Chef Elliot Bell on Seasonality, Community, and Craft
Tucked into the heart of St. Helena, Charlie’s Napa Valley is a restaurant where seasonal ingredients, local relationships, and warm hospitality connect.
At the helm is Chef Elliot Bell, whose culinary path spans from a falafel shop in Iowa to the storied kitchens of New York and Napa. In this conversation, Elliot shares the inspirations behind Charlie’s, his deep ties to the land and community, and how a commitment to thoughtful sourcing shapes every dish that leaves the kitchen.
Tell us a bit about your background. Where did you grow up, and what first sparked your interest in food and cooking? What early influences shaped your path as a chef?
Elliot: I was born in New Zealand (my father is from New Zealand, my mother is from Chicago) and raised in a small town in Iowa. I started working in restaurants at age 13, first earning lunch and tips at a falafel restaurant, which was my first real exposure to other cuisines. After that, I worked as a dishwasher, busser, and prep cook at an Italian restaurant. I quickly gained a love for the high-paced environments of kitchens, and the community of chefs and guests.
What were some defining moments in your culinary journey before opening Charlie’s? Any mentors, pivotal kitchen experiences, or philosophies you’ve carried with you?
Elliot: After high school, I studied Hospitality Management at the University of New Hampshire. In one of our classes, we read “Setting the Table” by Danny Meyers, and his philosophy on hospitality and team culture really resonated with me. My professor connected me with Richard Coraine—fellow alum and Chief Development Officer of Union Square Hospitality Group—who encouraged me to work in the kitchen at Gramercy Tavern to fully understand how a restaurant operates. He and Chef Michael Anthony are still great mentors to this day. My time at The French Laundry was equally formative; learning from Chef Thomas Keller and Chef de Cuisine David Breeden shaped my deep respect for farmers, producers, and a thoughtful approach to cooking—principles that guide our menu at Charlie’s.
What inspired you to open a restaurant in Napa Valley, and what do you love most about cooking here? How does the region influence your food and your approach?
Elliot: After working at The French Laundry for twelve years, my family and I had made our home in Napa Valley. As St. Helena locals, we loved Cindy's Backstreet Kitchen, so when Joel Gott gave us the chance to take over the space, we jumped at the opportunity to give back to the community we love. From day one at Charlie’s, our focus has been on supporting local farmers and ranchers. We source much of our produce from our newly planted garden and orchard at Spring Mountain Vineyard, and even our beef from cattle raised just two miles away by our friends at Napa Valley Land & Livestock. Our menu is shaped by seasonality, ever-changing and evolving to serve the very best of what our Valley and coast have to offer.
"From day one at Charlie’s, our focus has been on supporting local farmers and ranchers...Our menu is shaped by seasonality, ever-changing and evolving to serve the very best of what our Valley and coast have to offer."
Charlie’s feels both elevated and deeply rooted in the community. What kind of experience do you hope guests walk away with? How does the restaurant reflect your personal vision or values?
Elliot: We love that the space feels like you're walking into a friend’s home. The horseshoe-shaped bar was designed to feel communal—a place where neighbors, friends, and colleagues naturally gather. We also enjoy making more adventurous ingredients approachable, inviting guests to explore items like caviar in a fun and welcoming way.
How do you think about seasonality and sourcing when crafting your menu? We imagine Napa offers incredible ingredients and inspiration; what are your go-to local purveyors or favorites to work with?
Elliot: We let the farms really drive the menu. We regularly meet with our farmers and producers to hear what’s coming into season and build dishes around their harvests. Spring Mountain Vineyard and Napa Valley Land & Livestock, Knights Valley Wagyu, Napa Wild, Sea Stephanie Fish, and Regiis Ova Caviar are just a few others who we love working with.
Can you share what you enjoy about serving The Mascot at Charlie’s? Whether it's a pairing, a story, or the connection to the valley, we’d love to know what stands out?
Elliot: We love supporting wineries that are true stewards of the Valley. The Harlan family has been instrumental in shaping Napa Valley’s landscape and community, and happens to make an extraordinary wine that pairs beautifully with our menu.
Outside the kitchen, how do you unwind or find inspiration? Whether it’s travel, time outdoors, or a favorite local haunt, what keeps your creativity fueled?
Elliot: Outside of work, I love spending time with my family; my three young kids are a constant source of inspiration and growth. I also find balance in volunteering for the St. Helena Fire Department, where learning a new craft continues to teach me valuable lessons that carry over into hospitality.
