Dry Creek Kitchen
An industry veteran and CIA graduate, Executive Chef Scott Romano brings vast experience and an authentic approach to the culinary leadership at Dry Creek Kitchen. His philosophy of honest food served with integrity is critical to the restaurant’s wine country hospitality.
Scott became interested in cooking at a young age, hunting with his father and utilizing the entire animal to make family meals. He’s continued in this pursuit to this day, making refined charcuterie and jerkies, both of which appear on Dry Creek Kitchen’s daily menus.
Scott joined the Charlie Palmer Group in 1997 as a line cook at the group’s flagship, award-winning New York property, Aureole, and he was tapped to helm Palmer’s Alva (later Kitchen 22) and Kitchen 82 as Chef de Cuisine. After seven years with CPG in New York, the Jersey-native headed to California and worked with Palmer at Astra West and subsequently with Wolfgang Puck at his renowned Spago. During this time, Scott continued to refine his straightforward approach and in 2007 relocated to Dallas, Texas, again with Charlie Palmer Group. Upon opening Charlie Palmer at The Joule, Romano earned a four-star review from the Dallas Morning News. With continued passion for wild game, Scott explored his interest at The Frisco Gun Club and Nick & Sam’s Steakhouse, as well as a stint as Gerald Ford’s personal chef.
Scott’s skill, respect for ingredients, and passion for his craft make him a natural leader within the Charlie Palmer Group and at Dry Creek Kitchen.