Napa Valley’s PRESS Restaurant Welcomes Executive Chef Trevor Kunk

PRESS Spring Vegetable Soup (Photo: Morgan Bellinger)

PRESS Spring Vegetable Soup (Photo: Morgan Bellinger)

With its close access to abundant produce, non-brutal winters and a sunrise and sunset in an idyllic setting, Napa Valley offers a very enticing lifestyle to a chef. So, it’s absolutely no surprise that another talented New York chef has chosen to relocate and start a new life chapter in Northern California. Chef Trevor Kunk spent the last seven years as the chef de cuisine of Blue Hill New York, winner of 2013’s James Beard Award for Outstanding Restaurant. At Blue Hill, he worked closely with renowned chef Dan Barber, working his way up from cook to sous chef and then finally on to chef de cuisine, a position he held from 2007 to 2014.

St Helena’s farm-driven steakhouse PRESS was in need of a chef to take full advantage of the agricultural bounty with its exclusive relationship with local Rudd Farms and the Chef’s Garden at Edge Hill. The timing was right since the farms were ramping up production of their sustainable produce and herbs, free-range eggs, heritage-breed pigs, and honey. PRESS found an ideal match with Chef Kunk and his extensive knowledge and experience in the industry along with his passion and commitment to the sustainable food movement and land stewardship.

With summer quickly approaching, PRESS just opened up their new outdoor patio with fire pits, heated seating and a wine country view. Did I also mention that they have an award-winning wine list and some pretty creative cocktails? Just another reason to head on over to PRESS and experience Chef Kunk’s cooking.

Executive Chef Trevor Kunk credit Morgan Bellinger

(photo credit: Morgan Bellinger)

“The Northern California growing season is simply remarkable. To be able to showcase asparagus for four months out of the year, instead of just a few weeks, is incredible.” – Chef Trevor Kunk

Learn more about PRESS Restaurant at