Enjoy Celadon's award-winning 'Global Comfort Food' in our beautiful dining room or on the lovely courtyard. The seasonally influenced menu features flavors from the Mediterranean, Asia, and the Americas. We are located in the Historic Napa Mill, downtown Napa's exciting new entertainment complex.
In September of 1996 Greg Cole and his wife and business partner, Beth Fairbairn, opened the award-winning Celadon restaurant in downtown Napa. Celadon pioneered the fine dining scene in the city of Napa with Chef Cole’s style of 'Global Comfort Food'. Local and national acclaim followed and in 1998 Greg was selected as one of the 24 "hottest young chefs" in America by the Wine Spectator. Celadon received a three star rating in the San Francisco Examiner and four stars in the Santa Rosa Press Democrat. USA TODAY selected Celadon as one of the 'ten great places to dine at the bar'. Celadon has received the Zagat Survey "Award of Distinction" and has been a Wine Spectator "Award of Excellence" recipient for its innovative and food-friendly wine list since 1997. In the summer of 2002 Celadon moved to a larger location in the Historic Napa Mill, one of downtown’s riverfront jewels.
Greg is the host of "Today in the Wine Country", a local radio show covering food trends in the wine country and beyond. The show airs Tuesday mornings from 9:00 to 10:00 a.m. on Napa’s KVON 1440AM. Chef Cole won KVON’s 2006 Best of Napa and Sonoma Valley award for ‘Best Local Chef’. He is a guest chef on Karen MacNeil's new PBS series Wine, Food and Friends. The nationally syndicated program features Chef Cole preparing dishes paired with wines chosen by MacNeil, Culinary Institute of America at Greystone wine educator and author of The Wine Bible. Greg and Beth were honored with the Napa Chamber of Commerce 2005 Business of the Year Award for Celadon and Cole’s Chop House.
Greg’s commitment to the community is evidenced by his support of many local charity events. Cole’s Chop House was one of ten local restaurants chosen to prepare dinner for Wine Auction Napa Valley 2005. The event was one of the most successful in its history. Other causes supported by Chef Cole’s establishments are: American Red Cross, Jewish Home of San Francisco, American Cancer Society, Queen of the Valley Hospital, Community Health Clinic Olé, Children’s Hospital Oakland, Boys & Girls Club, and numerous local public and private schools.
Cassoulet... stuffed pasilla chiles... seared Asian five-spice duck breast... what do these three things have in common? They are expertly prepared dishes from Chef Marcos Uribe, Chef de Cuisine of the award-winning Celadon restaurant. A native of Mexico City, Mexico, Chef Uribe arrived in the United States in 1989. He had long been the family shopper and cook; at the age of six, his mother began sending him to the markets to make deals with the local butcher, produce and fish vendors.
Chef Uribe began working as a vineyard and winery worker for Dunn Vineyards and soon after moved into a restaurant position at Spring Street in St. Helena, California. Marcos next worked for Chef Phillipe Jeanty at Domaine Chandon in Yountville, California, then one of the most prestigious restaurants in Napa Valley. He honed his classic French cooking techniques while working with Jeanty before joining the staff of Brix working with Chef Todd Kawachi in 1996. At Brix, Uribe learned the use of Asian cooking techniques and ingredients.
In 1998, Chef Jeanty opened the eponymous Bistro Jeanty and tapped Uribe for his sous chef. The restaurant quickly gained national recognition. Chef Uribe moved to the Cole Food Group in 2000, first working as sous chef at Greg Cole's steakhouse, Cole's Chop House, then moving to the position of chef de cuisine of Celadon. Utilizing his wide range of training and experience, Uribe quickly took Celadon's "Global Comfort Food" to new levels.
Chef Uribe is an active member of the Napa Valley Latino community and volunteers his time and expertise for many local charities and fundraisers including Wine Auction Napa Valley, Sabor de Napa and the Dia de Los Muertos event benefiting Aldea. While at Celadon, he has had the honor of cooking for the California State Legislature Latino Caucus and members of the Mexican Restaurant Association.
The garden terrace at Celadon seats up to 60 guests for dining and 75 guests for a reception. This enclosed and heated dining area provides a comfortable setting nearly year round. The entire restaurant (inside dining room and terrace) accommodates 100 diners and is available for exclusive use.