Meet Our Food and Beverage Team

Our accomplished restaurant team of professionals includes some of the best in the business, many of whom are CIA alumni. Learn more about our team below.
Image of Executive Chef Deborah Mullin ’99, The Grove Restaurant in CIA at Copia in Napa, CA.

Debrorah Mullin, CIA ’99
Executive Chef

Deborah Mullin is a 1999 graduate of the Culinary Institute of America whose flavors are informed by her Italian heritage and childhood experiences in her family’s gardens in Maryland celebrating fresh, seasonal ingredients. Her unique menu at The Grove Restaurant centers around produce, herbs, and leafy greens from CIA at Copia’s Culinary Garden and highlights products from local, environmentally conscious ranchers, farmers, and fishers. With inspiration from Italian and Mediterranean cuisines, spiced with California and Napa Valley sensibilities, she focuses on the communal experience of food to create technique-driven renditions of classic dishes.


Zack Mutrux, CIA ’12, Sous Chef at The Grove

Zack Mutrux, CIA ’12
Sous Chef

Growing up in Missouri, Zack was really into cooking from a young age. He always had a knack in the kitchen, but didn’t realize it was possible to turn his passion into a career. After working in restaurants for seven years, Zack visited Napa and toured the CIA at Greystone in St. Helena, CA and he instantly knew it was the ticket to finding his way in the industry. He fell in love with the Napa Valley, and he and his wife moved there, both determined to succeed. After graduating from the CIA at Greystone, Zack began working at PRESS Restaurant in St. Helena, CA, where he quickly worked up the ranks to sous chef. He then moved on to work catering around the Valley. Soon after, one of his chef-instructors from CIA connected him with Chef Dominic, who has brought him on as the sous chef at The Grove.


Ashley Goodloe, CIA ’20, Pastry Chef at CIA at Copia

Ashley Goodloe, CIA ’20
Pastry Chef

Ashley’s love for baking began when she was little—spending time with her grandmother in the kitchen. Growing up in Costa Rica, she began her own business making custom cakes and that inspired her to further her career in the pastry industry. After graduating high school, Ashley made her way to San Antonio, TX to pursue her pastry chef dreams and attend the Culinary Institute of America, where she graduated in 2020. Post-graduation, she moved to Georgia and began her career as a banquet pastry chef at Sea Island, a luxury five-star resort. One of her favorite things about her work is that she has the opportunity to travel the world and practice her passion—and that is what drew her to Napa to work for her alma mater at CIA at Copia. Ashley is grateful to be able to make beautiful, sweet creations in the heart of Napa Valley.


Jacob Tracy, culinary gardener at CIA at Copia in Napa, CA

Jacob Tracy
Culinary Gardener

Jacob was born and raised in Napa and seeks to help heal our relationships with land and food. Working as an organic farm camp counselor, native and edible landscape, harvest intern and vineyard crewmate, he has grown to appreciate the gifts each season brings to our lives and our tables. After managing his university garden, he now works with CIA to provide a bounty of fresh produce for chefs and students all year long. He loves chatting with anyone who wanders through the Copia gardens and is building community by partnering with other local farmers and seed keepers. When he’s not gardening, Jacob likes to spend his free time hiking, reading, or watching science fiction, and making blackberry wine at home.


Rachel Kohn Obut, consulting gardener at CIA at Copia in Napa, CA

Rachel Kohn Obut
Consulting Gardener

Rachel Kohn Obut fell in love with gardening as a child, enamored by the joys of eating and cooking with just picked strawberries. After graduating from Oberlin College in 2005, she dove into farming. She has been managing mixed vegetable and flower farms and culinary gardens in Napa and Sonoma since 2010 and is excited to bring her years of experience to the CIA Gardens at Copia. When Rachel is not working in the garden, she enjoys hiking, yoga, cooking what she has grown, and spending time with her young daughter.


 

Insalata Misticanza Greens at The Grove Restaurant
Grapefruit Tart at The Grove Restaurant
Broccolini and Bean Purée at The Grove Restaurant
Sorbet Dessert at The Grove Restaurant
Spelt and Flex Gnocchi at The Grove Restaurant

Check out all of the Food and Wine options at Copia:

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Lunch Box at Copia logo
Wine Bar at Copia logo
3D Dining Experience logo
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