| Atlanta native Richard Haake is right at home at Napa Valley's Robert Mondavi Winery. "I am passionate about the wine and food experience—the marriage of the freshest local ingredients complemented with the elegance and structure of exceptional wines," he says. "Mr. Mondavi set out to create wines that stand in the company of the world's finest and my goal is to create dishes that enhance and showcase his achievement." To be at the helm of the Robert Mondavi Winery's kitchen is its own kind of inspiration for Richard. Richard's journey to chef's whites was peppered with a twist of fate. A history major at the College of Charleston, he discovered his true passion while working in local restaurants and cooking for friends on the weekends. "I was inspired by the joy and comfort I gave to my friends by preparing them simple yet tasty meals," he explains. Finding the stovetop more enthralling than long-ago battles, he honed his skills with several years in catering and baking, and then enrolled in the New England Culinary Institute, graduating in 1997. Moving westward, Richard accepted a job at Saint Helena restaurant Terra, where he worked with James Beard Award-winning Chef Hiro Sone, whom he considers a mentor. Two years later, he became Executive Sous Chef at Pinot Blanc, under celebrated Chef Joachim Splichal. After a return to the Atlanta area where he successfully created and managed his own restaurant, he was lured back to California in 2001 by a job he couldn't refuse: Resident Chef at Cakebread Cellars.
Richard's journey to chef's whites was peppered with a twist of fate. A history major at the College of Charleston, he discovered his true passion while working in local restaurants and cooking for friends on the weekends. "I was inspired by the joy and comfort I gave to my friends by preparing them simple yet tasty meals," he explains. Finding the stovetop more enthralling than long-ago battles, he honed his skills with several years in catering and baking, and then enrolled in the New England Culinary Institute, graduating in 1997.
Moving westward, Richard accepted a job at Saint Helena restaurant Terra, where he worked with James Beard Award-winning Chef Hiro Sone, whom he considers a mentor. Two years later, he became Executive Sous Chef at Pinot Blanc, under celebrated Chef Joachim Splichal. After a return to the Atlanta area where he successfully created and managed his own restaurant, he was lured back to California in 2001 by a job he couldn't refuse: Resident Chef at Cakebread Cellars.
MENU - Grilled Asparagus, Romesco Sauce, Serrano Ham, and Hard-Cooked Egg paired with 2006 Robert Mondavi Winery Fumé Blanc; Panko-Crusted Grouper, Carrot Puree, English Peas, Radish, Preserved Lemon Olive Oil paired with 2005 Robert Mondavi Winery Chardonnay, Napa Valley; Spring Lamb Stew with Fava Beans, New Potatoes, and Morel Mushrooms paired with 2004 Robert Mondavi Merlot; Grilled NY Strip Steak with Balsamic-Glazed Red Onions Swiss Chard and Creamy Polenta paired with 2005 Robert Mondavi Winery Cabernet Sauvignon.
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Atlanta Wine-Robert Mondavi Winery 
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