Kristopher has spent his twenty year cooking career working and studying across the globe. From preparing a pasta of foraged mushrooms and hand made noodles in Western China to making Dumplings and chicken soup in eastern Russia. His love of traveling and exploring the diverse and exciting cuisines and cultures of the world have and continue to shape his own style of cooking which he describes as " simple and honest". A self taught chef trained in both pastry and savory, Kristopher always brings a smile to the table.
Most favorite Signature Dishes:
- Porcini and toasted pecan pate with Bonito-shitake dashi and young radishes
- Charcoal grilled diver scallops with melting leeks and turnip puree
- Wild huckleberries gently warmed served with sweet corn ice cream and oat-tarragon crumble