Although born and raised in Sonoma County, Scott Kendall attended San Diego State University. Growing up in a culinary family, Scott always knew he belonged in the kitchen. He gained experience from working restaurants since age fourteen and learning from his mother, a culinary arts teacher. To further his knowledge of the restaurant industry, he majored in business management in college.
After graduating and traveling for a year, he moved back to his hometown and conceptualized the details and design for opening a restaurant. Scott is now living out his dream and "Seizing the Day" as owner and executive chef of Carpe Diem Wine Bar. When he isn't in the kitchen, Chef Scott is now brewing his own beers in the restaurant.
Born and raised in the suburbs of Chicago, Chef Andrew Martin always had an interest in the restaurant industry. While attending Kendall College, Andrew originally pursued a passion for restaurant management, but quickly found a new love and passion in the culinary field. Upon graduation, he traveled across Europe for a summer and expanded his knowledge and experience in Italy.
After returning to Chicago, Andrew gained experience through working in various places such as the W Hotel, The Chicago Yacht Club, and eventually becoming the Chef de Tournade at Green Zebra, a Michelin Guide recognized restaurant. In 2010, Andrew pursued an opportunity in California at the Michelin Star rated La Toque at the Westin Hotel, in Napa, where he went on to earn the title of Sous Chef. From there Andrew took a position as Chef de Cuisine at Bistro Jeanty, giving him even more experience in the world famous culinary scene of Napa Valley.
When outside of the kitchen, Andrew enjoys discovering new restaurants and trying international cuisines in order to expand his own palate for food and wine.
James L. Foster
Jim Foster most recently served as Bar Manager of Tarla Grill in downtown Napa. Having assumed the position within his first month of service, he quickly organized and propagated an award winning wine list recognized by the Wine Spectator in 2013. He researched and wrote the expansion plan for taking over of the neighboring retail space and the conversion of the ABC License 41 to a License 75, allowing the brewing of beer and serving of spirits. Prior to his work with Tarla, he served as Bar Manager for Ken Frank’s Bank Bar at the Westin Verasa Napa and as Front Waiter at Etoile at Domaine Chandon in Yountville. His restaurant background started at age 14 and was the source of his financing of 100% of his education on three continents.
Professionally, Jim was a former Executive Director of The Japan-America Society of Georgia (JASG); a non profit organization established in 1980 to encourage and develop ties of friendship and understanding between individuals within the communities of Japan and the United States. Prior to July, 1998, he served as Associate Director of The JASG. Before working for The Society, he interned at the Japan External Trade Organization’s office in Atlanta as a Research Assistant. He served as a Schedule Information Clerk on the Metro Atlanta Rapid Transit Authority’s Foreign Language Team during the Centennial Olympic Games, in Atlanta.
Earning a B.B.A. degree in Finance and a B.A. degree in Asian Studies from Western Michigan University, he received further Japanese language and culture training at the Japan Center for Michigan Universities, Hikone, Shiga, Japan. While in Japan, his coursework was supplemented by a ten-month homestay with a Japanese family. He also received international business training focused specifically on the European Community at the University of Leicester, Leicester, England. He is a native of Michigan living in Napa.