Scott Ekstrom, Chef
Fish Story Seafood Restaurant, Napa
Chef Scott Ekstrom spent his formative years fishing, surfing, and eating at the beaches of his native New Jersey – an upbringing from which he draws inspiration for Fish Story. Combined with his talent for elevating clean, approachable, and creative cuisine to unexpected heights, Ekstrom is perfectly suited to helm the restaurant.
Ekstrom was trained by some of the industry’s finest chefs, including Jean-Marie La Croix, George Perrier, Cornelius Gallagher, and Daniel Boulud, at restaurants including Philadelphia's Fountain Restaurant, Le Bec Fin, and Brasserie Perrier. He excelled as chef de cuisine at Michelin one-starred Oceana, where a focus on sustainable seafood and global cuisine was a natural lead-in to Fish Story, similar to Michelin three-starred Daniel, where Ekstrom was in the kitchen for four years, much of the time as the poissonier.
“The knowledge I’ve gained from working in Michelin-starred restaurants with some of the finest chefs in New York contributes every day to my work at Fish Story,” said Ekstrom. “I am very proud and feel fortunate to work with a great team of people here, not only those at Fish Story, but also within the Lark Creek Restaurant Group family.”
Most recently executive chef at the nearby Angèle restaurant, Ekstrom will lend an insightful perspective to the seasonal and sustainable menu at Fish Story, gained from his more than 15 years of professional cooking and chef management experience.
“I have developed an understanding and a love for the Napa Valley community over the last few years,” explains Ekstrom. “I am excited to offer guests the full extent of my culinary personality and see Fish Story recognized as one of Napa Valley’s premier dining destination.”
Chef Ekstrom lives in Napa with his wife Sasha and daughter Mila, with whom he enjoys gardening. He centers himself through yoga and meditation and keeps fit with mixed martial arts and Brazilian Jiu Jitsu.