Bleaux Magnolia is the culmination of a long-time dream by Chef Matt Mermod and General Manager Philip Schuster. with partners Brian and Karen Cook, to bring the rich flavors of Creole Food to Napa.  Mermod and Schuster are seasoned veterans of the San Francisco Bay area restaurant scene where they met. Each has worked, managed or cooked at several three star restaurants in the area.  They know only too well that their Napa customers expect only the best in service and cuisine.

Chef Mermod, co-owner, is a native of San Jose and is a self taught Chef.  Matt has earned his stripes and perfected his craft in restaurants up and down the California coast working his way up. As time has allowed, Matt has eaten his way through Louisiana immersing himself in the cuisine he so ably cooks and serves.

General Manager Schuster, co-owner, is a native of Shreveport, Louisiana and grew up enjoying Creole food at his Mom's table. He brought that love of Creole to San Francisco where he and Chef Mermod found they had a common interest.  Philip has worked in the restaurant business for 19 years and also learned the business from the ground up!  Philip has managed at some of the premier restaurants in the Bay Area. Alma, Noonan's, Foreign Cinema, Spoon, Shangai 1930, Bungalow 44, Pair and Sparky's

Pastry Chef Richard Perot has taken over the pastries at Bleaux Magnolia.  Perot originally from the south has brought his mojo to the table and is producing greats like; house made sassafras root beer float and chocolate devil food cake, for the chocolate lovers.