Chris Chowaniec

Pop-Up Chef
Chris Chowaniec

San Francisco

About Chris Chowaniec

My brother and I put our heads together several years ago and started a company called “The Chow Brothers” to be able to formally cook for our friends, host events, private chef, and practice food photography: www.thechowbrothers.com/ourstory Our tag line, which is important to our identity is “Gusto for Food, Gatherings and Good Times”. The Chow Brothers gave me the platform to elevate my passion for cooking and photography, but my training in culinary school (at the International Culinary Center's Farm to Table program in Campbell) allowed me to clarify my own vision and place within the culinary world. Being a responsible steward within the food industry is critical for me: sustainability in the food system that is accountable to the environment, to our social structures, and to practical economics. Here is how I best define the spirit of my cooking style: 1. thoughtful and refined, but approachable and not pretentious (grandma or the food critic will love the playful and creative takes on the classics) 2. rustic, inviting, comfortable, and fun (the food and our décor, and our decorum) 3. house-made focus (including spices and preserves) 4. respect for wholesome, local, seasonal, and sustainable (and doing so in ways that is not cost prohibitive or too rigid, and will educate our patrons)