Alex Espinoza’s journey from the farmlands of Guatemala to Executive Chef of Bottega Napa Valley is one shaped by heritage, perseverance, and passion. Raised in a multi-generational household, he learned the rhythms of open-fire cooking, overnight stews, and fresh cheese-making from his mother. At 15, he moved to Santa Barbara and began bussing tables, unaware that the kitchen would soon call him in for good. That call came in Napa Valley, where a job application at Tra Vigne turned into a formative decade under Chef Michael Reardon. Balancing full-time work with studies at the Culinary Institute of America and Italian language courses, Espinoza quickly rose to lead daily operations, earning respect for both skill and discipline.

His career flourished at The Grill and The Restaurant at Meadowood, followed by a turn as Executive Chef at Peju Winery, where he embraced Napa’s farm-to-table ethos and cooked for culinary legends like Jacques Pépin and Masaharu Morimoto. In 2021, Espinoza joined Bottega full-time, reuniting with longtime colleague Kellie Magna and working alongside Chef Michael Chiarello to reimagine the restaurant after the pandemic. Following Chiarello’s passing, Espinoza became the first Executive Chef to lead Bottega beyond its founder. Today, he honors that legacy while shaping his own, bringing back beloved dishes and introducing signatures such as lamb ragù cannelloni and a much-celebrated carbonara. Guided by Chiarello’s enduring words — “Do it now, not tomorrow” — Espinoza leads with vision, humility, and a belief in the power of food to connect and inspire.