Bob Hurley
Travel and adventure are key to his game
With a deep rooted sense of adventure and a passion for exploring the world Bob Hurley, chef-owner of Hurley’s Restaurant and Bar in Yountville, looked to the kitchen as a way to make a living wherever his travels took him. With his first taste of the culinary world at San Francisco City College, Hurley fell in love and knew that food would be much more than just a job.
In gallivanting about the globe, Hurley takes a piece of every culture he encounters home with him. This worldly knowledge is reflected in the eclectic menu at his restaurant, especially in the annual Wild Game Week in the second week of November.
What are some of your fond childhood memories of food?
My family dinner table. My father was a fireman and a very good cook. He would cook spaghetti, enchiladas, pot roast and ribs. My mom was also a very good cook, she was more adventurous.
Where did your career begin?
I did not aspire to be a chef, but I did want to experience the world. My first step in getting involved with food was washing dishes in hotels and restaurants. I looked at the cooks and thought I could make more money doing that. I enrolled in San Francisco City College’s hospitality program. After the first semester, which was all cooking, I realized I really liked it. I dropped out after the first semester and went into a three-year apprentice program. My goal was to become a Journeyman cook (a level of craftsman between an Apprentice and a Master) so I could have a job anywhere I traveled. My first love is travel and adventure.
Where has cooking taken you?
I spent two years in Europe—Switzerland, Greece and the South of France. I have also been to Africa, India, Australia, Indonesia and Thailand. I try to learn the culture everywhere I go. To know culture is to know food.
When did you begin cooking with wild game?
When my wife and I were in Switzerland we worked the grape harvest. At the end of harvest the winery head would go hunting in the mountains and bring back a wild goat. So when I came back to the States it just felt right to have wild game after harvest. I started doing Wild Game Week the second week in November when I worked at the Napa Valley Grille.
Do you have any cookbooks that you can’t live without?
Yes. Escoffier. I don’t know why; I actually tried to get rid of it a few months ago and just couldn’t.
What do you cook at home?
Simple and light food. Grilled fish—I really like grilling—garden salads and Mediterranean flavors.
Do you have any guilty pleasures?
Ice cream. Vanilla is my favorite. It’s a flavor you can work with by adding fruit or cream. It’s the flavor I use to judge the quality of a brand.
When are you happiest?
Sailing in the San Francisco Bay with the wind in my face and a rudder in my hand.
What three ingredients do you always have around?
Olive oil, herbs and onions.
What legacy do you want to leave?
The understanding of quality of life. That life is not all about food and wine; there must be balance.
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