HB
News | July 25, 2014

Chef Trevor Kunk Serves Up Innovation at Press

News | July 25, 2014
Angella Sprauve
By Angella Sprauve
Press Executive Chef Trevor Kunk Credit Morgan Bellinger
Press Executive Chef Trevor Kunk Credit Morgan Bellinger
A St. Helena institution is has passed the torch to a new Executive Chef, Trevor Kunk. The East Coast native hails from the James Beard Award-winning Blue Hill New York, where he was chef de cuisine for the past seven years. This new move is a perfect fit for both Press and for Chef Kunk, who is ready to take full advantage of the agricultural bounty that is within arm’s reach in the Napa Valley.
Press Interior Credit: Kristen Loken
Press Interior Credit: Kristen Loken
Chef Kunk is taking the reigns of what most consider to be the epitome of a Napa Valley steakhouse. He plans on highlighting local and seasonal produce on the elegant yet approachable, steak-centric menu at Press. But to our delight, steak isn’t the only thing on the menu at Press. His farm-centric menus are reflective of his 10 years at Blue Hill working with Dan Barber. Kunk serves up a host of very unique innovations straight from the garden, like carrot hot dogs – which come in both vegetarian and omnivore style, zucchini “steak” and the incredible spring vegetable soup.
Press Spring Vegetable Soup Credit: Morgan Bellinger
Press Spring Vegetable Soup Credit: Morgan Bellinger
“The Northern California growing season is simply remarkable,” said Chef Kunk. “To be able to 
showcase asparagus for four months out of the year, instead of just a few weeks, is incredible. Press is a celebration of the Napa Valley from the all-Napa wine list to the humanely raised beef and the sustainably farmed produce and I am thrilled to be a part of it.”
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