Our Story
True to wine country form, the story behind Napa Valley Lobster Co. is a good blend — of upbringing, legacy, timing, and even a famous movie director.
As a young girl, Ines fell in love with making delicious food. Later, she discovered she loved the fast-paced rush of serving others just as much.
The Key Ingredients
Born in New Jersey, Ines Chiarello was inspired by her best friend’s dad, who was a country club chef. Their kitchen always presented smells that were unknown and wonderful, making Ines fall in love with the culinary arts. The result was a career that included graduating from The Culinary Institute of America, with stints in Miami, New Orleans (where southern boils bubbled their way into her heart) and, ultimately, Napa Valley.
All of which served as ingredients to a single moment when, like a good boil, it all came together perfectly.
Ready to Cook
While working in the now defunct Keller’s Market, the butcher received a request from a renowned, Napa-based film director, producer and screenwriter. The ask? To provide a low country crawfish boil at his Napa Valley home, enjoyed al fresco and dumped on a big table lined with newspapers — just like in New Orleans. Having experience cooking in the south, Ines knew exactly what to do.
Ines’ boils were more than just a good time, they did good, too — helping feed fire fighters throughout fire seasons in Napa Valley.
There was one problem, crawfish was unavailable for the event, so they asked to substitute lobster. The result was a boil so beloved and successful that all of Napa Valley was asking about it! Word spread and soon wineries started hiring Ines for their wine club events, and it was only a matter of time before Ines and her team were focusing on doing lobster boils full time.
In the years that followed, Ines hosted boils in other counties, then states, then countries, and what started as a staff of two grew to 25 that did 750 boils per year, serving up to 600 guests and 17,000 lobsters.
For quite some time, Ines’ lobster boils were on a roll — then COVID hit.
Bringin’ Back the Boil
Ben and Ali Koenig have ran family-owned Heritage Eats in Napa for nearly six years, and were drawn to how Ines matched their love and passion for serving the community.
Prior to the pandemic, Ines and a friend had been meeting at their new favorite place in Napa called Heritage Eats. When Ines met the husband and wife owners, Ben and Ali Koenig, the group immediately hit it off with their shared love of food, service, and common New Jersey roots. Their friendship grew over more meals and joyful conversations, but one visit in 2020 found Ines at a point where she thought her boils would be no more.
COVID brought all catering to a screeching halt — and Ines was ready to throw in the towel… but Ben, Ali, and their General Manager Charles had other ideas.
Inspired by her story and love for lobster boils, Ben and Ali asked to continue Ines’ life’s work, so long as she stayed involved. The combination of Ines’ insight and reputation with Ben and Ali’s versatility and ability successfully navigate the pandemic proved to be a force that would carry Ines’ lobster boil legacy well into the future.
The NVLCo. team at the premiere “First Crack” event in Napa. Generations of boilers bringing wine country’s most authentic lobster boil to the community.
With that, Napa Valley Lobster Co. was born, building off of the events that Ines made so popular while also introducing new ways for people to host southern lobster boils in their own backyard all over Northern California — where enjoying food leads directly to enjoying each other.
We can’t wait for you to be part of continuing our multi-family, multi-generational story of being wine county’s most authentic lobster boil, as you experience fresh Maine lobster, tasty New Orleans seasoning, and one-of-a-kind Napa charm as it boils together for an unbelievable dining experience — wherever you are.