Atop Horton Plaza
502 Horton Plaza
San Diego, CA 92101

Reservations: 619.238.5440
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Napa Valley Grille

Joseph Barraco, Executive Chef
Napa Valley Grille Horton Plaza

Chef Joseph Barraco doesn't like being put in a box. When asked what his style of cooking is, one would often hear him reply that he has no specific agenda in his creations except to provide a delectable experience for others. But for those who have witnessed his culinary compositions, there is a theme in his cooking. Fresh ingredients, seasonal inspiration, and high quality products are the undertone in all of his recipes. "I like to take what is available to me and construct a dish that speaks freshness and originality. What 'type' of dish I create changes all the time, with the weather, the seasons, the clientele, and my mood!"

Chef Barraco has spent half his life in the kitchen. He started working in local restaurants in his hometown of New Haven Connecticut when he was 15 years old, and has been creating culinary delights ever since. After getting his Associates Degree in Culinary Arts from the prestigious Johnson and Wales University (Providence, RI) in 1998, he started a career that has never slowed down. For the first 6 years of his career Joseph worked in the renowned Federal Hill area in Providence, Rhode Island. Federal Hill is the focal point of dining in Providence, and has been likened to San Diego's Little Italy neighborhood. Joseph worked as Sous Chef for Camille's Roman Gardens and Joe Marzilli's Old Canteen, the two oldest dining establishments on Federal Hill. He then moved on to be the Executive Chef at the Eclectic Grill, a restaurant known for its user-friendly food and broad embrace of American, French and Italian basics.

Joseph's strong Italian roots have helped in creating his fresh, innovative cuisine. His menu is always full of selections that are enhanced by a great wine. It is qualities like this that make him a great match for Napa Valley Grille's rustic, wine country cuisine. Joseph started at the Napa Valley Grille as Sous Chef in November 2004. After a year of wowing guests and staff alike with his innovative specials and new menu creations, he was promoted to Executive Chef. Chef Barraco has created dishes for such events as the San Diego Epilepsy Foundation's Gingerbread City 2005, the opening night gala for San Diego Repertory Theater's A Christmas Carol, and the San Diego NBC Morning News. His welcoming attitude and pleasing plates always cause those around him to relax, have fun, and enjoy his culinary masterpieces. When guests leave his restaurant, not only do they feel satisfied, they feel that they have been included in something creative and inspired.

When asked why his approach to cooking fits so well with the Napa Valley Grille, Joseph replies, "Napa Valley Grille's take on food is that it should be an experience, something to be relished and savored. I don't think that can be achieved unless you make 'creating' a very personal thing. I not only put the finest, freshest ingredients in my dishes, I also put myself. My experiences, memories, and imagination help to mold food that is characterized by 'the good life', a term I believe I know something about!"