Tartine Manufactory | San Francisco, CA
She moved to the Bay Area in 2008 and worked at Oakland’s well regarded Oliveto with chef Paul Canales where the Chez Panisse ethos was well engrained. Her career flourished in the Bay Area and she went on to work at restaurants including Pizzaiolo – with occasional stints at sister restaurant Boot and Shoe Service, and again with Paul Canales, this time as a sous chef, at his new Spanish restaurant, Duende. In 2015 joined chef Chris Kronner as a sous chef at Oakland’s Kronnerburger, and later joined chef Julya Shin to open Penrose. Over the years, she continued to grow and learned about butchery, charcuterie creating menus and managing people. The hard work paid off and in 2014, Zagat named her as one of the “30 Under 30” which recognizes exceptional young hospitality professionals in major markets across the country.
In 2016, Christa was part of the opening team of Tartine Manufactory. As sous chef, she worked alongside several friends and former co-workers and helped create a savory program to complement chef / owners Chad Robertson’s bread and Elisabeth Prueitt’s pastries. In 2017 Christa was named executive chef, and in July of 2018, the San Francisco Chronicle named Christa one of the years Rising Star Chefs, saying the group was selected not just for culinary talent, but also for changing the industry for the better. As the #MeToo movement has gained momentum, chef Christa has been active in her leadership and vocal in her support of fellow women chefs. Shares Christa, “I am excited to be a part of the conversation of change in this industry. I will make it my goal to continue to put words into action in my lifetime.”