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2016-09-19T00:00:00.000Z

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Meadowood

· Napa Valley 900 Lane

St. Helena, California 94574

United States

Find other employees at this company (501)

Background Information

Employment History

The Wave Magazine - Silicon Valley

Chef, Chef

Wine Portfolio Media Group Inc

James Beard Best Chef

The West

Affiliations

Founder
Inspire

Education

philosophy

Hamilton

philosophy major

Hamilton University

bachelor's degree

philosophy

Hamilton College

degree

philosophy

Hamilton College

Web References (200 Total References)


Chef Christopher Kostow, The ...

www.lapaulee.com [cached]

Chef Christopher Kostow, The Restaurant at Meadowood

A Michelin-starred chef before the age of 30, Christopher Kostow takes a thoughtful approach to food that belies his age. Masterfully blending contemporary French cuisine with the farm-to-table tradition, Kostow creates a transcendent experience for diners every night at The Restaurant at Meadowood.
Kostow, a Chicago native, trained in kitchens far and wide: from a Paris bistro to the Michelin-starred Le Jardin des Sens in Montpellier. Upon returning to the States, Kostow worked as sous chef under Daniel Humm in San Francisco. He soon became top toque at Chez TJ in Mountain View, Calif., garnering the restaurant many accolades including two Michelin stars and a coveted spot on Food & Wine's list of Top Ten Dishes of the Year in 2007.
Upon arriving at Meadowood in February of 2008, Christopher maintained two Michelin Stars, was nominated for Best Chef, Pacific, by the James Beard Society and named as one of Food & Wine Magazine's Best New Chefs 2009. In February of 2010, Christopher garnered a rare four stars in the San Francisco Chronicle and in October was awarded the highest ranking of three Michelin Stars from the esteemed Guide. Christopher is only the second American-born chef and third youngest chef ever to receive three Michelin stars.


CHRISTOPHER KOSTOW, CHEF - ...

exquisemag.com [cached]

CHRISTOPHER KOSTOW, CHEF - THE RESTAURANT AT MEADOWOOD: A CULINARY MAESTRO

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CHRISTOPHER KOSTOW, CHEF - THE RESTAURANT AT MEADOWOOD:
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A Michelin-starred chef before the age of 30, Christopher Kostow takes a thoughtful approach to food that belies his age. Drawing upon his own American upbringing, but more importantly the bounty of the surrounding valley, Kostow creates a transcendent experience for diners every night at The Restaurant at Meadowood. "I embrace food memories-traditional combinations that work together-and then distill those flavors into something that is very much different, and very much stands on its own. The result is a changing menu of confident and creative constructions like Bolinas Goat poached in Whey and Fluke steamed in Carrot Tops.
Choosing to forge his own educational path, Christopher credits the support and teaching of such renowned chefs as Trey Foshee and Daniel Humm with giving him the freedom and opportunity to hone his craft.
...
Since arriving at Meadowood in February 2008, Christopher has introduced dishes that draw on the bounty of the seasons while taking a disciplined approach to modern French fare. Guided by the pure flavors of the highest-quality ingredients, Christopher also leaves room for inspired spontaneity. Strawberries partner with foie gras, olive oil ice cream complements Spanish mackerel cured in citrus, and fava leaves and green garlic velouté enhance a slow poached egg.
Though Christopher has always had a passion for food, this Chicago native passed much of his youth cooking for friends and brushing off suggestions he pursue a serious career as a chef. It was only after earning a bachelor's degree in philosophy from Hamilton College in New York that Christopher knew his calling.
Relocating to San Diego in 1999, he set out to enter the rarified world of fine dining and caught the eye of the area's foremost chef, Trey Foshee, named one of Food & Wine's Best New Chefs in 1998. After just a few months at the acclaimed George's at the Cove, Chef Foshee gave Christopher the opportunity to create his own dishes when he was only 22. The intensity and discipline of the kitchen was a welcome challenge for Christopher, who worked his way up the ranks during a three-year tenure.
Always one to push the envelope and gain more experience, Christopher left his position at George's and took off on a whirlwind trip through France. He landed in kitchens far and wide, from a Paris bistro to Michelin-starred Le Jardin des Sens in Montpellier to the village of Salon-de-Provence, where he manned the stove at a former monk's abbey dating to the 14th century.
After returning to the States, Christopher moved to San Francisco where he worked as sous chef under the auspices of Daniel Humm at the award-winning Campton Place Restaurant. From there, he became top toque at Chez TJ in Mountain View for two years,garnering the restaurant many accolades including two Michelin stars and a coveted spot on Food & Wine's list of Top Ten Dishes of the Year in 2007.
Upon arriving at Meadowood in February of 2008, Christopher maintained two Michelin Stars, was nominated for Best Chef: Pacific by the James Beard Foundation and named as one of Food & Wine Magazine's Best New Chefs 2009. In February 2010, Christopher garnered a rare four stars in the San Francisco Chronicle and was soon awarded the highest ranking of three Michelin Stars from the esteemed 2011 Guide. Christopher is the second American-born chef and third youngest chef ever to receive three Michelin stars.
Christopher and The Restaurant at Meadowood team have since retained the three Stars from Michelin in the 2012, 2013 and 2014 editions of the San Francisco Bay Area & Wine Country Restaurants Guide; as well as the four stars in San Francisco Chronicle. In May 2013, Christopher was awarded Best Chef: West by the James Beard Foundation.
Throughout his career, Christopher has always been inspired by the pleasure guests experience when they taste something new and unexpected. Meadowood's commitment to service and excellence, along with its talented team of experts and artisans, provides the perfect environment to create truly memorable dishes.
"Meadowood gives me the freedom and resources to approach food in a creative way. It's a large kitchen with many skilled cooks, so I can take time to craft the dishes and put a lot of thought into my food. - Chef Christopher Kostow
Christopher enjoys working closely with Meadowood's resident sommeliers to explore the dynamic between food and wine. When not in the restaurant, he can be found in Meadowood's garden, conceptualizing his ever-evolving menu based on what's fresh and ripe.
And, to complement the local bounty, he sources artisan products from the world's top purveyors both at home and abroad.
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Follow Christopher Kostow on Twitter @CKostow Follow @TheRestaurantMW on Twitter


Blog | Grail Magazine | A Curated Directory of Businesses

grailmag.com [cached]

Christopher Kostow's creations in a casual setting

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Peek into the UAE’s next culinary festival with a competition - presented by Gourmet Abu Dhabi | FooDiva

www.foodiva.net [cached]

Christopher Kostow, The Restaurant at Meadowood in California's Napa Valley.

Chef Christopher Kostow
Chef Christopher Kostow
The festival culminates with industry awards for Abu Dhabi-based restaurants, chefs and front-of-house professionals.
So what do we have to give away to FooDiva Friends across the UAE? Well two prizes are up for grabs:
Invites for two people for two full-day Culinary Creation events hosted by 11 visiting master chefs including Massimo and Christopher on 7th and 8th February at Westin Abu Dhabi.


Most Read Articles

norcalwine.com [cached]

Meadowood Chef Christopher Kostow - Meadowood Chef Christopher Kostow

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Meadowood Chef Christopher Kostow - Meadowood Chef Christopher Kostow
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Among them were Christopher Kostow, chef at the two Michelin-star restaurant at Meadowood. Kostow recently defeated Cat Cora on an episode of Iron Chef as well (Battle Oats).

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