What's Happening?
Silverado Resort has announced the promotion of Devon Pritchard to the position of Executive Sous Chef. Pritchard, who joined the resort in 2022 as Executive Pastry Chef, has been instrumental in revitalizing the resort's culinary program. His efforts
included transitioning the pastry program from outsourced goods to a fully in-house operation, creating a seasonal, ingredient-driven menu inspired by Wine Country, and developing signature items such as a brown butter chocolate chunk cookie and a layered carrot cake. Pritchard's culinary journey began at a young age, and he honed his skills at Charm City Cakes and various establishments in Sacramento. His new role will see him overseeing a broader range of culinary offerings, including the upcoming spring opening of Matchplay Kitchen + Bar.
Why It's Important?
Pritchard's promotion to Executive Sous Chef at Silverado Resort is significant as it highlights the resort's commitment to enhancing its culinary offerings and providing guests with a unique dining experience. By focusing on in-house production and local ingredients, the resort not only supports local farmers but also ensures high-quality, fresh menu items. This move could attract more visitors to the resort, boosting its reputation as a culinary destination in Napa Valley. Additionally, Pritchard's diverse experience in both pastry and savory dishes positions him to innovate and elevate the resort's dining options, potentially setting new standards in the hospitality industry.
What's Next?
With Pritchard at the helm as Executive Sous Chef, Silverado Resort is poised to expand its culinary offerings. The anticipated opening of Matchplay Kitchen + Bar in the spring will be a key development, likely drawing attention from both local and visiting food enthusiasts. The resort may continue to explore collaborations with local farmers and producers to further enhance its menu. Pritchard's leadership could also inspire other resorts to adopt similar approaches, emphasizing local sourcing and in-house production to improve quality and guest satisfaction.
