Almost two decades ago, Chef Bob Hurley planted roots in the California Wine Country, first as a chef at Domaine Chandon, then as Executive Chef at the Napa Valley Grille. In November 2002 he opened his own restaurant, Hurley's Restaurant, in Yountville, California. Chef Hurley describes his menu as local California cuisine high in flavor and influenced by the Mediterranean so that it fits very well with wine. It is creative food done simply and he always has two or three wild game selections as well. The menus are revised about three times each year to take advantage of seasonal changes, particularly with produce and seafood. Chef Bob Hurley is a world traveler and a devotee of the culture, cuisine and lifestyle of many other countries. His years of trekking and working around the world provide the basis for his theory that Napa Valley is no longer a melting pot of cuisines from the rest of the world. But they have come together to create a Napa Valley regional cuisine. Bob has always had a strong belief that the use of regional, seasonal ingredients is important on many different levels. It promotes sustainability, showcases local producers and provides the finest dining experience to the customer. This philosophy is a guiding light behind the menu development at Hurley’s Restaurant.