Hailing from the kitchen at the Marriott Napa Valley Hotel & Spa, Executive Chef Brian Whitmer has an impressive culinary background that started in Kansas City and found him developing his trademark skills and techniques in a wide variety of kitchens, from New York City to Carmel, California. Chef Whitmer showcases his Kansas City roots with the culinary finesse and expertise that has won him national accolades. The widely renowned Napa Valley chef incorporates local and seasonal ingredients to create simple, delicious dishes that blend his passion for gardening with his highly celebrated gourmet restaurant experiences.
Whitmer began his career under Chef Bradley Ogden at Kansas City's famed American Restaurant before moving northeast to New York's Tavern on the Green, Montrachet, and The Polo Club, where he worked with culinary genius Daniel Boulud. In fact, Whitmer's stint at Montrachet earned the restaurant a three-star rating from the New York Times.
After his success in New York, Whitmer hit the Bay Area food scene in 1989, where he again teamed up with Chef Bradley Ogden in opening San Francisco's Campton Place Hotel. Next, Whitmer went on to spend six years as Executive Chef at the Highland Inn in beautiful Carmel, where he oversaw culinary operations for the prestigious Masters of Food & Wine. After Carmel, Whitmer demonstrated his superior culinary expertise at Montrio in Monterey, which resulted in a nod for "Best Restaurant of the Year" by Esquire food aficionado John Mariani.