Compline, the downtown Napa restaurant and bottle shop built around the idea that wine deserves equal footing with food, is entering 2026 with a deliberate culinary shift. From Wednesday, February 11, through Sunday, March 1, the restaurant will host Kämplin, a three-week chef residency led by Sean Massey, formerly the executive chef at Morimoto Napa. More than a guest appearance, the residency signals a recalibration of Compline’s dinner program — one that doubles down on thoughtful pairing, clarity of flavor, and a stronger dialogue between kitchen and wine cellar.
“This is not a takeover, but a true collaboration with the existing kitchen and front-of-house teams, building on their strengths while introducing new ideas, techniques, and a deeper repertoire of dishes shaped by decades in the kitchen,” Massey says.
From left, chef Sean Massey and Matt Stamp Kali Kirschman
Patti Chandler
Massey redesigned the dinner menu from the ground up, approaching each dish with wine in mind first. The goal is not novelty for novelty’s sake, but a reworking of Compline’s culinary foundation that will continue to influence how the restaurant cooks and plates long after the residency ends. It’s an approach that aligns naturally with Compline’s long-standing identity as a gathering place for industry professionals, locals, and visitors.
Massey’s background brings a layered perspective to the project. His cooking reflects classical Japanese and French technique, and an instinct for seasonal Northern California ingredients, all shaped by Midwestern sensibilities that favor comfort and approachability. After leading one of Napa Valley’s most in-demand kitchens at Morimoto, Massey now operates Alleyway Studios, a rentable multi-use commercial kitchen space for culinary entrepreneurs, while also investing time in mentorship and education for younger cooks in the region.
At Compline, his food is designed to invite repeat bites and extended meals rather than fleeting impressions. “The Kämplin pop-up is about evolution, not reinvention,” Massey says. “We’re grounding the menu in Napa’s farms and growers, while weaving in the global influences that have shaped my cooking over the past 25 years. It feels refined but still warm, thoughtful but still approachable.”
A quail course from chef Sean Massey Compline
The focus is around pairing-driven “chapters” inspired by iconic wine regions, subtly guiding diners toward exploration. Some of the signature ingredients and dishes include beef from Westholme Australian Wagyu, handmade agnolotti pasta, toro, and prized fish like madai snapper, allowing guests to lean into indulgence.
Alongside the food, Compline is making meaningful changes to its wine program. The list is expanding in scope while overall markups are being reduced, a move intended to encourage diners to order bottles more freely and explore beyond familiar labels. Select nights during the residency will feature collaborations with local vintners, including Robert Sinskey, Hudson Ranch, Staglin, and Donum, offering special pours and pairings.
“We want to recreate the excitement for fine wine that restaurant pricing has put out of reach for a lot of diners,” Compline owner Matt Stamp says “Whether a guest wants a progression of pours tailored to each dish, or a great bottle of Burgundy at a reasonable retail price, we want to make sure great wine remains at the core of the Compline dining experience.”
After Kämplin concludes, Compline will continue its chef-forward momentum into March and April with collaborative programming led by Diego Isunza Kahlo, the Mexico City chef and former culinary director of Pujol. Those events will build toward the restaurant’s annual Mr. Pink Party on April 25, a benefit supporting the Immigration Institute of the Bay Area.
Massey will continue to direct the menu through the spring, but exciting news is on the horizon for Compline: “We plan to announce a new executive chef at the conclusion of Diego’s residency,” Stamp says.
Kämplin with chef Sean Massey (Compline, 1300 1st Street, #312, Napa) begins on Wednesday, February 11.
Dining and Cooking