Our Staff

General Manager

Jeremy Wrzesinski

Jeremy Wrzesinski is a seasoned professional who has served as the General Manager of Chateau Faire Le Pont Winery for over 11 years. Born and raised in Wenatchee, Jeremy brings a deep connection to the local community and a wealth of experience in the hospitality industry. His journey in management roles across various Wenatchee restaurants and businesses has provided him with a comprehensive understanding of the region’s unique dynamics.

In his role as General Manager at Chateau Faire Le Pont Winery, Jeremy has been the driving force behind the seamless day-to-day operations of the establishment. His leadership extends to overseeing all aspects of the winery’s functions, ensuring a harmonious and efficient workflow. Jeremy has played a pivotal role in the wine production process, combining his passion for wine with his desire to learn.

Beyond the winemaking process, Jeremy has been instrumental in the winery’s success in social media and marketing. His strategic approach has elevated Chateau Faire Le Pont’s brand presence, creating a strong online and offline presence. Under his guidance, the winery has garnered numerous awards, a testament to his dedication to excellence. These accolades underscore Jeremy’s commitment to maintaining the highest standards in the industry.

Notably, Jeremy has received personal recognition for his outstanding contributions to the Wenatchee community. He proudly earned the prestigious Wenatchee World’s 30 Under 35 award, a testament to his leadership, innovation, and impact on the local business landscape.

With a deep-rooted passion for his hometown and an unwavering commitment to the success of Chateau Faire Le Pont Winery, Jeremy Wrzesinski continues to leave an indelible mark on the wine industry and the Wenatchee community as a whole.

Chef

Joe Fish

Chef Joe Fish brings the Wenatchee Valley over 30 years of Culinary industry experience, sampling cultures and kitchens worldwide. Chef Fish first earned his bachelor’s in Food Science and Nutrition from Kent State University, then went on to graduate with an Honors distinction from the Culinary Institute of America, Hyde Park, New York. Chef Joe traveled extensively throughout Europe, and while working in London, he participated in Guest Chef work in Paris, Amsterdam, Berlin, and Munich. Joe has also worked in the Caribbean, 12 years in Manhattan, New York, and time spent in Mendocino, California, Whitefish, Wyoming, and multiple cities in Ohio, the heartland. 

When asked why he chose to come to Chateau Fair Le Pont, Chef Joe explains, “Pairing food with wine is a natural extension of what a chef does; it is an expansion of the challenge.” He has high praise for the wines at Chateau, reminding us that few wineries in the region offer such a wide selection of styles and varietals with such dependable quality. “It’s an amazing pallet to paint with,” Joe explains, and “with a last name like Fish, you’re going to need to really understand how to handle seafood! The Pacific NorthWest offers amazing access to beautiful seafood and gorgeous local produce. Then there is this fantastic audience here in Central Washington who really appreciates local ingredients while still being curious about new flavors and techniques.” “I feel like I have absolutely found an amazing fit for what I do in a venue focused on wine tasting. The pace of enjoying the meal is slowed a bit, and there is a joyfulness and an openness to the process of really finding the flavors.”  

Chef Joe has many tales to share from his culinary adventures in places like the Savoy Hotel in London, Gotham Bar & Grill, and Wine Country California. When asked to give us a sample, Joe shared this story. 

“When I was just starting out as a young chef, I was breaking down and cleaning the grill towards the end of an evening shift. A patron came right into the kitchen and startled me a bit. He made his way over to me, and well, I really thought he was just lost. Then the patron reached out to shake my hand, and he said, “Thank you, chef, that was the best damn swordfish I’ve had in my life!” we locked eyes, and I immediately recognized the famous singer-songwriter. When I pulled back after shaking hands, there were two one-hundred dollar bills sitting in my hand. I looked up at him again, and he said, “I got my eye on ya kid; you’re going to go far.” Just then, from the same doorway, a lady burst in and said, “Neil! What are you doing? We are going to be late for the show!” and Neil Diamond answered, “Take it easy, Barbara, I have a feeling they will wait for us.” After they left, I sat down stunned, and it was at that moment, as a 20-year-old, things locked into place, I realized I had found my reason for being.” 

Chef Joe has dedicated his efforts and honed his skills working in Fine Dining venues, Destination Hotels, Corporate Dining Facilities,  Private Membership Clubs, and Universities as a Private Family Chef and Culinary Consultant. Chef Joe has prepared meticulous dishes for celebrities, prominent public figures, Presidents, and members of the Royal family, including the late Queen of England and Princess Diana. 

When you stop by the Chateau, be sure to have him tell you what happens when you serve Sir Paul McCartney a salad topped with quail.