Napa Valley's Signorello Estate Bolsters Epicurean Program with New Full Time Chef

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Britny Sundin appointed Estate Chef at Signorello and charged with overseeing the Napa Valley wineries extensive culinary program.

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No wine experience can be immersive or complete outside the context of food and I’m excited to have Britny has a key part of a team that exemplifies this philosophy.

Signorello Estate announced today the appointment of Britny Sundin to the position of Estate Chef. In that position, Ms. Sundin will oversee the Napa Valley winery’s extensive epicurean food and wine program including its Enoteca Tasting, Terrazzo Pairings and its annual Epicurean Summer Series.

A graduate of the Culinary Institute of American in Napa Valley, Chef Sundin most recently held the position of in-house chef at Napa Valley’s Chateau Montelena. Sundin will bring her creative and modernist philosophy on the art of food and wine pairing to Signorello Estate as well as broaden its already extensive epicurean program to include cooking classes and an extended program of food and wine events.

“Britny perfectly fills the role of an energetic, creative culinary professional that we have been seeking to match our epicurean approach to hospitality,” said Signorello Estate proprietor Ray Signorello. “No wine experience can be immersive or complete outside the context of food and I’m excited to have Britny has a key part of a team that exemplifies this philosophy.”

After completing an education in psychology, Sundin surprised her friends and family when she dropped everything, moved to Napa Valley and enrolled in the Culinary Institute of American with the intent of making a career in food and wine. While at the CIA Sundin explored and developed her interest in exotic and regional cuisine while developing a philosophy of food and wine pairing that stressed experimentation and unusual matchings.

“This is a thrilling opportunity for me given Ray’s commitment to creating the foremost wine and food experience among Napa Valley wineries,” says Sundin.

Signorello Estate’s epicurean hospitality program is bolstered not only by Chef Sundin but also by a professional kitchen, industrial outdoor rotisserie, an outdoor wood-fired oven, numerous on-site venues designed for showcasing food and wine together, an exclusive winery partnership with the renowned Snake River Farms, as well as numerous on-going food and wine pairing experiences from which visitors may choose. More information on the Signorello epicurean hospitality program can be found at

About Signorello Estate
First founded in the mid 1970s as a vineyard and with wine production beginning in 1985, Signorello Estate today occupies 100 acres in Napa Valley where it produces an array of wines. Signorello Estate produces 7,000 cases of wine annually and is open to the public. For more information on Signorello Estate visit:

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Tom Wark
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