Senior Estate Host & Winery Chef, Paul Hobbs’ Winery
Born into a California “foodie” family (his father was a restaurant manager), it’s possible that Tyson Ducker was destined for a career as a winery chef, but he made some interesting stops along the way.
A graduate of UC San Diego, La Jolla with degrees in Philosophy, Theater History & Playwriting, Tyson spent five years after college traveling the world. He funded his adventures in Europe, SouthEast Asia, India, New Zealand and Central America with stints as a waiter, bottleshop clerk, line cook and private chef.
In 2000, Tyson moved to Napa Valley and was hired as foodrunner/commis at The French Laundry, Chef Thomas Keller’s 3 Michelin Star and America’s highest rated restaurant. He quickly was elevated to the role of Food Expediter.
From 2003 to 2008, Tyson served as the Winery Chef and Director of Hospitality for Barnett Vineyards. 2008 was also the year that he married his long-time sweetheart, Emily and became the Winery Chef at Fisher Vineyards. 2009 was another eventful year for Tyson with the birth of his son, Leo, and another career move – this time to serve as the Director of Hospitality and Winery Chef for David Arthur Vineyard at top of prestigious Pritchard Hill.
The most recent stop on Tysons’ adventure through life the Paul Hobbs Winery, where in 2016 he became Senior Estate Host and Winery Chef at industry icon Paul Hobbs’ ultra-premium estate winery.