The Restaurant at Market Hill is an important addition to Round Top and an important part of the Market Hill experience to Paul Michael. Two new chefs are at the helm, Jake Wood and Jonathan Quinn. Both seasoned restaurant veterans, the duo will work together to prepare lunch and dinners daily, shopping the fields, and craving a healthier alternative to the standard festival fare. These options will include wraps, salads and power bowls.
After studying Hospitality Management at Eastern Michigan University Jake Wood began his culinary career with an internship at The French Laundry in Yountville, California. He would later spend five years working just down the street for Richard Reddington at his namesake establishment. After leaving Redd, Jake went on to be a Sous and lead the meat program on the opening team of Acacia House by Chris Cosentino in St. Helena.
More recently Jake was part of another storied wine country property working at Auberge du Soleil as the Sous Chef up until the Covid shutdown.
Presently Jake is doing consulting and contract catering for hotels and private clients in the Napa Valley and beyond. He loves executing classic dishes with full technique and exploring world cuisine with a predilection toward fermentation, aromatics, and live fire cooking. He enjoys evenings with friends, a fine cigar, and whiskey neat.
Based out of the Napa Valley, Jonathan Quinn consults on all aspects of restaurant development.
Born and raised in the Napa Valley, he was immediately immersed in the food and wine culture. Growing up in a family of 11, cooking and eating meals together was a large part of everyday life. His professional career began by working with caterers at wineries across the Napa Valley. From there he joined the Lark Creek restaurant group opening FishStory in Napa and eventually joining acclaimed Chef Richard Reddington as restaurant manager at Reddwood, Yountville, spending almost 5 years learning the art of Italian cuisine. He was then recruited to consult on opening three new restaurants in Pennsylvania and New York. One of the restaurants being The Point, a Forbes 5 star, Relais & Châteaux resort. He returned to California to launch Tiger in Sacramento, and finally, the call of wine-country led him to return to Napa to join the opening team at Perry Langs, a steakhouse focusing on extended aged beef in Yountville.
Jonathan is currently attending business school and runs his art fabrication business in his spare time. You can find him with a glass in hand cooking for friends in the back yard or taking his Labrador Miss Daisy on runs.
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