“Genuine, Distinctive, Deeply Rooted”: The California Chefs Putting Provenance First

From Peru to Phuket, leaders in sustainable hospitality are redefining “local” as an ecological and cultural design principle, with menus and guest experiences built around local producer partnerships. This provides rich culinary stories and anchors cultural identity, allowing chefs to construct an offering that is highly localised, specific to a particular time and place — one that customers will not find elsewhere. This is the type of storytelling with which customers find it easy to connect, and it can create an unforgettable dining experience.

Crucially, as global supply chains come under increasing strain from extreme weather events and political conflicts, this approach also reduces vulnerability. While farm-to-table dining is far from a new concept, more operators are realising that anchoring menus directly in on-site and local farms doesn’t just enable ultra-seasonal, near-zero-waste cooking — it also builds resilience by minimising supply chain risks.

Join us as we explore what this looks like in California, where leading chefs across the state are investing in nature-positive farmers, fishers and producers to support natural rhythms and create distinctively local menus.

Sourcing in harmony with local ecosystems

In Paso Robles, JUSTIN estate combines rippling vineyards and a winery with an exceptional food offering, deeply grounded in the 26-acre gardens. Here, food is grown in ways that make sense for the Californian climate, supporting natural ecosystems.

“We incorporate cover crops into our menu, plant flowering herbs to attract beneficial insects, and use companion planting, like garlic, to naturally deter pests instead of relying on pesticides,” says Rachel Haggstrom, Executive Chef at The Restaurant at JUSTIN. “We also maintain beehives that support pollination and provide honey for the restaurant, while our composting programme helps regenerate healthy, nutrient-rich soil throughout the gardens.” With drought a constant concern in California, parts of the JUSTIN garden are strategically located to capture water runoff for irrigation, maximising natural water resources.

Beyond the estate, JUSTIN’s supply chain is also mindfully designed to protect natural systems. The restaurant partners with local farmers and Central Coast fishermen who share similar values, including those who fish by hook-and-line whenever possible. “Our garden complements these partnerships by focusing on heirloom and rare fruit and vegetable varieties that are more difficult to source locally,” says Rachel.

Further north, in Healdsburg, SingleThread Farm and Restaurant (winner of the Sustainable Restaurant Award at the first-ever edition of North America’s 50 Best Restaurants, in 2025) is renowned for its field-to-fork ethos, with menus taking inspiration directly from the produce grown across its 24 acres of land.

“Really, what we focus on is the connection between our farm and restaurant,” says Katina Connaughton, Head Farmer at SingleThread. “We're fortunate to be in this incredible agricultural area where we can farm all year long and also showcase the work of other local farmers and artisans. Everyone is growing with so much integrity and thoughtfulness. We also concentrate on building an incredible amount of biodiversity, working slowly and in accordance with nature and the seasons.” This includes growing hundreds of different varieties of culinary crops throughout the seasons, as well as cut flowers, resulting in a thriving, resilient habitat; soil health is carefully cultivated through composting and cover cropping. 

"genuine, distinctive and deeply rooted in our region"

For Kyle Connaughton, Head Chef at SingleThread, every meal experience should be a unique one, grounded in the land and in a specific moment. “We want our guests not only to feel a sense of where they are in Sonoma, but also to experience and appreciate that moment in time. What the guests experience every night in our restaurant and every day in our inn — between the ingredients and flowers — is a reflection of what is in its peak season and being harvested that day.” In winter, this might mean Healdsburg chestnut and farm greens served with duck liver parfait and huckleberry; at the height of summer, perhaps a vibrant palate-cleansing sorbet made with sungold tomatoes and clingstone peaches. “This helps them feel the joy in a fleeting moment, while connecting them to seasonality and locality in a way we hope they take home with them and look for in other aspects of their lives,” says Kyle.

Meanwhile, at JUSTIN, Rachel’s goal is “to create a restaurant that lives and thrives within the community — in harmony with and in support of it. We're fortunate to have incredible farmers, producers and natural resources around us, and I think it's our responsibility to honour and support them whenever we can. This approach allows us to create a dining experience that is genuine, distinctive and deeply rooted in our region.” JUSTIN’s terroir is reflected on the plate, as well as in the glass; laminated brioche is served with estate alliums, while local black cod is plated with zucchini, tarragon and scapes.

Customers find it easy to connect with stories about provenance — so making these stories tangible ensures a memorable meal. As part of the JUSTIN experience, guests are invited to walk through the garden, where they can see and touch many of the ingredients they'll enjoy on their plate. “Throughout the meal, we share the stories behind those foods and the people who grow them,” says Rachel. “Before guests leave, they receive a jar of our estate honey and our estate tisane blend with a card printed on seed paper, giving them a small piece of the garden to take home.”

Extending a positive impact

Maintaining a focus on native, seasonal foods and local supply chains isn’t just about creating a unique menu — it extends a restaurant’s positive impact beyond property lines. “Several of our local farming partners have shared that we've become an important source of support for their businesses, particularly during the slower months,” says Rachel. “Knowing that our partnership helps to sustain these farms creates a true sense of community and reinforces the value of investing locally.” JUSTIN also works with farmers to avoid unnecessary waste in the supply chain. “If a grower has fruit that is overripe or not suitable for a farm stand because it isn't cosmetically perfect, we'll find ways to use it in juices, purées, compotes or preserves. This minimises waste, reduces potential financial loss for the grower and allows us to showcase exceptional ingredients in thoughtful ways.”

