Chef Ken Seidle

Born and raised in the Southern United States, Ken began his culinary career in Tennessee, learning every position in the kitchen – from dishwasher to sauté cook –  before following his dreams to Seattle and then San Francisco. In the Bay Area, he cooked at Stars, which alongside Chez Panisse and Spago is considered the birthplaces of modern California Cuisine. He would go on to cook for the James Beard nominated Lark Creek Inn, before becoming the Executive Chef and Director of Dining Services for several continuing care residential communities in Marin County and the Central Coast of California.