Leslie Rudd’s down-to-earth, plain-spoken approach may at first blush seem hard to reconcile with a life dedicated to the business of fine wine and food—and a passion for the best quality ingredients and authentic artisanal craftsmanship. But for those who know him, it’s only natural that Rudd would open a restaurant that mirrors his honest, generous, and unassuming style and uncompromising sense of quality. Born in Kansas, Rudd graduated from Wichita State before joining the family business, Standard Beverage Corporation, founded by his parents in 1949. As he worked his way through all facets of the business—eventually becoming owner and CEO—Rudd helped grow Standard Beverage into the largest wine and spirits retailer in Kansas. Rudd is no stranger to the restaurant business either. In the 80s, he co-founded Lone Star Steakhouse, building it from a regional chain into a prospering national restaurant group that went public in 1992. In 1996, he purchased Dean & DeLuca, the famed New York gourmet mecca, opening new stores in Napa Valley, North Carolina, and Kansas, as well as developing catalog and online sales.

Born into the wine industry and inspired by time spent in Bordeaux and Burgundy, Rudd dreamed of opening his own wine estate in California’s wine country. In 1996, Rudd realized his 30-year dream when he purchased a 64-acre estate in Oakville, an appellation home to some of the world’s most sought after red wines. The first wines under the Rudd label were released in 2000. Rudd says a big reason he moved to Napa Valley was that he liked the hometown feel of the place. “In some ways, it’s a lot like Kansas—small towns and farms,” he says.

A driving force for Leslie Rudd has always been a desire to change the way food and wine is viewed in America. To that end, his contributions to the Culinary Institute of America have made possible the construction of the Rudd Center for Professional Wine Studies, and will give a new generation of wine professionals the opportunity to explore the dynamics of wine and influence an ever-evolving industry. His newest restaurant venture, PRESS, features grills and roasts and the wines of Napa Valley, offering impeccable ingredients simply prepared in a welcoming and understated atmosphere that is approachable to everyone—without the frills and stuffiness often associated with fine dining. Because as Rudd says, “The best is good enough.”