Chef Dave Page has had a long romance with the historic Novitiate Winery in Los Gatos, the home to Testarossa Winery since 1997. In fact, it was his love affaire with good food and wine that prompted him to make a career change from financial consultant to the world of haute cuisine and eventually led him back to Testarossa as our Executive Chef. Page’s extensive experience with Chardonnay and Pinot Noir wine pairing make him the perfect choice to lead Testarossa’s rapidly growing private events department.
Page began his culinary life at renowned Café Mozart in San Francisco and eventually on to one of the South Bay’s finest restaurants, Le Mouton Noir in Saratoga. In 1994, Dave started his own business, Epicurean Adventures, creating private dinner parties and winemaker dinners including some at Mirassou/LaRochelle - whose champagne cellars were also located at the historic Novitiate. Customer response was so overwhelming that he quickly became the exclusive chef for Mirassou in charge or all catering, wine-paired lunches and dinners as well as cooking class series at the winery. He was also part of the winemaking team, advising on food-pairing compatibility of their various releases.
Wine and food enthusiasts have enjoyed Chef Page’s culinary creations at Mount Eden Vineyards, J. Lohr Winery, Savannah Chanelle, Paraiso Vineyards, LaRochelle and other local wineries. His multi-course wine-paired dinners have been a hit in Napa and Sonoma as well.
As Page began to explore new challenges, he took on the role as Consulting Chef for restaurateur Don Durante’s new project Cascal in Mountain View. Page had worked with Durante at Le Mouton Noir. After extensive research, travel and testing, Page made Durante’s concept of a ‘Nuevo Latino’ restaurant a reality as Cascal opened to rave reviews. While he continued pursuing his passion for food and wine, catering winemaker dinners and corporate functions at J. Lohr, he decided to expand and develop his knowledge and skill of artisan baking - which had always been a passion. He enrolled in the San Francisco Baking Institute, and then landed an apprenticeship at a small bakery in Dublin. Dave is committed to making naturally leavened breads and pastries an integral part of the Testarossa experience.
In 2008, Page dove into the world of corporate catering to Silicon Valley’s elite when he was named executive chef for Just Catering. He was brought on board to oversee and expand their catering operations to meet the growing demand of Silicon Valley’s hottest technology companies. This positioned Dave perfectly to lead the new Testarossa Culinary Team as the winery expands its offerings for Silicon Valley’s corporate and social events center.