Chris Manning has been named as the winery’s new executive chef for Peju Winery. His responsibilities include overseeing all of the winery’s culinary programs, including its weekly wine and cheese and wine and tapas pairings, cooking demonstrations and classes, chef’s table gatherings, winemaker dinners, wine club events, and private affairs. In addition, he will guide the kitchen’s “green” practices such as composting kitchen waste, recycling non-perishable items and utilizing the winery’s organic garden.

“Not only is Peju an appealing place to head a kitchen because of its family atmosphere and incredible potential, but because of the opportunity I have to work with winemaker Sara Fowler and the Peju wines,” Manning explained. “We’re both creators, so crafting artistic dishes that compliment the Peju style is both challenging and exciting. These wines are made to be enjoyed with food.

 Manning spent the past eight years at the Étoile restaurant at Domaine Chandon in the Napa Valley.  He joined the staff in 2001, and early 2005, Manning was sent to Moët & Chandon in Epernay, France to work under legendary chefs Pascal Tinguad and Bernard Dance. In April 2007, he was invited to host a dinner at the James Beard House in New York City and in the spring of 2008, he was named the Honorary Host Chef of the 15th Annual Napa Valley Mustard Festival. Manning has also shared his cuisine at the Meals on Wheels Gala in San Francisco and Napa Valley Wine Auction.

A native of Montana, Manning created dishes for his family as an after-school hobby. He went on to work in the kitchens of the Montana Grill and Quincy’s, and overseas, attended classes at the famed Le Cordon Bleu cooking schools in Paris, London and Florence.

Inspired by his exposure to some of the world’s finest kitchens, Manning enrolled at San Francisco’s prestigious California Culinary Academy, where he earned a professional degree in 2000 and worked under acclaimed chef Laurent Manrique at the Campton Place Restaurant, also in San Francisco.