Celebrate any special occasion at Napa Valley Grille with Chef's Joseph's cooking demo and lunch for 6!

Wine country meets Hollywood at Napa Valley Grille in Westwood Village. Local, seasonal ingredients and a vast array of wines are served in a rustic, yet refined setting suitable for a pre-theater dinner for two, or a business lunch with top celebrity clients.

The wine country warmth in the main dining room is illuminated by the earth-toned hues, wooden harvest table, farm-fresh floral displays, wine artifact pieces, rustic lighting fixtures and an exhibition kitchen.

About Chef Joseph: Before the Food Network and celebrity chefs, Joseph Gillard found inspiration from the earlier days of cooking television. At the age of five, he was mesmerized by the shows of Graham Kerr, the Galloping Gourmet, and Julia Child, declaring to his mother that he would one day become a chef. The budding culinary enthusiast was only ten when he read his first cookbook, Child’s Mastering the Art of French Cooking, from cover to cover. Gillard was raised in Freemont, Mich. on a 40-acre homestead where his mother, a single parent, raised goats, chickens, rabbits, pigs, pheasants and cows. The family’s large vegetable garden and market stand where they sold their goods provided sustenance and income for the family, making a lasting impression on Gillard as to the integrity and beauty of local and seasonal food products. Raised on goat’s milk, Gillard recalls that he was 16 before he first tasted store-bought cow’s milk. During high school, Gillard received a strong background in vocational culinary training, preparing him for local cooking jobs. His transition into a serious culinary career came in 1987 when he joined the kitchen staff of the Amway Grand Plaza Hotel in Grand Rapids, Mich. The hotel kitchen, with eleven dining outlets, was progressive for its time and place; Gillard benefited from the cooking and business training provided by the restaurant’s certified Master Chef, leading to his rapid advancement to Junior Sous Chef by 1990. His next job was Executive Sous Chef at Egypt Valley Country Club, also in Grand Rapids, coordinating daily dining services for up to 1000 guests. Once Gillard realized he’d exhausted his educational culinary opportunities in the region, he went on to receive a degree from the culinary school at Grand Rapids Community College. Intrigued by the city’s culinary culture, Gillard moved to Los Angeles in 1993 and secured a job at Joachim Splichal’s Pinot Bistro in Studio City. Over the next eight years, Gillard served as an integral part of the Patina Group kitchen team as Chef or Executive Chef at Patina Catering, Pinot at the Chronicle and Nick and Stef’s Steakhouse in Los Angeles and Washington, D.C. As well during his tenure with the Patina Group, Gillard played a significant role among the participating chefs for several Emmy and Grammy dinner galas. In 2001, Gillard moved to Boca Raton to open his own catering company, but California beckoned, and thus he returned to Los Angeles in 2002 to become Executive Chef at Mirabelle on the Sunset Strip. Having recently completed a consulting job for the new Sunset Beach Restaurant on the Sunset Strip, Gillard joined Napa Valley Grille in 2007 as Executive Chef. With his upbringing on the farm and strong relationships with California farmers—from San Diego to Paso Robles—his culinary signature is a perfect fit for the wine country cuisine of Napa Valley Grille. Gillard, a Sherman Oaks resident, regularly contributes his time to several Los Angeles fundraisers, including Meals on Wheels, the Los Angeles Opera Wine Auction and the Elizabeth Glaser Pediatric AIDS Foundation.