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Chef Renzo Veronese - Hop Kiln’s Maestro della Cucina |
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“There is an open, spirited atmosphere at Hop Kiln,” says Chef Renzo Veronese. “And there is great synergy between bringing the fruits of the land into the glass and onto the table.” Born in Italy’s Veneto region, Renzo creates classic dishes influenced by his decades of training and work in Europe and the United States. He has cooked at restaurants in Italy, France, Switzerland and England; for the past thirty years he has lived in Northern California, working in San Francisco, Marin County and Napa Valley. In 2006, Renzo came to Hop Kiln, which he describes as “a beautiful ranch where I have a free hand to create special pairings of my traditional cuisine with Hop Kiln and HK Generations wines.” Happy to be in the heart of the Russian River Valley, Chef Renzo reflects on his home, the Veneto – a hilly, cool area in northern Italy where summer temperatures generally stay in the 70s. “The Veneto is an agricultural area, and people shop locally and eat what’s in season, as we do here.” In Sonoma County, he enjoys shopping at the farmers’ markets and roadside stands. “This is how it’s always been done in Italy and the way I grew up – buy locally and eat seasonally.” In addition to the abundant fresh ingredients that come from local farms, Chef Renzo incorporates into his dishes many of the flavorful artisan foods available in Hop Kiln’s historic tasting room. Each of these selections has the chef’s stamp of approval. Since January 2007, Renzo also holds the reigns in the kitchen of Hop Kiln’s sister property, Kenwood Inn and Spa in Sonoma County’s Valley of the Moon. Here he offers guests of the Inn a dinner menu featuring La Vera Cucina: classic Italian dishes.
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