Our focus of expertise is food and wine pairing with ‘vineyard’ and ‘farm to table’ focus on local ingredients. This philosophy informs our services of menu and recipe development, basic kitchen design, event planning and execution, and education.

Our clients consist of Restaurants, Hotels, Wineries, PR and Marketing companies, and Specialty Food Companies.

Kimball Jones moved to the Bay area after graduating with a B.A. in History from Johnston College, The University of Redlands. A cook since his teen years growing up in Philadelphia, Kimball saw the Bay area as the best place in the country to hone his skills.

In 1983 Kimball graduated from the California Culinary Academy and took a position as roundsman at Amelios Restaurant in San Francisco. After a year he was recruited by Campton Place Hotel in San Francisco and soon rose to the position of Sous Chef.