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, Anzalone began in the restaurant industry at the age of 16. He has been at the forefront of the culinary movement since his graduation from the Culinary Institute of America (CIA), Hyde Park in 2004. 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's Montagne Restaurant in Aspen, then became a Private Chef for the ORO Ranch in Prescott, Arizona, and subsequently 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 in Calistoga. 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 St. Helena with his daughter Madeline.