Bernardo Ayala was born in Michoacan, Mexico. He came to the United States in the mid 1980’s and thus began his career in the restaurant industry. He also continued his education at Napa Valley College and Culinary Institute of America. He began by working as a prep cook and worked his way up to become Executive Chef, and now owner of his own restaurant. He has worked for many of well-known restaurants in the valley such as California Café, which later became known as Napa Valley Grille, Silverado Resort, Domaine Chandon, and the Culinary Institute of America in Greystone. For 11 years he was the Executive Chef at Silverado Brewing Company, in which he was in charge of all kitchen managerial duties, helped to start off the banquet department which brought in revenue of $800,000 to $1 million yearly. He also helped to make Silverado Brewing Company one of the first Green restaurants in the Valleyto help promote the sustainable food movement. At Napa Valley Bistro, he has continued to promote the movement and strives to use organic and local ingredients to bring that extra element to his dishes.
Bernardo believes in paying it forward and does so by involving himself with local non-profits that provide educational scholarships. For the past 5 years, he has helped to raise funds and now is one of the directors of GrupoIndaparapeo, a non-profit organization that strives to raise funds to help underprivileged and low income students in Indaparapeo, Michoacan (Mexico) and Napa Valley, achieve their academic goals by providing scholarships. For more information, please visit their website www.grupoindaparapeo.org. Bernardo strongly believes in helping others achieve their academic goals and to do so he has been a field supervisor and/or mentor for many high school and Culinary Institute students.