THE FOODMAKER
Greg Johnson is an East Coast transplant. After studying culinary arts at Johnson & Wales University in Providence, RI. Greg joined the kitchen staff at the famed Magnolia Grill in North Carolina. Chef Ben Barker connected Greg with Mustards Grill in Yountville, he was quickly promoted to Sous Chef. After Mustards, Greg worked as a chef at two other respected Napa Valley restaurants, Bistro Don Giovanni and Auberge du Soleil. When Greg is not in the kitchen, Julio Garcia, Sous Chef, is there showing his considerable talents learned from his many years working in some of Napa's best restaurants.
Listed in Bon Appetit, October 2001 (Favorite Restaurant Recipes) Zinsvalley Restaurant features "Inspired American Cuisine with a seasonal menu using only fresh local ingredients from top purveyors"