Ercolino Crugnale, at home in the Willamette Valley, the heart of Oregon Wine Country, has garnered a national reputation for his skills and creativity.  Applying over 30 years of experience as a Restaurant Owner, Executive Chef, Food and Beverage Director, and General Manager, in more than 15 restaurants, including concept, design, construction, operation and rebranding of 6 operations.

While at The Allison Inn & Spa, Crugnale earned the distinction of being named  one of the Top Sommeliers of the Year in the country as named by Food & Wine magazine in April 2010, for the wine program he established at Jory Restaurant.

Educated at the Culinary Institute of America, Crugnale’s background encompasses the full gamut of culinary experiences at many of the nation’s top restaurants, ranging from Executive Chef to Food and Beverage Director and Restaurant Owner.

Crugnale started in the kitchen at Oregon’s Salishan Lodge where he enjoyed numerous roles over a four-year span, including Sous-Chef.

Crugnale spent eight years as a restaurant owner in Scottsdale, Arizona, first with Restaurant Oceana, which was named ‘Best Seafood Restaurant’ in the Phoenix area by both the Arizona Republic and Phoenix Magazine for four

consecutive years. He went on to open Mezcal, featuring the cuisine of Mexico, based on his extensive travels throughout the country and his passion for the cuisine.

He served as Executive Chef for the Monterey Plaza Hotel before accepting the position of Executive Sous-Chef at the famed Hotel Bel Air in Los Angeles. Crugnale served five years as Executive Chef of the Stanford Court Hotel in San Francisco where he also held the title of Wine Director, during which time Fournou’s Ovens earned a coveted Wine Spectator Grand Award.  Crugnale also served as Executive Chef for the Renaissance Lodge at Sonoma and the Director of Food & Beverage at the Hotel Jerome in Aspen, Colorado.

Ercolino has made numerous national television appearances ranging from the Food Network with Robin Leach to Laura McIntosh’s popular “Bring It Home” series, still shown in syndication. He has been the featured chef at the James Beard House and his work has been noted in publications ranging from the Wall Street Journal, The Oregonian, Food Arts, the culinary arts manual, “On Cooking,” to Williams-Sonoma publications.