The New Year welcomed a new executive chef, Eric Berg, at The Restaurant at Wente Vineyards. Chef Berg joined the Wente Vineyards Culinary Team in 2005 and has held the position of Executive Sous Chef for the last three years. During his tenure, Chef Berg has been instrumental in guiding kitchen operations and brings a solid blend of culinary talent and management experience, combined with an ardent commitment to the sourcing and utilization of local sustainable ingredients. Chef Berg is a graduate of the California Culinary Academy and has worked at the Blackhawk Grille in Danville and Lafayette Park Hotel & Spa's award-winning Duck Club in Lafayette, CA.

A longtime Livermore resident, Chef Berg believes in food creatively prepared with local ingredients. He sources seasonal produce from The Restaurant's own on-site organic herb and vegetable garden as well as regional purveyors. His approach to food is straightforward, honest, ingredient-focused, with subtle international influences while his menu will reflect technique driven, natural, unforced plating with an emphasis on wild caught and free-range, sustainable proteins and organic produce and dairy.

"I am thrilled about my new role as Executive Chef. We have a talented group of chefs who also take pride in cultivating the on-site garden; a practice that is now part of our culinary team's daily routine," says Chef Berg.

"As a family-owned winery and restaurant, we are excited to introduce Eric to lead our experienced and energetic culinary team," said Christine Wente, Senior Vice President of Hospitality and Fifth Generation Winegrower. "Chef Berg has played an integral role in our kitchen and has helped successfully lead our weekly Thursday Nights at The Table dinners and Sunday Sunset Suppers."

With inviting open architecture, Executive Chef Eric Berg's daily changing menu, and Wente Vineyards's signature hospitality, guests will continue to enjoy a mix of understated elegance and warm familiarity.

The Restaurant at Wente Vineyards is an accurate reflection of the entire Wente Vineyards experience: estate grown, family owned, sustainable. When guests visit The Restaurant at Wente Vineyards, it is almost as if they have been invited into the Wente family dining room. Featuring ingredient-driven California Wine Country cuisine, recently appointed Executive Chef Eric Berg offers seasonal dishes sourced from the Vineyard's magnificent herb and vegetable garden. With a wine list of 400 West Coast wines, The Restaurant provides guests with numerous wine pairing options for each dish. Open seven days a week, The Restaurant serves lunch and dinner, with brunch service on Sunday. The telephone number for reservations and information is (925)456-2450 or online at www.wentevineyards.com. The Restaurant at Wente Vineyards is located at 5050 Arroyo Road in Livermore Valley, CA.