Four Seasons Resort and Residences Napa Valley

Four Seasons Tenure

• Since 2022
• First Four Seasons Assignment: current

Employment History

• Ever Restaurant, Chicago; Spiaggia, Chicago; Acanto, Chicago; Aviary, Chicago; The Office, Chicago

Education

• Culinary Institute of America Hyde Park, Culinary Science

Birthplace

• New Holstein, Wisconsin, USA

Languages Spoken

• English

Derek Stevenson seeks to discover the great wines of California, particularly the greater Napa Valley area, with a special focus on the Calistoga region to support the community and celebrate the talented individuals who have invested their life's work in the dynamic wine industry. A graduate of the Culinary Institute of America at Hyde Park, Stevenson brings a food-first philosophy to wine pairing, curating a 750-label cellar with regional focuses on Napa Valley, Sonoma County, and California's many AVAs alongside global producers that elevate the restaurant's cuisine. That perspective contributed to Auro earning its first Michelin star in 2023, and under his guidance, Wine Spectator has recognized the wine program with three consecutive Best of Award of Excellence honours.

A James Beard Award semi-finalist for Outstanding Professional in Beverage Service, Stevenson is also committed to championing POC and women winemakers on the list and through community-building events at the Resort. Certified by the Court of Master Sommeliers at 23 and now pursuing the WSET Diploma, Stevenson is known for making wine approachable through precise, engaging storytelling that connects guests to the people behind each bottle.

In building and refining the extensive yet highly curated wine list, Stevenson ensures the collection complements the restaurants' elevated cuisine, with options for guests to drop by for a casual glass by the fireplace or on the terrace, or to enjoy a perfect pairing with dinner. The Napa Valley collection includes Bond, Harlan Estate, Opus One, Hundred Acre, Scarecrow, Promontory, and Eisele Vineyard, with depth in back-vintages and large formats, while the cellar holds Old World icons such as Domaine de la Romanée-Conti, Château Latour, Château Mouton Rothschild, Gaja Sperss, and Vega Sicilia. Through an innovative Coravin program, guests can enjoy rare and collectible wines by the glass. Stevenson's wine offerings are also available throughout the Resort within Campo Poolside, in-room dining, in-room wine refrigerators, and Spa Talisa.

Originally from New Holstein, Wisconsin, Stevenson discovered his passion for wine and hospitality at a young age. He started working in a diner at age 14 and followed his passion to culinary school at the CIA Hyde Park. Following graduation, he turned his focus toward the beverage sector, pursuing his dream of becoming a fine dining sommelier at just 19. His career took him through Chicago's most celebrated restaurants, including the Aviary, the Office, and Ever Restaurant — the fine dining concept by Chef Curtis Duffy and Michael Muser — where he helped the team achieve two Michelin stars in just four months. Stevenson's personal mentor is Jarmel Doss, for whom he worked as a barback at the Office in Chicago. Doss gave Stevenson the opportunity to taste things most people never encounter and helped him realize his passion for perfectly balanced flavours, which led him to love pairing wine.

Beyond Auro, Stevenson volunteers at major culinary festivals, including Naples Winter Wine, Pebble Beach, and Healdsburg, and mentors emerging sommeliers through exam preparation, career development, and access to industry networks, following the lead of organizations like The Roots Fund and Wine Unify. He is also the in-house sommelier for Moor's Brewing Co., a growing Black-owned beer brand.

Outside of work, Stevenson enjoys biking, golfing, and enjoying as much great food and wine as he can.