Scott Trace follows a path of hospitality at Sttupa Estate in Napa Valley

Meet Scott Trace, director of operations at Sttupa Estate Napa Valley, an "intimate luxury retreat" overlooking Yountville.

After getting his start working at St. Helena's Taylor's Refresher in high school, Trace built a hospitality career that has taken him through some of the Napa Valley's best-known restaurants and resorts.

Today, he oversees operations at Sttupa Estate, where he said his goal is to create "memorable experiences for guests that they'll carry with them for a lifetime."

"My goal is to anticipate guests' needs so they rarely have to ask for anything," said Trace. "I also enjoy sharing my appreciation for Napa Valley with our guests."

1. What was your childhood ambition?

I always thought I'd become a physical education teacher. Sports and team environments were a huge part of my life, and they really shaped how I work with people today. A lot of what I learned early on - building strong relationships, working as a team player, mentorship, and always pushing for personal excellence - has carried directly into my role in hospitality.

I was fortunate to have great mentors at a young age, both in athletics and in my early career in hospitality, and that taught me the importance of encouraging and supporting the people around you.

2. What was your first job?

My first job in hospitality was at Gott's Roadside, back when it was still called Taylor's Refresher in St. Helena. It started as a summer job while I was in high school, but it ended up teaching me a lot about hospitality and teamwork at a really young age.

Working under Joel Gott and that management team showed me that no one succeeds independently in this industry; it takes a strong team operating at a high level together. There was a huge emphasis on consistency, quality and creating a great guest experience every single time, whether it was a burger, a milkshake or simply how guests were welcomed. It was also one of the first places where I really understood the idea of overdelivering on hospitality and constantly looking for ways to learn, improve and elevate the experience.

3. What's the worst job you ever had?

The worst job I ever had was probably my first one: collecting eggs at a poultry farm in Escondido when I was about 12 years old. It was a summer job offered through school while I was living in San Diego, and I quickly realized it was a lot harder than it sounded. It was long days of manual work, the chickens weren't exactly friendly, and most of the time you were out there on your own.

But looking back, it taught me a lot about patience, perseverance and work ethic, and it also gave me an early appreciation for how important it is to be part of a strong team where everyone contributes and pushes each other to succeed.

4. What job would you like to try/not try?

Try: Landscape architect. I love being outdoors and the idea of taking an empty space and turning it into something beautiful and meaningful, whether it's for a home, a business or a larger property seems like something I would enjoy. There's something really rewarding about creating environments that people can experience and connect with, and I like the balance of creativity, collaboration and being connected to nature.

Not try: Anything where I'm sitting in a cubicle all day. One of the things I love most about hospitality is that every day feels different - I'm constantly interacting with people, working with clients and collaborating with my team. I enjoy being in fast-paced, dynamic environments where you're creating experiences in real time, so being behind a desk all day without that human interaction would be difficult for me.

5. How did you get into the hospitality industry?

I started in hospitality in high school at Taylor's Refresher (now Gott's Roadside), where I worked under Joel Gott. That experience sparked my interest in guest services. I then spent nearly a decade at Martini House in St. Helena, building a foundation in fine dining. Martini House was a standout Napa Valley restaurant that defined the early 2000s fine dining scene in the region. It quickly became known for its refined yet approachable cuisine, strong wine program and unparalleled level of service.

From there, I worked across several Napa Valley properties, including Four Seasons Hotels and Resorts in Napa, Auberge du Soleil, Carneros Resort and Spa, and Solage Luxury Resort & Spa, gaining experience across the full spectrum of hospitality operations and fine dining management, before joining the leadership team at Sttupa Estate.

6. What is the biggest challenge your industry has faced?

The growing loss of genuine human connection. So much of hospitality has become automated, and it's increasingly rare to find experiences that feel personal. The challenge is maintaining that sense of warmth and attentiveness in a way that still feels natural and consistent at a high level of service.

7. What's one thing Napa could do to help local businesses or the economy?

One of the biggest things Napa could do to better support local businesses and the long-term health of the economy is increase access to affordable housing. If people can't afford to live in the community they work in, it becomes very difficult to build a stable workforce or a true sense of community. Too often people are commuting long distances just to support an industry that depends entirely on hospitality, relationships and consistency.

For Napa to continue thriving, there has to be a balance between tourism growth and creating a sustainable environment for the people who keep the region running every day. When people are able to plant roots locally, it strengthens everything, including businesses, schools, families and the overall culture of the valley. Long-term, that kind of stability is what protects Napa's future and keeps it authentic for future generations.

8. If you could change one thing about the hospitality industry, what would it be?

I think the industry could benefit from more spontaneity and warmth in service. Standards and systems are important, of course, but some of the best guest experiences come when teams are empowered to create personal, unplanned moments that don't feel scripted.

9. What's something people might be surprised to know about you?

Something people might be surprised to know about me is that I really enjoy gardening, especially growing vegetables (tomatoes, snap peas, arugula). I like the whole process of it, from planting and tending to eventually cooking with what you've grown. It's become a nice way to share time with my family too, because it turns into a shared experience rather than just a hobby.

10. What's one thing you hope to accomplish in your lifetime that you haven't yet?

One thing I hope to accomplish in my lifetime is to continue building a strong, healthy and supportive life for my family and children, ensuring they always feel loved, secure and encouraged to pursue their goals and passions. In addition to that, I hope to leave a lasting impact professionally by helping build businesses, teams and experiences that positively affect both employees and guests.

I am passionate about leadership, hospitality and creating environments where people feel valued, inspired and connected. Achieving long-term success while also mentoring and developing others would be something I would consider deeply meaningful and fulfilling.

Sttupa Estate Napa Valley is located at 6380 Silverado Trail, Napa, 707-944-0646. For more information, visit sttupaestate.com.

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