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Chef Mark Shoemaker brings a wide-ranging and refined culinary background to Violetto at Alila Napa Valley, blending a passion for craftsmanship with a deep knowledge of butchery, vegetable cookery, and sustainable farming. His culinary philosophy is rooted in authenticity, seasonality, and a genuine respect for the land and its bounty. Shoemaker’s career reflects a dedication to excellence and a commitment to continuous learning.
Shoemaker’s culinary philosophy was forged in the fields of Washington State, where he lived off-grid on an 80-acre community farm along the Nooksack River. Immersed in traditional farming practices — from plowing fields with oxen to cultivating crops by hand — he gained a profound appreciation for the grit and integrity behind sustainable food systems. This formative experience laid the foundation for his holistic approach to cuisine and deepened his commitment to ingredient-driven cooking. Later, Shoemaker spent two years at Prairie Fruits Farm and Creamery, mastering the craft of goat’s milk cheesemaking and further refining his connection to the land. Today, he resides in rural Napa Valley, surrounded by farmland and wineries — a lifestyle that mirrors the authenticity and connection he brings to every dish.
Chef Mark Shoemaker brings a wide-ranging and refined culinary background to Violetto at Alila Napa Valley, blending a passion for craftsmanship with a deep knowledge of butchery, vegetable cookery, and sustainable farming. His culinary philosophy is rooted in authenticity, seasonality, and a genuine respect for the land and its bounty. Shoemaker’s career reflects a dedication to excellence and a commitment to continuous learning.
Shoemaker’s culinary philosophy was forged in the fields of Washington State, where he lived off-grid on an 80-acre community farm along the Nooksack River. Immersed in traditional farming practices — from plowing fields with oxen to cultivating crops by hand — he gained a profound appreciation for the grit and integrity behind sustainable food systems. This formative experience laid the foundation for his holistic approach to cuisine and deepened his commitment to ingredient-driven cooking. Later, Shoemaker spent two years at Prairie Fruits Farm and Creamery, mastering the craft of goat’s milk cheesemaking and further refining his connection to the land. Today, he resides in rural Napa Valley, surrounded by farmland and wineries — a lifestyle that mirrors the authenticity and connection he brings to every dish.