Our mission at Ubuntu is to bring to our customers a bounty of local biodynamically gardened produce handled with care and skill by talented artisans and chefs providing an unparallel experience connecting our customers to the bounty of the earth. Our mission is extended beyond the customer and includes providing a sustainable workplace environment and interconnectedness with our providers and our local communities.

Aaron London, Executive Chef
At only 26, Chef Aaron London brings a dozen years of culinary experience to his position as executive chef at Ubuntu, the Michelin-starred “vegetable” restaurant in Napa, CA. Growing up in Sonoma County, CA, London always dreamed of becoming a chef and as a teenager, London cooked for just about anybody who’d eat his food—friends, family members, even neighbors. Finally, at 14, he got his first job as a dishwasher at a Mexican restaurant in his hometown.

From there, London attended the Culinary Institute of America at Hyde Park, NY, and, on weekends during school, took the train down to New York City to stage at top restaurants such as Daniel and Café Boulud. After completing his first term in 2002, he worked for six months in a full-time externship at Daniel before moving to Montréal (where his Grandmother Cook lived) in 2003. North of the border, London helped open Restaurant Au Pied de Cochon, which still regarded as one of the city’s top eateries. In 2004, London moved to Restaurant Toque, and after a year and a half as a Chef de Partie, London returned to the U.S. to complete his schooling at CIA and work at Blue Hill at Stone Barns, in Pocantico Hills, NY.

In 2007, London took some time to recharge and think about what he wanted to do next. After some time back in Northern California’s Wine Country, he flew to Europe, where he bicycled from one country to another, staging at restaurants along the way. He lingered under the tutelage of Chef Pascal Barbot at Astrance in Paris, and also spent time at Chef Alain Passard’s L’Arpège. Following Paris London staged at La Chassagnette in Provence, well known for its garden to table menu. Later in the trip, while in San Sebastian, Spain, London received word from his father about the opening of Ubuntu. Seeing Ubuntu as a potentially his “dream restaurant,” he was soon on a plane back to the U.S.

London started at Ubuntu during the restaurant’s fourth week of business as a line cook, and later became a sous chef before moving to executive sous chef. Finally, he was promoted to chef de cuisine under Jeremy Fox, the restaurant’s former executive chef, and served in that role for nearly a year before assuming the lead spot in the kitchen.

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Saturday - Sunday
11:30am - 2:30pm

5:30pm -9:00pm

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