“When every sense is engaged, dining transcends nourishment—it becomes an experience you’ll remember long after the table is cleared.”
About Five Senses
Where every Detail is Designed to be felt
At Five Senses, we believe dining should engage more than just your taste buds—it should awaken all of you. Our name is a reflection of the philosophy that drives everything we create: an experience that delights taste, smell, sight, touch, and sound in harmony.
Founded by Chef Spencer, Five Senses was born from the idea that the most memorable meals aren’t just about what’s on the plate. They’re about the textures you feel, the aromas that linger, the colors and forms that captivate, and the subtle sounds of a thoughtfully curated evening. It’s about creating a space where every sense is fully engaged—transforming a meal into an experience you carry with you.
Whether gathered around a private chef’s table in your home or among the vines for a winery pairing, each experience is crafted with intention, artistry, and a deep connection to the seasons and surroundings.
This is Five Senses. An exploration of flavor, feeling, and connection—designed to be savored.
Meet the team behind
Five Senses
Spencer Conaty
owner | Executive chef
Chef Spencer Conaty is renowned for his innovative approach to cuisine, focusing on seasonal, locally sourced ingredients. A graduate of Le Cordon Bleu Culinary School in Sacramento, Chef Spencer’s love for cooking started at a young age. Growing up in Placerville, CA, Chef Spencer was raised by his father who shared with him a love for food. After completing culinary school, Spencer was offered the opportunity to work under the chef he always idolized as a kid watching Iron Chef on TV, Chef Morimoto. After 4 years at Morimoto, Chef Spencer continued to refine and enhance his skills at the Michelin-starred Atelier Crenn in San Francisco, where he honed his skills under the tutelage of Chef Dominique Crenn. His time at Atelier Crenn instilled in him a deep appreciation for the artistry of food and a dedication to pushing the boundaries of culinary expression. Continuing to refine his craft, Chef Spencer joined the team at the three Michelin-starred Saison, where he further solidified his reputation for culinary innovation. At Saison, he embraced a philosophy of using locally sourced, seasonal ingredients to create refined and soulful dishes.
After gaining invaluable experience in the Bay Area, Chef Spencer felt a strong pull back to the Napa Valley. He spent the last several years honing his wine and food expertise as Chef for Silver Oak and Brian Arden and Sequoia Grove wineries. When Chef Spencer is not busy crafting enticing and artful dishes in the kitchen, Spencer enjoys tending his culinary garden and cherishing moments with his family, including his wife, son, Daughter, 3 dogs, and 6 goats.
Chef Spencer’s diverse experience with Michelin-starred cuisine, curated wine and food pairings, and event catering has shaped his unique approach to culinary innovation. His aim is to continue elevating the wine and food experiences at Five Senses, using his expertise to create pairings that are not only delicious but also enhance the unique terroir of the Napa Valley.
Ben Cereghini
Chef de Cuisine
Ben grew up in Sarnia, Ontario, a town in southern Canada. His passion for cooking began with crafting the perfect glass of lemonade, and inspired by his brother’s footsteps, he soon discovered a deep love for food and professional kitchen culture. This led him to enroll at Le Cordon Bleu Culinary School in Ottawa, Ontario.
After graduating, Ben moved to Colombia and found a culinary home at El Cielo, one of South America's leading restaurants in molecular gastronomy. From there, his journey took him to Miami, where he helped open El Cielo Miami and worked at Caviar Russe, steadily rising through the ranks.
His culinary adventures continued around the globe, with stints at world-renowned restaurants like Enigma and Disfrutar in Barcelona, and Provisions in Montreal. Eventually, Ben found his way to Napa Valley, joining the fine dining teams at Auberge du Soleil, The French Laundry and Meadowood. He quickly fell in love with the region’s abundance and honed his craft in some of its best kitchens, including Press restaurant in St. Helena.
At Brian Arden Wines and Sequoia Grove winery, under the mentorship of Chef Spencer, Ben discovered a new passion: the art of pairing exceptional food with outstanding wine. This experience deepened his appreciation for Napa Valley’s unique culinary landscape.
Rita Conaty
Director of operations
Rita Conaty is the Director of Operations and the heart behind Five Senses Napa Valley, and she shares a deep love for the Napa Valley. Born and raised in the region, Rita brings a strong background in business marketing and a deep understanding of the local culture to every event. She and her husband Spencer created Five Senses Napa Valley to offer unforgettable culinary experiences that celebrate the senses and bring people together. With a warm, intentional approach, Rita ensures each event is seamlessly executed and full of flavor, beauty, and heart.