About Farmhand Kitchen
Contact us directly at email@example.com to talk about your next event! I'm currently at Octavia, and before that I was the Sous Chef for Heirloom Cafe for the past three years, designing most of the menus for their special wine dinners. These Feastly meals will be a preview for the restaurant I'm working towards, which will be called Farmhand. Farmhand will be a small family-style restaurant north of San Francisco with a farm attached that will provide awesome vegetables, fruit and flowers for the restaurant. At 24, after graduating culinary school, I moved to New York and took at job as a rounds cook at Craft, working with Tom Colicchio and learning the ropes at one of Manhattan's best new restaurants. In 2008, I moved to San Francisco and took a leadership position on the line at Foreign Cinema. Then, in 2009, wanting to take a little time off of restaurant work, I took a private chef position for Couchsurfing.org. I moved to Istanbul, Turkey with Couchsurfing to take over as chef of the Istanbul office, and then spent time in Italy cooking at the Perugia office. Upon returning to San Francisco, I took over as the sous chef at Heirloom Cafe in the Mission, where I collaborated on the menu design and special events program for three years. I'm now working on opening my own restaurant in the Bay Area - combining all of the skills I've gained over the last twenty years with my strong interest in organic farming. The dining experiences at these private dinners will be the templates upon which I hope to base my new restaurant, Farmhand.