Bardessono Hotel & Spa, the luxury LEED Platinum-certified wine-country retreat in Yountville, Calif., appointed James M.K. Te’o, a level 1 sommelier, as the new director of food and beverage for the hotel and its signature restaurant, Lucy. Bringing more than 18 years of experience, Te’o is responsible for the management and successful operations of all food and beverage processes and events, as well as establishing “exceptional by nature” culinary guest services.
“My belief is to create relationships based on unique culinary experiences at Bardessono. These experiences enhance the hotel’s offering and maximize the financial opportunity within food & beverage,” Te’o said in a statement. “With the team at Bardessono and Lucy, I look forward to achieving success.”
Te’os creativity and persistent work ethic has led him to the opening of ‘Umalu Restaurant, Andaz San Diego, Japengo Restaurant, and the SHOR Restaurant. He was the general manager of Ciao Mein Restaurant at the Hyatt Waikiki and the ‘Umalu Restaurant at the Hyatt Maui. Te’o also has experience as the director of restaurants for Westin Market Street located in San Francisco. Most recently, Te’o has worked as the director of front office operations in Park Central San Francisco. Te’o attended the University of Hawaii and after learning experiences as a culinary cook working along side Chef Alexander Alioto at San Francisco’s Seven Hills and PLIN, he went on to receive his Court of Master Sommeliers.
Operating around a food and beverage philosophy ruled by the seasons, Lucy Restaurant & Bar has become a Napa Valley favorite and iconic experience that emphasizes local production and sourcing. The rotating menu uses only locally sourced and freshly picked ingredients when possible from the onsite culinary garden. The culinary team at Lucy is passionate about working closely with Napa Valley farmers and organic dairy producers to create locally inspired dishes.