Michael’s Story 

Michael Chiarello (1962–2023) was born in Red Bluff, California and raised in the central valley community of Turlock. Michael developed his passion for fishing, hunting, foraging and cooking from his Italian family, spending time with his mother Antoinette in her garden and kitchen. From a young age, Michael was immersed in his family’s Calabrian traditions, ingredients, and recipes, learning to cook at his mother’s side by “tugging at her apron string” while she made virtually everything by hand. At the age of 14, Michael took steps toward his dream of becoming a world-class chef by apprenticing in San Francisco restaurants on the weekends.

Michael’s passion and dedication quickly propelled him onto the culinary stage. At age 20, he graduated from The Culinary Institute of America (CIA) in Hyde Park, NY, before continuing his studies at Florida International University’s School of Hospitality and Tourism Management. In 1984, at 22, he opened Toby’s restaurant in Miami, achieving his first major career milestone. His talent was quickly recognized, and within a year, he was named Chef of the Year by Food & Wine magazine, an honor that foreshadowed the extraordinary career that lay ahead.

In 1986, at age 24, Michael was lured back to California’s Napa Valley to design and open the Tra Vigne (“among the vines”) restaurant, where he developed an avid following for his unique style of Italian-influenced wine country cooking and entertaining. Following his instincts, he put olive oil on the tables at Tra Vigne, spawning his California-flavored olive oil business—Consorzio—by pioneering a technique to infuse the intense flavors of Italian cooking, such as basil and roasted red pepper, into the oil.

A decades-long partnership with Williams-Sonoma followed, including the launch of the first in-store tasting bars and an extra virgin olive oil made from 100% California olives called Olio Santo, which is still a leading brand at Williams-Sonoma today. Consorzio won Best Product Line at the International Fancy Food Show, became a million-case brand, and paved the way for his first cookbook series. In 1995, he was again honored as Chef of the Year by the Culinary Institute of America, and in 1998 received the Robert Mondavi Culinary Award, a testament to Tra Vigne’s success and Michael’s growing influence in the Napa Valley. He served as the Executive Chef/Partner of Tra Vigne and seven other restaurants until 2000.

Michael’s legacy extended beyond the kitchen into retail and media. In 2000, he launched NapaStyle, a brand celebrating artisanal foods and unique cookware, and earned an Emmy for his PBS show Easy Entertaining with Michael Chiarello. He gained national recognition on Top Chef Masters and as a guest judge on Top Chef. A passionate philanthropist, Michael supported Meals on Wheels, Clinic Olé, and his wife Eileen’s youth culinary camp, “Dirt to Dine,” reflecting his belief in food’s power to build community and inspire future generations..

In addition to his culinary achievements, Michael ventured into winemaking, founding Chiarello Family Vineyards in 1998. His sustainably farmed, small-production wines consistently earn high scores, including a 94-point rating from Wine Spectator for his 2008 Giana Zinfandel. He continued expanding his culinary empire, opening Bottega in Yountville in 2008, a restaurant praised by Esquire Magazine as one of the "Best New Restaurants in America" and renowned for its fresh, bold, and seasonally driven Italian menu.

Michael left an indelible mark on the culinary world and in the hearts of countless guests, fans, and friends who were touched by his vision and artistry. Through his restaurants, he created unforgettable experiences that became cherished memories, woven into family celebrations and moments of connection around the table. His dedication to seasonal, sustainable ingredients and his support of artisan producers reflected his deep commitment to fostering community through food.

Michael’s ability to bring people together, whether in his Napa Valley restaurants or through his cookbooks, television shows, and advocacy, cemented his legacy as a chef, vintner, and champion of a culinary lifestyle rooted in tradition, innovation, and shared joy.