“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, dining is more than a meal—it’s a moment to awaken every sense. Our philosophy is rooted in harmony: that taste, sight, sound, touch, and aroma should come together to create experiences that linger long after the table is cleared.
Founded by Chef Spencer, Five Senses began as an intimate private dining experience and now finds its home in Calistoga as a modern Japanese restaurant that welcomes all. Designed to be both elevated and inviting, Five Senses offers a space where couples, friends, and families can gather around fresh, seasonal cuisine and experience the beauty of connection through food.
Every detail—from the texture of handcrafted dishes to the gentle rhythm of the sushi bar—has been thoughtfully composed. The warm atmosphere, approachable menu, and open design make it a place where both children and adults can feel at ease while discovering new flavors and shared moments.
This is Five Senses: a celebration of flavor, family, and feeling—crafted to be savored together.
Meet the team behind
Five Senses
Spencer Conaty
Head Sushi Chef | owner
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, his love for cooking began at a young age in Placerville, CA, where he was raised by his father, who shared with him a deep appreciation for food and craftsmanship.
After culinary school, Spencer realized a lifelong dream—working under his childhood idol, Chef Masaharu Morimoto, after years of watching Iron Chef on TV. During his four years at Morimoto, he developed a foundation in precision and respect for Japanese tradition. He then refined his artistry at the Michelin-starred Atelier Crenn in San Francisco, where he worked under Chef Dominique Crenn and discovered his passion for the poetic side of cuisine. His time there instilled in him a reverence for the connection between food and emotion.
Spencer continued to evolve his craft at the three Michelin-starred Saison, where he embraced a philosophy of creating soulful, seasonal dishes inspired by Northern California’s landscape.
After years in the Bay Area, Chef Spencer returned to Napa Valley, drawn back by its natural beauty and culinary community. He spent the past several years leading culinary programs and curating food and wine experiences for Silver Oak, Brian Arden, and Sequoia Grove Wineries.
Building on this foundation, Chef Spencer launched Five Senses as a private dining experience that merged artistry and intimacy. Now, he is expanding that vision into a modern Japanese restaurant in Calistoga, where guests can gather in an environment that celebrates balance, creativity, and family.
When not in the kitchen, Spencer enjoys tending to his culinary garden and spending time with his wife, son, daughter, three dogs, and six goats—a reminder that the best ingredients begin with care, curiosity, and connection.
Ben Cereghini
Executive Chef
Chef Ben Cereghini brings global perspective and refined technique to Five Senses, where he now works alongside Chef Spencer Conaty as Executive Chef. Formerly the Chef de Cuisine for the Five Senses private dining experience, Ben helped shape its intimate, artful approach to food—and now expands that vision within the restaurant setting.
Originally from Sarnia, Ontario, Ben’s passion for cooking began in childhood, sparked by something as simple as perfecting a glass of lemonade. Inspired by his brother’s footsteps, he developed an early appreciation for creativity in the kitchen and went on to attend Le Cordon Bleu Culinary School in Ottawa, Ontario.
After graduating, Ben embarked on a culinary journey that took him across continents—from El Cielo in Colombia, a leader in South America’s molecular gastronomy scene, to helping open El Cielo Miami and refining his craft at Caviar Russe. His curiosity and dedication led him to world-renowned restaurants including Enigma and Disfrutar in Barcelona, and Provisions in Montreal.
Ben eventually found his way to Napa Valley, where he worked in the acclaimed kitchens of Auberge du Soleil, The French Laundry, Meadowood, and Press in St. Helena. It was here that he met Chef Spencer while leading culinary programs at Brian Arden and Sequoia Grove Wineries. Under Spencer’s mentorship, Ben discovered a passion for the balance between food and wine—an appreciation that now defines his approach to the menu at Five Senses.
As Executive Chef, Ben brings precision, warmth, and creativity to every dish—continuing the Five Senses philosophy of crafting experiences that connect people through flavor, artistry, and heart.
Ready to indulge in your senses?
Be among the first to experience Five Senses when doors open in Spring 2026.