Bios

Bios

 

Jamie Jamison

General Manager and Wine Director


Jamie joined our team here at Brix in October 2017. Jamie is a hospitality professional with a broad range of food & beverage experience.  He is a native of Milwaukee, Wisconsin where he first was immersed into the beer culture.  Before graduating from the University of Wisconsin, Jamie spent two years with the United States Navy aboard the USS Vulcan as a Boatswain mate.

Jamie has had a host of experience at some of the finest properties across the United States including Beverage Director at the Plaza Hotel in New York City; Director of Restaurants and Hotel Sommelier at The Hotel Jerome in Aspen Colorado; Assistant General Manager/Wine Director at George’s at the Cove in La Jolla California; and General Manage/Wine Director at The American Restaurant in Kansas City Missouri; and most recently, opening The Acacia House by Chris Cosentino at Las Alcobas in St. Helena as the Director of Restaurants.

Jamie holds the titles of: Advance Sommelier for the Court of Master Sommeliers; Certified Specialist of Wine and Certified Specialist of Spirits for the Society of Wine Educators; Bar Smarts Advanced from the Beverage Alcohol Resources.  Through Guild of Sommeliers he has traveled to France, German, Italy, California and Oregon on educational enrichment scholarships.  He has been presenter at the Aspen Food & Wine Festival, Naples Winter Wine Festival, Paris of the Plain Cocktail Festival, Crush Michigan Wine Festival, James Beard Benefit Dinner at The American Restaurant and the Nantucket Wine Festival.  As a Sommelier, he has been named the first Riedel Crystal ‘Sommelier of the Month’ and twice been invited to compete at the regional championship of ‘Top Somm’.

With his broad range of experiences, Jamie brings an excitement and joy of hospitality and modern culinary culture balanced with a deep respect of the history of food and beverages.  Teaching and tasting are his specialties.

jamie@brix.com


Cary Delbridge

Chef

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.

cary@brix.com


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.

matt@brix.com