This incredible lineup of vintners represents fine wines from 13 wine producing regions , six countries and four continents , including regions that NWWF is offering for the first time in its history . Throughout the weekend , patrons are sure to be impressed with the critically acclaimed and highly rated wines they will have the opportunity to savor , including rare wines that are difficult to find anywhere else . With such an impressive variety , there is something for everyone to enjoy .
“ We are proud to have assembled one of the most amazing collections of vintners representing some of the world ’ s most prestigious wineries for our milestone 25th anniversary of the Naples Winter Wine Festival ,” said Bill Cary , 2025 Vintner Committee Member . “ These world-renowned vintners will provide guests the opportunity to sample rare and exceptional wines from diverse wine growing regions and the chance to meet the individuals behind these wines in person .”
2025 CHEF DE CUISINE Angelo Auriana of The Factory Kitchen and BRERA Ristorante in Los Angeles , California
This year ’ s list of featured chefs is led by Angelo Auriana , the innovative celebrity chef behind The Factory Kitchen and BRERA Ristorante . A native of Bergamo , Italy , Auriana graduated with honors from the prestigious San Pellegrino Hotel School at age 17 . He made his way to California in 1985 , where he helped with the opening of “ Primi un Ristorante ” shortly after becoming executive chef of “ Valentino Ristorante ” during his tenure of over 18 years in Valentino ’ s kitchen .
In 2013 , Auriana partnered with Matteo Ferdinandi and Francine Diamond-Ferdinandi to launch Factory Place Hospitality Group , opening the trattoria-style The Factory Kitchen that year followed by the Milan-inspired BRERA Ristorante in 2016 . Both restaurants reflect the veteran chef ’ s pride in Italian cuisine and heartfelt desire to introduce diners to authentic dishes from Northern Italy .
Today , Auriana divides his time between Los Angeles and Las Vegas , continually developing menus and sharing his love for cooking through classes , tasting menus , wine collector food and wine pairings . Auriana also holds an honorary diploma from the mayor of Bergamo , Italy for sharing the town ’ s culture and traditions with the United States via his Italian Heritage Cuisine .
THIS YEAR ’ S OTHER PARTICIPATING CHEFS INCLUDE :
Josiah Citrin of Citrin and Mélisse in Santa Monica , California Stephen Coe of Dangerous Eats and The Early Bird Café in Plymouth , Massachusetts Cassidee Dabney of The Barn at Blackberry Farm in Walland , Tennessee Dean Fearing of Fearing ’ s Restaurant in Dallas , Texas Joe Flamm of Rose Mary in Chicago , Illinois Neal Fraser of Redbird in Los Angeles , California Rogelio Garcia of Auro in Calistoga , California Douglas Keane and Josh Gaulin of Cyrus in Geyserville , California Emeril Lagasse of The Emeril Group in New Orleans , Louisiana Beau MacMillan of CALA Scottsdale in Scottsdale , Arizona Carrie Nahabedian of Brindille in Chicago , Illinois David Nayfeld of Che Fico in San Francisco , California Nancy Oakes of Boulevard in San Francisco , California Charlie Palmer of Charlie Palmer Collective in New York , New York Ryan Pollnow of Flour + Water in San Francisco , California Andrew Quinn of The Noortwyck in New York , New York Dustin Valette of Valette and The Matheson in Healdsburg , California Bryan Voltaggio of Wye Oak Tavern in Frederick , Maryland
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