We're excited to announce our full lineup of chefs for our upcoming celebration on October 30! Each chef will be cooking up dishes using grass-fed beef from Stemple Creek Ranch, True Grass Farms, and TomKat Ranch, as we explore the complex relationships between these ranches, the chefs, the environment, and you, the consumer.
All the chefs in our lineup bring a unique set of skills and talents to the event, so whether you're a fan of high-end fare or just looking for an old fashioned burger, we promise you'll walk out the door full and satisfied.
Chris Kiyuna (The Perennial)
Chris Kiyuna is one of the most devoted farm-to-table chefs you'll find anywhere. Before joining The Perennial, the Oregon native developed his technique at Front Porch, Coi, Noma, and Mission Chinese Food, among other notable restaurants. As the Head Chef at The Perennial, one of America's Best New Restaurants, Kiyuna runs arguably the most ambitiously environmentally-friendly kitchens in the world, creating sophisticated dishes using only the freshest and most sustainably harvested veggies and protein. We could probably write a book covering all the details of The Perennial's sustainability efforts, from the napkins that get turned into worm food for the restaurant's off-site aquaponic greenhouse to their signature bread made from a regenerative grain called kernza, thoughtful sustainability goes into every action Chef Kiyuna and The Perennial take.
Chef Tu David Phu (Feastly/Independent)
The first chef we ever worked with and one the nation's premier farm-to-table cooks, Chef Tu's resume includes stints at the nation’s top Michelin-rated restaurants: Chez Panisse, Quince, Acquerello, Daniel Boulud, Breslin, Gotham Bar & Grill, and Gramercy Tavern. Most recently, Chef Tu was Executive Chef of Gather in Berkeley. Growing up on the island of Phu Quoc in Southern Vietnam, Chef Tu blends Western and Eastern cooking techniques, working with seasonal, locally abundant ingredients, along with harder-to-find and less-commonly known ingredients. Chef Tu is now one of the few chefs who is able to make a living without a full-time restaurant gig, opting to build his own brand by cooking at special events and hosting pop-up meals through Feastly as well as independently.
Wes Rowe (WesBurger 'N' More)
A self-taught chef from Austin, Texas, Wes Rowe spent a lot of time in the food scene learning the ins and outs of the industry before WesBurger came to fruition. Working as a food photographer, restaurant consultant, and the lead San Francisco blogger for A Burger Today, Serious Eats' burger blog, Wes developed his burger style using all-brisket patties cooked in a cast-iron skillet. In 2013, as an amateur chef, he competed against local pros in the San Francisco Burger Brawl and won. After that, he started holding his weekly WesBurger pop-ups at Mojo Bicycle Cafe, which became so popular that he was eventually able to graduate to a brick and mortar restaurant on Mission Street. Since opening in April, 2016, WesBurger 'N' More has quickly become a local favorite.