Executive Chef Gary Penir has worked in kitchens in Napa and Sonoma counties for the last four years. During this time he has refined the skills and techniques required to deliver exceptional foods from all over the world to his guests. 
In 2003, Gary attended San Diego State University where he received his bachelor’s degree in Food Science and Nutrition. He then went on to attend the Culinary Institute of America in Hyde Park, NY to earn an Associate of Occupational Studies Degree in Culinary Arts. Being born and raised in the Napa Valley, Gary returned to the wine country to hone his skills in the culinary field. He began work at Wine Spectator Restaurant at Greystone in St. Helena, CA under a wide array of chefs, which include Chef Robert Curry (Executive Chef of Auberge de Soleil), Chef James Corwell (ACF Certified Master Chef), followed by Chef Polly Lapetitto (Executive Chef of the Wine Spectator Restaurant). In 2006, Gary became Sous Chef of Wine Spectator Restaurant where he coordinated all aspects of the kitchen. Meanwhile, he completed the CIA Greystone’s Wines Program, granting him the Level 1 Certified Wine Professional as well as Level 1 Sommelier. He is currently a Level 2 Chef de Cuisine through the American Culinary Federation. In 2008, Gary moved to Sonoma County to work at 2 Michelin starred Cyrus Restaurant in Healdsburg, California under Executive Chef Douglas Keene. After much consideration, Gary has moved back to the Napa Valley to launch his business, Cuisine GP.
Gary has had the pleasure of executing and participating in many renowned events over the past years. The Aspen Food and Wine Classic, Food and Wine top 10 Chefs Dinners at the Ahwanee Hotel and Resort in Yosemite, California are just two of his favorites. Presently Gary works with Jessup Cellars, Castillo de Amarosa, Saviez Vineyards, G wines and various other businesses throughout the North Bay. He has also lectured at The Culinary Institute of America in Hyde Park, NY and was a guest culinary instructor at Mendocino Community College.