A James Beard nominee with Michelin star expertise, Chris combines fresh ingredients into singular culinary experiences.

Chris spent much of his career training in and leading some of the country’s most celebrated kitchens. From Spiaggia, in Chicago, to San Francisco’s Cotogna, Chris honed his skills and his passion for cooking & hospitality. Along the way he earned a Michelin Star, Bib Gourmand award, James Beard Nomination, Four Star Chicago Tribune review, among other culinary accolades.

The restaurant world allowed Chris to exercise creativity, execute technique and lead teams of those who shared his love of food. However, he always felt a calling toward a different link in the food chain.

Chris was eagerly fascinated by the origin of our food and the art of growing it. Perhaps it was sitting in the dirt as a young child, identifying, smelling & tasting the herbs and vegetables from his father’s garden as he harvested them for dinner. Or, maybe it was the bonds of friendship he forged as a chef with the farmers from whom he procured ingredients, and whose farms he visited and explored. Then again, it could have been the experience of tasting food grown locally, responsibly and organically with regard for the land, versus that which utilizes agrochemicals and is shipped hundreds or thousands of miles before reaching your plate. Regardless, Chris knew, in his own way, he needed to connect the dots between these two separate but essential phases of the food system.

Thus, in 2020, when COVID-19 changed the restaurant landscape forever,  Chris decided to merge cooking with growing. Residing in Napa, CA with his wife & two boys, he set out to turn his modest backyard into a miniature biodynamic farm, growing as much as he possibly can himself. Leaving restaurants to cook privately for clients throughout the Bay Area, Chris has now embarked on an ever evolving new journey. 

Every season and every menu brings with it new challenges and experiences, but the thing that remains constant is Chris’ dedication to sharing his love of food’s entire journey, from “seed to setting.”