Chef | Owneremail
Ken is the Executive Chef and owner of Pachamama’s. Cooking professionally since 1989, he spent 3 years as kitchen manager of Teller’s. Ken moved to the San Francisco Bay area to attend the California Culinary Academy, graduating with honors in 1999. Ken went on to work with Chef Daniel Bonnot at Bizou Restaurant in New Orleans, Louisiana. Chef Ken spent some time traveling in Australia and New Zealand before returning to the United States. Ken came over to Pachamama’s in the Spring of 1999 and began to implement his philosophy on food and cooking.
Taking the best ingredients, local and organic whenever possible and matching them with simple, yet refined techniques. The result is a monthly changing menu of New American Market Cuisine. This cuisine concentrates on bringing out the best and most natural flavors in foods. It re-introduces us to America’s great culinary heritage and an emphasis on seasonality and sustainability. With these goals in mind, Chef Ken feels that Pachamama’s Restaurant and its outstanding staff can build a reputation on a national level.