About Chef Todd Kerlin

Born and raised in Pennsylvania, Todd grew up with grandmothers who cooked everything from scratch and instilled in him an appreciation for not only cooking but a love of feeding friends and family.  He graduated from Penn State University with a Bachelor of Science degree in Hotel, Restaurant and Institute Management and then moved onto the esteemed Culinary Institute of America (CIA) in Hyde Park, New York. There, Todd graduated with and Associates Degree in Culinary Arts.  

Throughout college and culinary school, Todd spent his time out of the classroom working in professional kitchens.  After graduating from the CIA in 2004, Todd moved out West to the Monterey Peninsula where he was mentored by chef Walter Manzke at L’Auberge Carmel and Bouchee Restaurant in Carmel-By-The Sea, California.  Moving up the ranks, Todd became a sous chef at Bouchee before moving onto the kitchen at Bernardus Lodge in Carmel Valley.  

After a stint at the Mobil 4 Star resort as a sous chef from 2005-2007, Todd continued his journey and moved to the Napa Valley in order to work at Ubuntu Restaurant in downtown Napa. At Ubuntu, Tood helped lead the culinary team to earn a Michelin star in 2009.  Later that year, Todd began working at HALL Wines in St. Helena, bringing his culinary knowledge and cooking background “to the table”, creating a new Food and Wine Experience for guests.

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