The most inspiring place for Chef Kristina San Filippo to develop new dishes or to plan for an upcoming menu is standing among rows of plants that are laden with a bounty of potential ingredients, or when she ventures out into the fields with the free ranging animals that are destine to be nourishing proteins. Physically being at a market or local farm, and ideally a local farm that follows sustainable growing methods, allows a chef to choose elegant produce items that are brimming with flavor and nutrition. This hands on experience is the most direct connection a person can attain to the food they eat. When creating new healthful and unique recipes, it is also a focus for Chef Kristina to search out sustainably harvested seafood or humanely raised meat and poultry as a protein element of the dish.
Chef Kristina has a Culinary Arts degree from The Culinary Institute of America in Hyde Park, New York graduating in 2000. To expand her qualifications for the restaurant and catering industry she earned a Bachelor’s degree in Hospitality Management from the Collins School at California Polytechnic in Pomona, California completing the program in 2003.
Stop in to visit the culinary oasis to meet Chef Kristina, her stellar culinary team and our local farmers, growers, fisherman & roaster!