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.
Jamie Levine, Olive Oil Chef + General Manager
Jamie Levine has cooked at some of the world’s best restaurants. From Danny Meyer’s Gramercy Tavern in New York City, to Wolfgang Puck’s Granita in Malibu, California, Levine has pursued a career in food since dreaming of becoming a chef at the young age of eight. In 2005 she graduated from the Culinary Institute of America in Hyde Park, New York, and was immediately hired as a line cook at Union Square Cafe under Chefs Michael Romano and Carmen Quagliata. She then moved to sister restaurant Gramercy Tavern to work for Chef Michael Anthony, where she continued to hone her cooking and hospitality skills. After a few years with Union Square Hospitality Group, she accepted a position as a Private Chef, and worked both in New York City and the Hamptons. Returning to her hometown of Los Angeles in 2011, Levine created California Dining, a personal chef service, specializing in seasonal, ingredient-driven meals. To share her expertise with home cooks she created the website, “Chef Jamie Levine.” As a recipe developer and tester, she has contributed to cookbooks, and has created numerous on-camera instructional cooking videos. She began to envision her dream of creating an artisanal food brand, which ultimately moved Levine to Napa Valley where she currently brings a chef’s perspective to olive oil production and sales. Passionate about food and wine, Levine continues to travel and seek new food experiences.