Our Team

Mark Shoemaker

Executive Chef

Chef Mark Shoemaker brings a refined and thoughtful approach to modern cuisine at Violetto. A graduate of the country’s most respected kitchens, including the Michelin-starred Acadia and Elske in Chicago and The Willows Inn in Washington, Shoemaker’s culinary philosophy is grounded in authenticity, seasonality, and craftsmanship. His passion for butchery, vegetable cookery, and sustainable farming reflects a deep respect for the land and its bounty. 

Prior to joining Alila Napa Valley, he led the culinary program at the Pendry Hotel Chicago and spent two years at Prairie Fruits Farm & Creamery, where he honed his connection to farm life and artisanal cheesemaking. Now calling Napa Valley home, Shoemaker channels that connection into every dish, celebrating the region’s terroir with honesty and intention.

Zachary Dortenzio

General Manager I Director of Food & Beverage

Zachary Dortenzio’s passion for food, wine, and genuine hospitality is rooted in his New England upbringing and Italian heritage. A graduate of the Culinary Institute of America, Zachary trained under the mentorship of Master Sommeliers, developing a deep appreciation for wine and its power to connect people and place.

His career spans some of the world’s most prestigious luxury resorts, including Four Seasons Resort Hualālai and Nobu at Four Seasons Lāna‘i, where he helped the team earn the Forbes Five-Star distinction. Known for his balance of creativity and operational excellence, Zachary curates dining experiences that celebrate seasonality, local partnerships, and the stories behind every glass and plate.

Now leading Food & Beverage at Alila Napa Valley, Zachary continues to elevate the region’s culinary narrative, cultivating meaningful connections between guests, artisans, and the surrounding wine country that inspires it all.