A Bar & Lounge by Chef Thomas Keller
Make a Reservation
We look forward to welcoming you at the Regiis Ova Bar & Lounge. We accept reservations and also walk-ins for a portion of the dining room. Reservations may be made on Resy.
Hours
Thursday: 4:00pm – 9:30pm
Friday: 4:00pm – 9:30pm
Saturday: 12:00pm – 10:00pm
Sunday: 12:00pm – 8:00pm
6480 Washington Street, Yountville, CA 94599
707-947-7181
Parking is available in the Regiis Ova Bar & Lounge parking lot (entrance on Oak Circle) or on the street.
Live Jazz at Regiis Ova Bar & Lounge
Thursday - Saturday 6:30 - 9:30pm
Sunday 5:30 - 8:00pm
The Lounge
Located in Yountville, California, Regiis Ova Bar & Lounge is a new destination from caviar authority Shaoching Bishop and Chef Thomas Keller, co-founders of Regiis Ova caviar. A celebration of bubbles, classic dishes with a contemporary approach, and, of course, caviar.
About the space
Consulting with AD100 designer and fellow Northern California native, Ken Fulk, Chef Thomas Keller’s team designed the space with a curated assortment of RH furnishings, conceived as a romantic feast for the senses, where exquisite dishes are presented in a lush garden setting or within a series of elegant lounge spaces enveloped in a palette of deep sea greens, rich organic textures and luxe sink-in seating. The vision is brought to life with select collections from RH Interiors, RH Modern and RH Outdoor in a range of fine materials – from Italian artisan leather, Libeco Belgian linen and handwoven seagrass to Grey Marquina marble, hand-forged iron and premium sustainable teak.
The Team
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Shaoching Bishop
Shaoching Bishop is the President of Regiis Ova. Before partnering with Chef Thomas Keller, most recently, she was Managing Director and CEO of Sterling Caviar where she oversaw sturgeon farming operations, caviar production, finance and accounting, sales and marketing as well as international expansions and acquisitions.
Prior to Sterling, Bishop was the General Manager of TNC Holding Co. which is one of the oldest brands in caviar. Her main function was to re-structure the management team and streamline operations to bring a troubled company back to profit and develop an exit strategy for the business.
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Chef Thomas Keller
With a name that is synonymous with quality and high standards, Chef Thomas Keller has set a new paradigm for the hospitality profession. The chef and proprietor of The French Laundry, in Napa Valley, and Per Se, in New York, he is the first and only American-born chef to hold multiple three-star ratings from the prestigious Michelin Guide, as well as the first American male chef to be designated a Chevalier of The French Legion of Honor, the highest decoration in France.
Keller’s restaurants also include French bistro Bouchon and Bouchon Bakery with locations in Yountville and Las Vegas; family-style Ad Hoc and La Calenda both in Yountville; and The Surf Club Restaurant in Surfside, Florida.
In January 2017, Keller, along with chef Daniel Boulud, led Team USA to win gold in the Bocuse d’Or, the worldwide cooking competition started by legendary French chef Paul Bocuse.
With more than 1.5 million copies in circulation, he is the author of six cookbooks, including the recently released The French Laundry, Per Se.
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Michel Couvreux
As Director of Beverage, Michel Couvreux develops the beverage program for Chef Keller’s casual and fine dining restaurants. In this role, he relies on his tenure as Beverage Director, East Coast and as head sommelier at Per Se, where he managed their extensive wine program and developed the wine education program for the restaurant’s dining room team.
Couvreux joined Per Se in September 2009, bringing 20 years of experience at some of the world’s top dining establishments. During his tenure, Per Se was recognized by Wine Spectator for its extraordinary wine program and received the Grand Award in 2013 and in each subsequent year. In 2018, Wine Enthusiast inducted Per Se into its Restaurant Hall of Fame for continual recognition of appearing on America’s Best Wine Restaurants. Couvreux holds an Advanced Master Sommelier Certificate from the Court of Master Sommeliers.
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Jeffery Hayashi
In his role as Chef de Cuisine at Regiis Ova Bar & Lounge, Jeffery Hayashi provides adept leadership to the culinary team while effectively managing the day-to-day kitchen operations.
Prior to the joining the lounge, Jeffery served as the Head Chef Candidate for Team USA Bocuse d’Or in both 2019 and 2023. During his time on the Bocuse d’Or team, Jeffery was Chef de Cuisine for the Michelin-starred restaurant Madera, located in the acclaimed Rosewood Hotel. He also held positions as the Chef de Cuisine at Senia in Honolulu and the Executive Sous Chef at Mourad in San Francisco.
Jeffery’s educational background includes a certification in Architecture and Sustainability from Arizona State University, an experience he acknowledges for igniting his interest and fostering the craftsmanship and creativity integral to his cooking.