Chef Sharon Li's career in the kitchen began in San Francisco as a line cook at Tyler Florence's flagship restaurant, Wayfare Tavern, where she quickly worked her way up to Chef de Tournant. She then spent two years as Sous Chef at Revival Bar+Kitchen in Berkeley and at Fusebox, an izakaya-style Korean restaurant in Oakland.
While in the East Bay, she dedicated her time to nose-to-tail cooking, traditional fermentation and pickling techniques, and honed her focus on a simplistic, less-is-more approach to cooking.
During the fall of 2014, Sharon brought her expertise to the Napa Valley and PRESS. In her role as Chef she manages the talented team in the kitchen and continues to build deeper relationships with the purveyors whose products serve as the foundation of the elevated steakhouse cuisine served at PRESS.