Harvest Table St. Helena’s
Wine Country Kitchen

Harvest Inn Executive Chef, Colin Rupp

Born and raised in Phoenix, Chef Rupp spent his early twenties working various hands-on roles in Washington and Alaska, including stints as a salmon fisherman and longshoreman, which provided him with a heightened understanding of the importance of the freshest ingredients and local, sustainable sourcing. His quest for knowledge led him to the United Kingdom where he attended Sunderland University, earning a certification in British brewing technology. He found his culinary calling at the Arizona Biltmore, A Waldorf Astoria Resort, where he entered the industry as a banquet cook and ultimately progressed to chef du cuisine. In 2015, Chef Rupp joined the team at Morimoto Napa and ascended through the ranks from sous chef to executive chef. Now in his executive chef role at Harvest Table, Chef Rupp is infusing the menus with his unique culinary vision. His dedication to scratch cooking fuels his passion for working with local purveyors and the intricate anatomy of dishes, while his experience with wood-fire cooking will continue to influence the direction of his menus.