimate setting of the winery’s lawn. A VIP ticket includes a multi-course family-style dinner—with a new menu created by Mosher for each concert—at long tables between the rows of the iconic To Kalon Vineyard. “Cooking, to me, is about obtaining the highest quality local and sustainably grown ingredients, harvested at the peak of freshness and manipulating them in exciting new ways.” He finds influence in his travels across the United States and overseas to countries like Thailand, China, Singapore and Panama, all on behalf of the winery.