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About Us
Enjoy Celadon's award-winning 'Global Comfort Food' in our beautiful dining room or on the lovely courtyard. The seasonally influenced menu features flavors from the Mediterranean, Asia, and the Americas. We are located in the Historic Napa Mill, downtown Napa's exciting new entertainment complex. Join us for Lunch served Mon.-Fri. from 11:30 am to 2:30 pm
Afternoon menu served Mon.-Fri. from 2:30 pm to 5:00 pm
Dinner served daily from 5:00 pm Reservations are recommended.
Group dining is available. Read what others are saying about Celadon "...a wonderful combination of laid-back and glamorous..."
Award of Distinction
Award of Excellence
"...one of the 10 great places to dine at the bar..."
Greg Cole
Owner & Chef  Greg Cole is the executive chef and owner of Celadon and Cole's Chop House, both located in historic downtown Napa. His love of food and wine has created two of the most highly respected restaurants in the Napa Valley. A graduate of the Culinary Institute of America at Hyde Park, he came to the Napa Valley in 1985 to work with Chef Philippe Jeanty in the kitchen of Domaine Chandon. He went on to chef positions at Pasta Prego and Ristorante Piatti. In 1990 Greg’s passion for wine led him to join the winemaking team of Robert Sinskey Vineyards. At Sinskey, Greg worked with respected winemakers Joe Cafaro and Jeff Virnig. In addition to cellar work, he promoted wine sales throughout the country. He cooked and hosted dinners pairing food and wine in top restaurants and cooking schools nationwide. More...
In September of 1996 Greg and his wife and business partner, Beth Fairbairn, opened the award-winning Celadon restaurant in downtown Napa. Celadon pioneered the fine dining scene in the city of Napa with Chef Cole’s style of 'Global Comfort Food'. Local and national acclaim followed and in 1998 Greg was selected as one of the 24 "hottest young chefs" in America by the Wine Spectator. Celadon received a three star rating in the San Francisco Examiner and four stars in the Santa Rosa Press Democrat. USA TODAY selected Celadon as one of the 'ten great places to dine at the bar'. Celadon has received the Zagat Survey "Award of Distinction" and has been a Wine Spectator "Award of Excellence" recipient for its innovative and food-friendly wine list since 1997. In the summer of 2002 Celadon moved to a larger location in the Historic Napa Mill, one of downtown’s restored riverfront jewels.
Cole's Chop House opened in March of 2000. Serving 'Classic American Steak House' cuisine, Cole's Chop House was an immediate favorite of locals and visitors. A Wine Spectator "Award of Excellence" and Wine Enthusiast Magazine “Award of Unique Distinction” wine program features Cabernet Sauvignon from the area’s finest small producers. Cole's Chop House has been selected as San Francisco's top rated Steakhouse in the Zagat Survey for the last three years and named 'one of the top five steak houses' in the Best of Bay Area Dining by San Francisco Chronicle Magazine. Cole’s Chop House has been featured in Gourmet, Food Arts, Bon Appetit and Sunset magazines.
Greg is the host of "Today in the Wine Country", a local radio show covering food trends in the wine country and beyond. The show airs Tuesday mornings from 9:00 to 10:00 a.m. on Napa’s KVON 1440AM. Chef Cole won KVON’s 2006 Best of Napa and Sonoma Valley award for ‘Best Local Chef’. He is a guest chef on Karen MacNeil's new PBS series Wine, Food and Friends. The nationally syndicated program features Chef Cole preparing dishes paired with wines chosen by MacNeil, Culinary Institute of America at Greystone wine educator and author of The Wine Bible. Greg and Beth were honored with the Napa Chamber of Commerce 2005 Business of the Year Award for Celadon and Cole’s Chop House.
Greg’s commitment to the community is evidenced by his support of many local charity events. Cole’s Chop House was one of ten local restaurants chosen to prepare dinner for Wine Auction Napa Valley 2005. The event was one of the most successful in its history. Other causes supported by Chef Cole’s establishments are: American Red Cross, Jewish Home of San Francisco, American Cancer Society, Queen of the Valley Hospital, Community Health Clinic Olé, Children’s Hospital Oakland, Boys & Girls Club, and numerous local public and private schools.
Greg resides with Beth and their two children in downtown Napa.
Marcos Uribe
Chef de Cuisine
 Cassoulet... stuffed pasilla chiles... seared Asian five-spice duck breast... what do these three things have in common? They are expertly prepared dishes from Chef Marcos Uribe, Chef de Cuisine of the award-winning Celadon restaurant in downtown Napa. A native of Mexico City, Mexico, Chef Uribe arrived in the United States in 1989. He had long been the family shopper and cook; at the age of six, his mother began sending him to the markets to make deals with the local butcher, produce and fish vendors. Chef Uribe began working as a vineyard and winery worker for Dunn Vineyards and soon after moved into a restaurant position at Spring Street in St. Helena, California. The owners quickly realized that he would be much more valuable cooking than washing dishes. Marcos next worked for Chef Phillipe Jeanty at Domaine Chandon in Yountville, California, then one of the most prestigious restaurants in Napa Valley. He honed his classic French cooking techniques while working with Jeanty before joining the staff of Brix working with Chef Todd Kawachi in 1996. At Brix, Uribe learned the use of Asian cooking techniques and ingredients. More...
In 1998, Chef Jeanty opened the eponymous Bistro Jeanty and tapped Uribe for his sous chef. The restaurant quickly gained national recognition. Chef Uribe moved to the Cole Food Group in 2000, first working as sous chef at Greg Cole's steakhouse, Cole's Chop House, then moving to the position of chef de cuisine of Celadon. Utilizing his wide range of training and experience, Uribe quickly took Celadon's "Global Comfort Food" to new levels. A Zagat rated restaurant, Celadon has received wide acclaim locally and nationally and has been featured in Bon Appetit and Sunset magazines. Chef Uribe is an active member of the Napa Valley Latino community and volunteers his time and expertise for many local charities and fundraisers including Wine Auction Napa Valley, Sabor de Napa and the Dia de Los Muertos event benefiting Aldea. While at Celadon, he has had the honor of cooking for the California State Legislature Latino Caucus and members of the Mexican Restaurant Association. Chef Uribe will be featured in an upcoming edition of Latino Leaders.
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