Past its farm gates, SingleThread also has built a strong network of like-minded producers, including California abalone farmers, sea urchin divers engaged in ecological repair projects, and Knights Valley Wagyu, who raise 100% grass-fed, heritage-breed cattle with an emphasis on animal welfare and regenerative land management. “We have this incredibly connected community here in Sonoma of farmers, wine makers, craftspeople and artisans,” says Katina. “We all have such an appreciation for the role we play in supporting each other and in how we approach the land and the environment. People are passionate about where they live and feel a sense of responsibility to be good stewards of the land, promoting the positive change we are striving for.”

Creating a sense of place

Of course, not every restaurant is lucky enough to have its own land. Particularly for those in urban environments, creating such a strong sense of place may seem like an opportunity afforded only to the privileged few — but any kitchen can choose to cook with in-season, native ingredients, and to source these through direct relationships with farmers and fishers who work with respect for nature.

“Find ways to make lasting partnerships and commitments,” is Kyle’s advice to other operators. “It's much more impactful to make longer, more permanent relationships where each party — say, a restaurant and a farm or ranch — can truly rely on each other, year-round and long-term. That commitment goes both ways, allowing everyone to create better systems, infrastructure and investments, and ultimately to do things in a more healthy and sustainable way.”

Rachel echoes this in her own recommendation. “Get out of the restaurant,” she says. “Ask questions, stay curious and build genuine relationships with the people growing your food. Those relationships create stronger communities and better experiences for guests. I also think it's important to bring your team along on that journey; when they understand the story behind the ingredients and the people producing them, they're able to share that passion with guests in a much more meaningful way.”

And elsewhere in California...

CARUSO'S AT ROSEWOOD MIRAMAR BEACH, MONTECITO

A nature-first approach is just as commendable (and effective) when it comes to sourcing seafood. For Chef Massimo Falsini, Chef-Partner at Caruso’s at Rosewood Miramar Beach, supporting marine ecosystems is paramount. “Ultimately, whether wild or farmed, our seafood must come from producers committed to long-term ocean health, fairness to workers and superior quality,” Massimo explained in a previous interview with us. “At Caruso’s, we insist on full traceability so we can stand behind every ingredient with confidence. It is not enough to say ‘local’ or ‘wild’ — I want to know how, where and by whom it was harvested. Only then can we deliver a dining experience that is worthy of our guests and worthy of the ocean.” 

Caruso’s sources directly from small-scale, local, responsible fisheries to maintain a transparent, ethical supply chain. This also keeps safeguards the livelihoods of those fishing in sustainable ways. “Supporting small-scale fishing communities is about integrity. The ocean is not just our backdrop — it’s part of who we are,” Massimo told us. “If we are going to serve the very best seafood, it must come from people who treat the ocean with respect, not as an endless resource to exploit. These are families and communities who depend on healthy waters for their future, and by supporting them we create a cycle of quality, sustainability and fairness.”

At Caruso’s, menus are designed with care, avoiding species that are overfished, threatened or harvested through destructive methods. “I like to feature fish that tell the story of our coast, like Pacific rockfish, black cod or farmed abalone from partners we know personally,” said Massimo. “For me, it is both a culinary opportunity and a responsibility: every plate can help restore equilibrium to the ocean while surprising and delighting our guests. When we spread demand this way, we not only protect pressured species, but also expand the culinary vocabulary of our guests. That, to me, is the real joy of being a chef. […] When my cooks understand the story behind the ingredient, they treat it with greater respect, and they can pass that pride on through their craft. That sense of connection is something I want to pass on to our guests. When they taste a dish, they are also tasting the story of where it comes from.” 

ATELIER CRENN, SAN FRANCISCO

In San Francisco, Atelier Crenn’s careful attention to provenance played a considerable role in Atelier Crenn winning the Sustainable Restaurant Award at North America’s 50 Best Restaurants 2026.

This approach begins at Chef Dominique Crenn’s own farm in Sonoma. Bleu Belle Farm uses regenerative agricultural practices to support soil health and restore biodiversity, supplying fresh produce directly to the restaurant and allowing dishes to be inspired by the shifts in California’s seasons. The multi-course tasting menu is designed to be flexible, allowing the kitchen team to work directly with local farmers and fishers to serve what is ripe, ready or caught on the day. By spending team days working at the farm, restaurant staff strengthen their connections to nature and seasonality — a connection that comes through in every dish.

The kitchen works with small-scale growers and responsible fisheries, consciously investing in people and communities who champion biodiversity and embrace regenerative practices. In this way, every ingredient tells a story — not just of place, but of stewardship. For example, following an extensive search, they now work with two small dairies to source their butter and cream. Animal Farm Creamery produces exceptional butter from a herd of just 10 cows; the restaurant receives weekly shipments of table butter that is produced by a single cow, named Timothy. Meanwhile, San Martin Milk Company supplies butter for the restaurant’s brioche recipe. 

Atelier Crenn chooses seafood from responsible fisheries guided by US regulations, including local black cod from Monterey Bay (identified as a ‘Best Choice’ by Seafood Watch) and king crab from the Northern Pacific, where harvests are carefully managed to ensure ecological balance. The restaurant also works in partnership with the Wild Oyster Project, recycling oyster shells back into San Francisco Bay. Not only does this keep the shells out of landfill, but it actively improves water quality and biodiversity and promotes seabed and reef restoration, spreading the restaurant’s positive impact far beyond its four walls. 

If you’re looking for further inspiration, don't miss our 2026-27 global sustainability insights report, "Hospitality Rising: Global Challenges, Local Solutions”. Exploring the latest trends and influences shaping the sector, it’s packed with examples of smart sustainability initiatives from businesses of all shapes and sizes across the world. Download your copy here!    

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