Chef Tom Stafford

In his role as Estate Chef, Tom Stafford is responsible for the development of the Roy Estate culinary identity.

Originally from Atlanta, Georgia, Tom began his fine-dining career at Alinea in Chicago and Craft in Atlanta. At Alinea, a longtime recipient of three Michelin stars, Tom worked closely with famed chefs Grant Achatz and Dave Beran. It was working under “Top Chef” Head Judge Tom Colicchio at Craft, however, where Tom developed the ingredient-driven cooking fundamentals that he relies on to this day. Tom has also worked and studied extensively through France, Spain, Peru, Chile, Mexico and the Middle East for the sole purpose of learning more about food and wine.

Tom’s time in the Napa Valley began in 2013 at the Culinary Institute of America at Greystone in St. Helena, CA. At the CIA, he served as a lead instructor specifically focused on the pairing of fine cuisine to Napa’s celebrated wines. Tom also was a member of the Silver Oak culinary team and built the rich culinary program at Vine Cliff Winery’s two locations in St. Helena and Oakville.

Tom’s expertise in wood-fired cooking and traditional methods of food preservation are drawn from both his experiences in Napa and his southern culinary heritage. At Roy Estate, Tom has established extensive culinary gardens whose bounty forms the foundation of Roy Estate’s culinary offerings through all four seasons.

Tom is a graduate of Le Cordon Blue College of Culinary Arts. Furthering his wine education, he has completed Level 1 training with the Court of Master Sommeliers.