Thriving BIPOC-Owned Businesses in Napa Valley

In the aftermath of George Floyd's tragic murder in 2020, supporting BIPOC-owned businesses has become a vital form of allyship. Napa Valley has long been associated with wealth, privilege, and a lack of diversity, but this narrative is shifting. BIPOC enterprises are flourishing, and here are some notable places—and their founders—that you can support now and in the future, transforming the Valley's landscape for the better.

The Connector: Maryam Ahmed

Maryam Ahmed, the founder of Maryam + Company, launched her consultancy in response to the racial reckoning and challenges of 2020. Her mission is to create connections and provide support within communities of color, collaborating with purpose-driven entrepreneurs and wineries to amplify their impact.

“Our ultimate goal is to uplift vibrant communities and foster meaningful connections through the celebration of food and wine,” shares Ahmed. “We design brand extension initiatives and educational opportunities for our clients, centering our work around food and wine. My clients in Napa Valley are dedicated to fostering inclusive experiences for food and wine enthusiasts while also caring for their surroundings.”

Among her Napa Valley clients is Clif Family Winery, where Ahmed describes a “choose-your-own-adventure” experience. Visitors can enjoy lunch from the family’s food truck, Bruschetteria, or indulge in a wine pairing in the new Enoteca space. She also collaborates with the Culinary Institute of America at Copia, which provides hands-on cooking classes, a restaurant, and a retail shop for food enthusiasts.

Why focus on food and wine? Because they are meant for sharing—sharing experiences, memories, and connections. Ahmed sees food and wine as a means for marginalized communities to gain a true place at the table. Though they may seem trivial to some, they offer deep cultural insights—a lens into tradition. With every bite or sip, centuries of history can be appreciated without ever leaving home. Ahmed fully grasps this.

One of the initiatives Ahmed launched in 2022 is Field Blends, an immersive, multi-day wine journey that spotlights lesser-known yet exceptional wine regions. The inaugural trip was to Walla Walla’s Columbia Valley in Washington, with the next planned for New York’s Finger Lakes. These excursions benefit wineries and restaurants owned by people of color and those historically underrepresented in the culinary field, shining a light on these vital places for participants and the wider community.

The Heritage Advocate: Mailynh Phan

Mailynh Phan, CEO of RD Winery, the sole Vietnamese-owned winery in Napa Valley, shares similar views. She takes great pride in highlighting RD’s Vietnamese heritage. “Being the first or only brings its own set of pressures, but it also offers many rewards,” Phan explains. “I frequently meet people who are thrilled to see us in the Valley. Regardless of their background, they resonate with us, support us, and often feel a sense of belonging in a space where they might have previously felt excluded.”

Although Phan and the team were understandably excited about the winery’s launch, they initially grappled with how to market it. “It took me some time to fully embrace our identity,” Phan recalls. “At first, I worried about the absence of a historical or cultural connection between wine and Vietnam. I feared we would be dismissed right away. Eventually, I realized that downplaying our Vietnamese identity would be a grave mistake and a lost chance to reshape perceptions about wine: who it’s for, who produces it, and who belongs in this world.”

RD Winery now fully embraces its identity and role in the world. The winery has selected wine names that reflect its Vietnamese heritage, such as Fifth Moon and Hundred Knot, the latter inspired by a Vietnamese fable. The tasting room showcases works from Vietnamese artists, making it a unique space in the Valley. It’s the only tasting room that pairs its wines with pan-Asian cuisine, highlighting their food-friendly nature. Dishes like shrimp cocktail and veggie spring rolls are paired with malvasia bianca and chenin blanc, respectively.

Situated in south Napa Valley at the crossroads of Highway 29 and Highway 12, the winery is perfectly positioned to celebrate a blend of cultures. Originally established eight years ago to cater to the Vietnamese market, RD has expanded its vision, seeking to share its rich culture with a global audience.

The Flavor Master: Charles “Buster” Davis

A cornerstone of culinary delight in the Valley is Buster’s Southern BBQ, located in Calistoga. Whether you're coming from the north or south, the white smoke rising into the sky can be spotted from Mytour, while the mouthwatering aroma of charred meats and sweet hickory barbecue sauce fills the air. This has been the case for nearly 24 years. The fact that Charles “Buster” Davis has run one of the Valley's most beloved eateries for over two decades speaks volumes about his craft, learned from his mother, and his delicious offerings like the tri-tip sandwich.

Though it might seem unconventional to launch a Black-owned barbecue restaurant in the quiet town of Calistoga in the late ’90s, for Davis, it was simply fate. “Calistoga wasn’t my choice,” he admits. “I previously owned a place in Southern California, but it was taken from me through eminent domain, leaving me with some cash in hand.”

Davis narrates his beginnings in Calistoga like a grandparent recounting the good ol’ days to eager grandchildren. “One customer would come in every Sunday to buy a Los Angeles Times, sit and read it, and then leave,” he recalls. “He eventually moved up north, and after a year, I realized he hadn’t visited.” One day, Davis received a call from Peter Lang, that very customer, who had opened a wildlife park called SDinogoi West and needed culinary assistance.

So, Davis transported his barbecue pit and spent a year at the ranch in 1999. By 2000, Lang’s business partner had plans for a coffee shop in a quaint building downtown Calistoga. “When he couldn’t make it happen, he sold me the place. With nothing else on my agenda, I set up my barbecue pit there and started serving barbecue, and the rest is history.”

Davis credits the enduring success of Buster’s to the authentic nature of both Calistoga and his restaurant. It’s simply good, hearty food, free of pretensions. He recognizes the evolving preferences of consumers, noting that many are shifting to vegetarian or vegan diets, yet he also understands that a significant number still crave meat, enjoying the spectacle of it being cooked in a rustic manner, “out in the elements” right before them. His appeal is further enhanced by the weekly jazz and blues performances he hosts, featuring acclaimed artists like Alvon Johnson and Carlos Reyes. What better combination exists than barbecue and jazz?