PRESS ANNOUNCES NEW EXECUTIVE CHEF TREVOR KUNK

PRESS, a modern, farm-driven steakhouse with an all-Napa wine list unrivaled by any restaurant in the world, has appointed Trevor Kunk as its new executive chef. Chef Kunk arrives to Napa Valley from the East Coast, where he spent the past seven years as chef de cuisine at Blue Hill New York, winner of 2013’s James Beard Award for Outstanding Restaurant. Chef Kunk aims to further refine the farm-driven steakhouse with an increased focus on local, sustainable produce, humanely raised meats, and responsibly sourced seafood, which dovetails with the restaurant’s existing partnerships with Rudd Farms, the Chef’s Garden at Edge Hill and renowned San Francisco butcher Bryan Flannery. In addition, PRESS recently completed an entire transformation of the restaurant’s 2,100 square-foot rear patio, offering diners a comfortable, relaxed outdoor dining experience perfectly timed to the arrival of summer.

After graduating with an AOS in Culinary Arts from the Culinary Institute of America in Hyde Park in 2003, Chef Kunk went on to expand his culinary and pastry education at Charlie Palmer’s Aureole. In 2004, he transitioned to the famed Blue Hill New York where he worked closely with 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.

Chef Kunk’s move to Napa Valley this spring, prompted in part by a desire for a friendlier year-round climate, is excellent timing for PRESS. Rudd Farms and the Chef’s Garden at Edge Hill, two Napa Valley farms that exist exclusively to support PRESS, Oakville Grocery, and Dean & Deluca, are ramping up production of sustainable produce and herbs, free-range eggs, heritage-breed pigs, and honey. PRESS was in need of a chef to take full advantage of the agricultural bounty, and given his extensive experience and wealth of knowledge, Chef Kunk is a natural fit. His commitment to the sustainable food movement and land stewardship is apparent in his encouragement of the entire kitchen staff to spend real time in the fields and cultivate individual relationships with the farmers.

“The Northern California growing season is simply remarkable,” said Chef Kunk. “To be able to showcase asparagus for four months out of the year, instead of just a few weeks, is incredible. PRESS is a celebration of the Napa Valley—from the all-Napa wine list to the humanely raised beef and the sustainably farmed produce—and I am thrilled to be a part of it.”

Chef Kunk plans on highlighting local and seasonal produce on the elegant yet approachable, steak-focused menu at PRESS. He is also excited about the tight-knit team already in place, from General Manager Spencer Weiss and Sommeliers Kelli White and Scott Brenner, to the kitchen and front-of-house staffs. The atmosphere in his kitchen is built on learning, teamwork, and incredible family meals, where the entire PRESS staff can come together to share in the bounty of the farms and the collective energy of the team.

Just in time for summer, PRESS is also excited to announce the opening of its new outdoor patio, complete with built-in banquettes, a fireplace, firepits, and heated seating for up to 20 guests in the patio lounge and 20 guests for full dining. Both the bar and the dining room menus will be available on the family-friendly patio, making it an ideal location for cocktails and a bite from the bar or a multi-course romantic dining experience. The expansive and welcoming patio is also available for private parties, and can accommodate up to 12 seated guests in the private garden and 60 standing guests utilizing the entire patio.

ABOUT PRESS
A true celebration of Napa Valley, PRESS is a modern, farm-driven steakhouse that features hyper-local produce and the finest sustainably raised meats, with an all-Napa Valley wine list unrivaled by any restaurant in the world. In addition to its vast, award-winning wine program, PRESS features produce from Rudd Farms and The Chefs’ Gardens at Edge Hill, which exists solely to support PRESS, Oakville Grocery, and Dean & Deluca, along with humanely raised beef sourced from Bryan Flannery, sustainably caught seafood, and a fresh, innovative cocktail program. The elegant yet welcoming interior designed by Howard Backen complements and displays the surrounding Wine Country landscape, and the gracious, deeply knowledgeable staff is genuinely welcoming to locals and travellers alike.

PRESS is located at 587 St. Helena Highway in St. Helena, Calif. The hours of operation are Wednesday through Monday, 5 p.m. to 10 p.m. To book a reservation, please call 707.967.0550 or visit opentable.com. For additional information, please visit www.pressnapavalley.com.