Napa locals know that at Browns Valley Market, food has always been about more than just what’s on your plate. It’s about community, connection, and the simple joy of a great meal shared with the people you love. This is why we’re so excited to officially introduce you to our Executive Chef, Jésus Méndez!
Chef Méndez has become the heart and soul of our kitchen here at Browns Valley Market. With over 40 years of local culinary experience, he brings a fresh wave of inspiration and a deep passion for creating delicious food.
Meet Jésus Méndez: Executive Chef at Browns Valley Market
With over 40 years of experience in Napa Valley’s top kitchens, Chef Jésus Méndez brings a wealth of culinary expertise and creativity to Browns Valley Market as our Executive Chef.
Chef Méndez’s culinary journey began at just sixteen, when he left his hometown of Jalisco, Mexico, in search of new opportunities in Napa Valley, CA. His first step into the restaurant world was a dishwashing job at Pasta Prego Trattoria, where he worked under the highly regarded Chef Greg Cole.
This was where he fell in love with both the buzz of kitchen culture and the art of food creation.
Learning the Craft in Napa’s Kitchens
Over the next few years, Chef Méndez worked his way through every station at Pasta Prego, building a strong foundation in kitchen operations and techniques. That experience led him to help open Willett’s Brewing Co., now known as Downtown Joe’s.
In the early 1990s, he joined the culinary team at Silverado Country Club under Executive Chef Emmanuel Afentoulis, further refining his skills in high-end hospitality.
From there, Chef Méndez took on a leadership role at Italian restaurant Fusilli Ristorante, while also working part-time at a Napa winery.
Expanding His Expertise in Napa’s Food and Wine Scene
Chef Méndez eventually moved to Robert Sinskey Winery full time to lead their culinary team. There, he learned about food and wine pairings with chef and culinary director Maria Helm Sinskey, while collaborating with guest chefs from across the country.
During this time, Chef Méndez also joined restaurant Celadon in a part-time capacity under longtime friend Chef Greg Cole and Beth Fairbairn.
Leading Napa Valley Kitchens
In March 2000, Chef Méndez stepped into one of his most defining roles as Executive Chef at Cole’s Chop House, where he led the kitchen for 21 years. Under his leadership, Cole’s earned national recognition, including a feature on the Food Network’s list of “100 Best Steakhouses in America.”
Following that long tenure, he went on to serve as Executive Chef at Waterfront Seafood Grill for another four years.
A New Chapter at Browns Valley Market
As a longtime Napa local, Chef Méndez had shopped at Browns Valley Market for years. So, when his mentor and good friend Chef Cole mentioned that the kitchen could use an extra hand, Méndez offered help during his free time.
At that point, he wasn’t looking for a new role—but by the end of his first shift, he had met market owner Michael, and his passion left a strong impression. In Chef Méndez’s own words:
“I was fascinated by how passionate and enthusiastic he was. His vision for the deli and culinary department and the future of the market. I needed to take the opportunity and be part of creating something exceptional.”
In 2025, Chef Méndez joined Browns Valley Market as Executive Chef, bringing with him decades of experience, leadership, and a deep passion for ingredient-driven cuisine.
Restaurant-Quality Food at Your Local Market
The food service here at Browns Valley Market has always been a cornerstone of what makes our store special. With Chef Méndez leading the kitchen, our menu is expanding, bringing restaurant-quality food into a neighborhood market setting.
That means keeping the comfort food favorites customers know and love, while offering elevated meals built around pure, fresh, and seasonal ingredients.
“Now working at Browns Valley Market, I am excited and fortunate to have the opportunity to work for this great family. This will be the perfect place to work with seasonal ingredients and global influences where we can create honest, delicious food that people can take and enjoy at home.” — Chef Jesús Méndez
Taste What the Chef’s Cooking Up at Browns Valley Market
The Browns Valley Market hot case runs from morning through evening, covering breakfast, lunch, and dinner. At any given time, you’ll find a thoughtful selection of 2–3 entrées and 3–4 side options, made hot, fresh, and ready-to-go every day.
While we have a few consistent favorites (like our Chinese Food Nights on Wednesdays!), our dishes rotate daily to reflect what’s fresh and in season.
Recent entrees include:
We’re proud to welcome Chef Jésus Méndez to the Browns Valley Market family, and we invite you to stop by our deli department to taste what he’s cooking up!
