About

Chef/owner Michael Gyetvan describes the Norman Rose as “that comfortable spot where you can meet family and friends for a nice pint or glass of wine paired with a great burger or other classic, American comfort food.”

MICHAEL  & CHRISTINA GYETVAN

Michael and Christina Gyetvan met at Tra Vigne in the early 1990s, where Michael was Chef de Cuisine and partner. They opened their first restaurant, Pizza Azzurro, at its original location on Second Street in downtown Napa. As early believers in the City of Napa Downtown scene, they eventually outgrew the Second Street space, renamed the restaurant Azzurro Pizzeria & Enoteca, and in 2008 developed a beautiful and expanded new space on Main Street at the north end of Napa’s restaurant row. Subsequently, in late 2009, Michael and Christina opened their second restaurant, the Norman Rose Tavern, anchoring Napa’s West End District on First Street, just around the corner from the original Azzurro location.

A graduate of the Culinary Institute of America in Hyde Park New York, Michael developed his keen culinary skills under the tutelage of acclaimed chefs Michael Chiarello and Bradley Ogden, having led the kitchens at Tra Vigne, One Market and the Lark Creek Inn. His time and experience within those kitchens has fueled his philosophy of simplicity and freshness in every meal he prepares. Now that both Azzurro Pizzeria and the Norman Rose Tavern have achieved such tremendous accolades and success, Michael is now considered one of Wine Country’s top performing chefs and restaurateurs.

Both Michael and Christina are avid outdoors-people, enjoying skiing, cycling, kayaking and gardening – and anything that involves family. They are the proud parents of four children, Caitlin, Kellie, Cassidy and Kobi. The Gyetvan home is also a venerable Noah’s Ark, with a German Shepherd named Stella, a Cattle Dog Mix named Angus, and two cats named Mimi and Quiddles.

Azzurro Pizzeria and Enoteca and the Norman Rose Tavern each offer fresh, locally sourced, satisfying, and unpretentious food and drink at reasonable prices, and both enjoy that magic reputation as both a local favorite and a visitor destination.

DOUGLAS SEELEY

CHEF DE CUISINE

Born in San Antonio, Texas, Douglass Seeley was raised on his mothers mid-western rooted cooking. As with many chefs, his interest in food started young. As a young child, he was caught sneaking off from a hotel tour to peek into the restaurant’s refrigerators.

A graduate of the Culinary Institute of America in New York, Douglass worked in kitchens in Arizona and Oregon, developing his own personal style and philosophy of food.

In his quest to learn more, he enrolled at the CIA’s St. Helena campus and fell in love with the Napa Valley, and its abundant farm to table connection. His Napa Valley career began at  Tra Vigne Restaurant where he met Michael Gyetvan. Douglass helped open chef Cindy Pawlcyn’s Miramonte (later Cindy’s Backstreet Kitchen) where he also met fellow Norman Rose Tavern managers Pat Jeffries and Jon Crane. As executive sous chef Douglass was able to use his creativity, taking advantage of the wonderful Bay Area produce and purveyors.

After a stint at restaurant Etoile at Domaine Chandon, he realized his heart was devoted to classic American comfort food, moving on as sous chef of Napa’s BarbersQ restaurant. When the opportunity arose to reunite with Gyetvan at Norman Rose Tavern he jumped at it. Douglass became chef de cuisine after opening chef Reed Herrick relocated to Southern California, providing a great fit for his personal style and philosophy.

When not in the kitchen, Douglas spends quality time with his wife Jackie, and their two daughters, Penelope and Guinivere.

 

JON CRANE

GENERAL MANAGER

Jon was born in southern California but moved to Napa with his parents when he was 8 years old.  Family gatherings usually revolved around Southern comfort food with a little wine thrown in for good measure.  Jon’s first restaurant job was right out of Vintage High School, working at Mustard’s Grill as a bus person during the summers while he attended San Diego State University.  He finally left San Diego for good in 1994 and moved back to the valley.  He worked for the California Cafe and stayed on as it transitioned to the NapaValley Grille in the late 90s.  In 1999, he returned to Mustard’s Grill and then helped Cindy Pawlcyn open what is now Cindy’s Backstreet Kitchen.

In 2002, Jon decided to work for the Starbucks Corporation.  After 3 years, he took the opportunity, with his two small children to move to Portland, OR where he worked for the McMenamin’s hotel property in Troutdale.  When the family got homesick for the Napa Valley, they moved back in 2008. Jon was very excited to have the opportunity to work again with Reed Herrick and Doug Seeley at the Norman Rose Tavern.  Together, with Michael Gyetvan they have created a destination restaurant for families, locals and tourists.  His two daughters, Elena and Maile think the Mac ‘n’ Cheese is the best!