Dan Poli

General Manager

A Napa Valley Native, General Manager Dan Poli found his passion for hospitality working at the restaurant at Auberge du Soliel. He started as a restaurant rookie in 2000 and quickly worked his way up to Expediting for Chef Richard Reddington. He found that being able to be a part of the kitchen and the dining room was a perfect spot. He really fell in love with the relationship between food, wine, and the amazing place he had grown up in. During his tenure at ADS, he also fell in love with a young lady who would later become his wife.

After Auberge du Soliel, he continued on with Richard Reddington and in 2005 opened REDD restaurant in Yountville, Ca. A few years later, having never lived outside of Napa made Dan curious about what else he could learn. So in 2008 he and his family moved to Las Vegas where he took a Job at Wolfgang Pucks’s, Spago, inside Ceaser’s Palace. He quickly excelled and found out his natural ability to speak about wine and food catapulted him to be there top selling Captain.
It didn’t take long for home to call to the Poli Family and they returned to Napa, with Dan taking a job at Silver Oak Cellars as one of the managers in the Oakville tasting room. There he continued to learn about the wine making process while being able to give guests visiting the winery an experience they would not soon forget. After Silver Oak Cellars Dan stepped into a management position overseeing Boon Fly Café and two other outlets, at The Carneros Inn.

Fine Dining called again and in 2014 he took over The Farm, at The Carneros Inn as General Manager. There he was able to take his local roots and the skills acquired from many years of hospitality service and make The Farm a Michelin recommended restaurant.
Fun Fact – On his days off, Dan pursed another passion, motorcycle racing. He raced Arena Cross and flat track motorcycles with no brakes (true story), starting at the fresh age of 7 years old he raced competitively until his first daughter was born in 2007.

Cary Delbridge


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.

Matt Guyot

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.