Jamie Anzalone, Olive Oil Producer + Owner


 Jamie Anzalone has worked in some of the most prestigious food and wine venues in the United States. Raised in Buffalo, New York, he has been at the forefront of the culinary movement since his graduation from the Culinary Institute of America (CIA), Hyde Park in 2004. From The Little Nell’s Montagne Restaurant in Aspen, Colorado to Michelin-Starred Solbar in Calistoga, California, Anzalone has worked in all aspects of the food and wine business since starting at the age of 16,washing dishes in busy Buffalo restaurants. In 1998, he moved to the Napa Valley to be part of the burgeoning hospitality scene, and to study food and wine at the CIA Greystone. He then returned to the east coast to seek his AOS degree in Culinary Arts at the CIA Hyde Park campus. Again, following his passion for the culinary arts, he traveled west to extern at The Little Nell in Aspen, to be a Private Chef for the ORO Ranch in Prescott, Arizona, and then to San Diego where he served at L’Auberge Del Mar’s Kitchen 1540. Returning to the Napa Valley in 2009, Anzalone served as Assistant Beverage Director at the CIA’s Wine Spectator Greystone Restaurant, then for the famed Martini House in St. Helena and later became the Maître d'Hôtel at Solbar at the Solage Resort. Anzalone saw the opportunity in olive oil, Napa Valley’s “other” harvest, and created Calistoga Oil Company in February 2012. His olive oils have won numerous awards both in local and national competitions, including Best of Class in the Napa Valley Olive Oil Competition and the Gold medal in the New York  International Olive Oil Competition. He currently resides in Calistoga with his daughter Madeline.