About Chef Renzo

Chef Renzo brings his Northern Italian cooking heritage to the kitchen, preparing classic dishes to pair with HKG and Hop Kiln wines. Chef can always tell you what’s in season – from heirloom tomatoes in September, to early white peaches in June. He shops local farms and farmer’s markets so his cooking is always made up of the season’s freshest ingredients. Chef Renzo plays a major role in all winery events and can always provide the perfect recipe to accompany our artisan foods.

When not at Hop Kiln Winery, Chef Renzo can be found at our sister property, the Kenwood Inn and Spa, Condé Nast Travelers 2009 pick for Best Resort USA Mainland. At Kenwood Renzo prepares rustic Italian food for the lucky guests who dine at the Inn’s private restaurant.  All of his dishes utilizing produce from local farmers, herbs from their own garden or fruit off their trees.

Chef Renzo says it best: “For me, having the opportunity to coordinate the culinary programs for both Hop Kiln Winery and the award-winning Kenwood Inn and Spa is a dream. I have a unique opportunity to work with both great wine and food.”