Brett Young
Director of Culinary, The Prisoner Wine Company

Brett Young grew up in Lodi, home to many of California’s oldest Zinfandel vineyards. With a clear passion for the kitchen, he enrolled at the Culinary Institute of America (CIA) in Hyde Park, New York City. Over the past 25 years, Brett has honed his culinary skills and expertise in notable kitchens such as The Ritz-Carlton Millennia in Singapore, Mix by Alain Ducasse in Las Vegas and Bardessono Hotel in Yountville. Brett has also spent time at renowned wineries including Robert Mondavi Winery, Franciscan Estate and The Prisoner Wine Company. These experiences have profoundly shaped his thinking about all things food, wine, and exceptional hospitality.