Chef

Landon Schoenefeld

Hailing from the Midwest, Landon Schoenefeld has been honing his craft in the kitchen for over 25 years & has been an innovator at the helm of his own restaurants - some of which have been featured in Food & Wine, Saveur, Bon Appetit, and The New York Times. Now he calls the Napa Valley home.

Landon’s food is vibrant, fresh, fun, colorful, and bold, but manages to remain deceptively simple. He spends many hours creating one-of-a-kind custom menus to fit any occasion. Landon has discerning tastes and his mise en place is always thoughtfully and locally sourced. Ingredients are always bright and fresh, while also striving to be wholesome and providing a sense of wellness. Landon believes that food is medicine and that you can only create the best food by starting with the best products.

All of Landon’s menus are seasonally inspired whether you want something low-key casual to upscale luxurious, he can accommodate. Landon is adept at cooking vegan, gluten-free, and dairy-free cuisines, but he truly shines the most when he is given carte blanche. He loves working with guests to create the perfect food & wine pairings. Together with the rest of the Rosie Hospitality team Landon is focused on stewarding thoughtful, vibrant cuisine into an ever changing environment.

Director of Marketing & Guest Experiences

Danielle Megears

Born and raised in Minnesota, Danielle attributes her approach to hospitality from her grandmother, Rosie. Coming from a tight-knit family her love for cooking and hosting started young by helping her grandmother and mother host large family dinners and get-togethers for the neighborhood.

After graduating high school Danielle started working in restaurants while attending the University of Minnesota. After taking an extended trip throughout Italy with her Grandma Gwen, she truly found her calling for wine and food and decided it was the career path she should take.

This led her to get certified as a sommelier and continue working in restaurants. After curating several wine lists throughout Minneapolis and working as the General Manager of the highly lauded, Heyday—she decided to move to San Francisco where she served as the General Manager at two-star Michelin, COI.

In 2019 she started her own hospitality consulting company. She was able to apply her expertise to several concepts throughout the Bay Area by combining her knowledge of traveling, dining and restaurant experiences. In 2020 after the effects of Covid were felt throughout the industry she decided to team up with Landon and Harry to form what is now, Rosie Hospitality to change the way people enjoy dining.

By taking her Michelin experience in restaurants and wine and combining it with her caring and detailed approach to hosting learned from generations of strong women before her, she strives to give a truly hospitable and memorable experience to guests.

Director of Operations

Harry Reynolds

Throughout his career, Cape Town native Harry Reynolds has sought out change and innovation. After receiving a B.S. in Biology from the University of Minnesota focusing on novel gene therapy he transitioned into producing web series and music videos for international recording artists. Working in restaurants during this time, a love for hospitality and cuisine grew steadily. A move to San Francisco presented the opportunity to work at the Michelin starred Angler, exposing him to a world class food and wine program in one of the most kinetic food cities in the world.

This experience led Harry to make the change from bartender to mixologist. Shifting his focus from guest relations to creating innovative, ingredient driven cocktails. Harry works closely with chef Landon to provide seasonal beverages to your guests that compliment and feature his vibrant cuisine.

After moving to Napa Valley Harry is looking forward to an exciting change of scenery as well as the challenge of moving the hospitality industry forward. By working closely with the rest of the team Harry will do everything he can to make sure your event runs flawlessly and your guests are taken care of.