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Chef Christopher Kostow of The Restaurant at Meadowood describes his culinary philosophy as the desire to be evocative — not provocative. He considers his food to be thoughtful. The chef is known for some unusual-sounding dishes, but is quick to refute the notion that his food is edgy.
After earning a philosophy degree in college, Kostow gravitated to cooking and moved to San Diego to cultivate his culinary skills. Seeking to hone his technique, Kostow then ventured to France, where he worked in a variety of kitchens, from a Paris bistro to the Le Jardin des Sens in Provence. Back in the States, he was sous chef to Daniel Humm at San Francisco’s Campton Place Restaurant and went on to become top toque at Chez TJ in Mountain View.
In addition to his passion for technique, Kostow focuses on ingredients. One luxury Meadowood affords him is having a garden, as well as greenhouses and chickens. He uses all of the resources to turn out amazing seasonal dishes.
The chef at The Restaurant at Meadowood is Christopher Kostow. Kostow, a Chicago native, trained in kitchens far and wide: from a Paris bistro to the noted 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 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, he was nominated for Best Chef, Pacific, by the James Beard Foundation and named as one of Food & Wine magazine’s Best New Chefs 2009. Under his tenure, The Restaurant has won Five Stars from Forbes Travel Guide.