After working under a trio of terrific mentors (Daniel Patterson, Trey Foshee and Daniel Humm, to be specific), and then running the kitchen at Chez TJ, Craig Kostow established residence in the kitchen of this luxurious resort in St. Helena. Taking full advantage of the wonderful ingredients that he was able to grow in the lush surroundings, Kostow’s kitchen produces dishes like a composition of green garlic, bergamot, Marcona almond and root vegetables, fluke steamed en cocotte with summer squash, chorizo and squid and lamb shank roasted with vaudovan, eggplant, date and pickled carrots. Still, despite the fact that he has gained national attention from being awarded a series of culinary honors, we still see comments like; "his cooking is only going to get better."