A lively bar, a beautiful private dining room for events, alfresco patios and gorgeous design by Rapt Studio round out the experience of dining with us. Delicious food and crafted cocktails don't make themselves. Meet some of the folks responsible for making this place shine.


Basalt Chef Nick Sherman's passion for food began at an early age. He grew up cooking alongside his mother in their family kitchen, but it was his first job bussing tables at Hollins House Restaurant at the Pasatiempo Country Club in Santa Cruz, CA that cemented his attraction to restaurants.

"I was drawn to the fast paced environment, and the respect that the kitchen got. I'm not the kind of person that kind sit behind a desk, so I decided to give it a shot," says Sherman.

He enrolled in the Napa Valley Cooking School and upon graduation, earned a job on the line at Redd, which led to a rich career working in some of Wine Country's most esteemed restaurants. Most recently, Sherman served as Chef de Cuisine at the Bib Gourmand Award-winning Farm restaurant at Carneros Resort, the signature restaurant at the luxury resort. Combined with his years spent at such Wine Country mainstays as Redd, Saint Francis Winery, El Dorado Kitchen, and Martini House, Sherman is equipped with a deep understanding of the pristine local product, along with varied techniques and inspiration with which to approach it.
In his role as Executive Chef at Basalt, Sherman's philosophy is to always stay true to the ingredients - using local, fresh, seasonal items and treating them in just the right way. His style has evolved as he has matured and he prefers to let the ingredients speak for themselves.

"My style of cooking has changed as I've matured as a chef," he says. "I'm really into open flame grilling, wood oven cooking and simpler techniques."

When not immersed in the work he loves, Sherman likes to travel, getting lost in different cities and stumbling upon hidden gems and holes in the wall. An avid golfer, he can often be found on the greens in his time off and says that if he weren't a chef, he would likely be a golfing instructor or spend his time fishing.



Jonathan Wendorf’s beginnings in hospitality date back to his high school years, where his role at Green Valley Country Club quickly progressed from busser and server in the golf course restaurant, to a position in the more prestigious Oak Room. Shortly thereafter, Wendorf moved into the world of fine dining at The Restaurant at Domaine Chandon in Yountville, where he again worked his way through the ranks to serve the front-of-house under a series of notable chefs, including Robert Curry, Eric Toralba and Ron Boyd.

From there, Wendorf was tapped to join the opening team of Press Restaurant in St. Helena. During this time, Wendorf was simultaneously involved with private dinners at Press owner, and Dean & Deluca scion, Leslie Rudd’s winery, Rudd Estate, where he anchored the hospitality team. From Press, Wendorf moved to San Francisco to work with former Domaine Chandon manager Todd Stillman at the Michelin-starred Masa’s restaurant. A critical point in his hospitality journey, Wendorf’s work and friendship with Master Sommelier Alan Murray at Masa’s opened his eyes to a passion for wine, while the overall experience solidified his love of fine dining. Once the dot com bubble burst and fine dining slowed, Wendorf found his way back to Napa, where he worked alongside some of Napa Valley’s old guard servers at Michael Chiarello’s newly opened Bottega restaurant, before his love of fine dining and city life drew him back to San Francisco.

It was during a pointedly memorable meal on a date with his then-girlfriend at Quince, at its former Octavia Street location, that solidified his desire to one-day work there. Once the restaurant moved to its current, larger location in Jackson Square, Wendorf was hired as a server, before becoming the Assistant General Manager. When the General Manager position at sister restaurant Cotogna became available, Wendorf moved next store and helmed the front-of-house service team for four years. It was during this time that he met his now-wife, who was working at Quince while he was at Cotogna. The decision to start a family encouraged another move back to Yountville, where they had a daughter, Blythe, and Wendorf helped Quince alum, Chef Sean O’Toole, open Torc in Downtown Napa. Wendorf helped grow the business and earned a glowing service review from Bauer, before an offsite event with Michael and Lindsay Tusk drew him back to the company, where he returned and served as Operations Manager.

Since then, Wendorf has again migrated North to his old stomping grounds in Napa to help open new restaurant Basalt and helm the front of house operation, ensuring seamless service in a lively atmosphere.