REDD Napa Valley is one of Yountville's celebrated restaurants.  This certificate includes Four Chef's Tasting Menu Dinners at Redd Restaurant valued at $300.00. 

Opened in November 2005 in Yountville, in the heart of the Napa Valley, Redd is the first venture from acclaimed Northern California chef Richard Reddington, formerly of Masa’s and Jardiniere in San Francisco, and Auberge du Soleil in Napa Valley. Reddington offers an updated interpretation of wine country cuisine with influences from Asia, Europe, and Mexico in a relaxed yet elegant environment. Richard Reddington’s passion for food and wine was sparked by his travels throughout Europe as a young adult and fueled by his experiences working in some of the world’s best kitchens. As Executive Chef at Redd, Yountville’s highly anticipated new restaurant, he offers a contemporary interpretation of Wine Country cuisine, one that references his own classic French training and incorporates a variety of ethnic influences, reflecting his 15-year epicurean journey.  Reddington’s culinary training had an untraditional beginning. After graduating from college with a degree in business and traveling around Europe, he realized that his dream was not to enter the business world, but to do what he loved most – cooking – and decided that practical training was the way to go. He began his career working for Roland Passot at San Francisco's renowned La Folie in 1990, later moving to Postrio before heading east to David Burke's Park Avenue Café in New York City. A stint at Rubicon in San Francisco was followed by a French sojourn at the Michelin three-star Arpege and Le Moulin de Mougins with Roger Vergé, a prelude to working with Daniel Boulud at Restaurant Daniel in New York.  Returning to California, he helped open Spago Beverly Hills as Sous Chef, before joining Chapeau in San Francisco, where he was named ‘Rising Star’ by The San Francisco Chronicle’s Michael Bauer. He spent the next 18 months as Chef de Cuisine at Jardiniere. In 2000, he was drawn North to Napa Valley and began a four-year tenure as Executive Chef at the landmark Auberge du Soleil. There, he captured attention when he was voted ‘Best Rising Chef’ by San Francisco magazine in 2003. After leaving the Auberge in 2004, he took the reins at Masa’s in San Francisco, before taking the leap to launch his eponymous One Star Michelin rated restaurant.