Allan Mochwart began his hospitality career in Miami where he grew up, working at Penrods in South Beach. As his career progressed, he found himself at the Buckhead Diner in Atlanta. He went on to own and operate his own restaurant in Stone Mountain, only later to sell it and move to Costa Rica to build a small resort.
Allan’s passion for wine brought him to California where he assisted in opening two new restaurants, Max’s Opera Café in Stanford Shopping Center, and Il Fornaio in Palo Alto. The opportunity to work for Jan Birnbaum brought Allan to Calistoga to work at Catahoula where he met his wife, Carla. He then went on to work at Mustards Grill with Cindy Pawlcyn where he was the wine buyer and restaurant manager. Allan took a hiatus from management to help raise his children while working at Brix restaurant. Wanting to get back into management, he opened up Bottega restaurant with Emmy Award Winning Chef, Michael Chiarello, only to find himself returning home to Brix.
Allan’s time away from work is spent in Napa with his wife and two children, Noah and Macy. They enjoy swimming, sports, and fine dining. Allan’s passions include vintage auto racing, motorcycles, and cooking.
Born in Alexandria, Virginia, Chef Cary Delbridge was immersed into the restaurant business at the age of nine. His father (owned) a restaurant in Springfield, where his love for the restaurant business began. Before graduating from high school, Chef Delbridge was already cooking with some of the best chefs that Washington D.C. had to offer, including Jeff Buben and Cathel Armstrong, at Vidalia and Bistro Bis, respectively.
After high school Chef Delbridge moved to San Francisco to learn and experience everything the culinary mecca had to offer. His first California influence was Chef Lance Velasquez at John Frank. It was there that his appreciation for simplicity–allowing the ingredients to speak for themselves–began. John Frank was also where Cary met his wife, Nicole, who is a pastry chef in Napa. From there Chef Delbridge had the opportunity to work at other great bay area institutions such as Town Hall, Farrallon and Ondine, before becoming chef at Supperclub in San Francisco and Amsterdam. “I had the ability to explore and form culinary creativity with no boundaries and take it as far as I wanted at Supperclub.”
In 2011, Cary came to Brix as Sous Chef and was reunited with then chef Chris Jones, an old east coast connection. He immediately felt at home. “I felt inspired by the restaurant’s woodwork, the incredible kitchen and stunning views. I just feel that the food should enhance the already amazing Napa experience.” Since taking over the top chef position at Brix, Chef Delbridge describes his cuisine as American with Southern roots and Californian influence. When he’s not at Brix you can find Cary at a Giant’s game or eating and spending time with his family.
Jeff Creamer’s career in food and wine began shortly after college. Following his graduation from the University of Virginia, Jeff stayed in Charlottesville, where his love of food and restaurants drew him into a six-year stint as a cook. After one too many cuts and burns, Jeff decided to develop his skills behind the bar.
With a growing desire to work in one of the top food destinations in the world, Jeff moved to San Francisco in 2002, where he landed a position as bartender at Rubicon working under renowned Master Sommelier, Larry Stone. He became cellar master for Rubicon’s library-like wine collection and later, became assistant sommelier.
Upon his success in the elegant atmosphere of Rubicon, it was a natural progression to Hawthorne Lane. With the later transformation of Hawthorne Lane into TWO, Jeff created a wine program reflective of the changing culinary tastes of the city. His thoughtful selections of wines focused on value over brand-name recognition have brought a gamut of varieties, regions and styles into focus.
In his new role as Wine Director at Brix, Jeff is crafting a wine list that recognizes the greatness of the Napa Valley, and specifically of Oakville, as a prime spot for producing Cabernet Sauvignons. “Oakville has the ultimate climate and location for Cabernet,” Jeff says. “We’re looking forward to showcasing the wines that are produced here.”
Special Events Manager
Matt joined the Brix team in 1997 and has been with the restaurant ever since. He has held many positions in his 15 years with us including Dining Room Manager, General Manager and since 2008 Special Events Manager. Matt grew up in Eureka with his first job in the industry being at the Red Lion Inn. He eventually worked his way up to Management of their fine dining restaurant where he was responsible for the wine list and management of a 180-room hotel and the challenges it presented. In 1990, he joined the food and beverage team at the Eureka Inn which is known for its food and wine program, and had the opportunity to work the area’s best. The time Matt spent at the Eureka Inn was incredibly educational and he credits the very talented individuals he worked with there for helping fuel the passion for food, wine and special events he has today. Matt has held the position of our Special Events Manager since 2008 and he is a wealth of information for all things Napa Valley so consider him your own personal resource.
In his time away from Brix Matt enjoys fishing for the “illusive” sturgeon on the Napa River, golfing at the wonderful local courses, attending local activities, gardening at his home in Napa or playing “tour guide” to visiting family and friends. He truly takes pleasure in showing off Napa’s superb wineries, restaurants and all of the wonderful things that make Napa such a great place to work and live.