Craig Wilmer

Chef de Cuisine

As Chef de Cuisine of TRUSS Restaurant + Bar in Napa Valley, Chef Craig Wilmer oversees the day-to-day operations of the kitchen. He also plays an essential role in the development of the restaurant’s dynamic and versatile menu alongside Executive Chef Erik Anderson.

With a decade of diverse culinary experience, Craig began his career flipping burgers at a country club. He went on to attend The Culinary Institute of America, where he received a bachelor’s degree in Hospitality Management. During that time, he had the opportunity to learn under Larry Forgione, which greatly impacted his view on farm-to-table cooking. Post-graduation, he set out on a pilgrimage throughout Europe, where he found inspiration through exceptional cuisine, and had the opportunity to visit some of the world’s most notable restaurants, fueling his passion for fine dining. 

After his sabbatical in Europe, Craig took on roles at distinguished restaurants throughout the Bay Area. He most recently worked at Dominique Crenn’s acclaimed Petit Crenn, where he assumed the role of executive sous chef and two-Michelin starred COI, where he met Chef Anderson. The duo’s synergy is now on full display at TRUSS, where they work to create an exceptional a la carte dining experience that specializes in distinctive caviar, game birds, and an exquisite wine program as a part of the on-site vineyard. 

Outside of work, Craig enjoys collecting rare cookbooks, antiquing, foraging and can be found experimenting with new recipes.