The Whelk Chef
Geoff has cooked in some of the world's most celebrated kitchens, including Chez Panisse, Blue Hill at Stone Barns and Blue Hill (New York) as well as in Bordeaux, France where he helped to teach and lead culinary tours of the region for Two Bordelaise.
Most recently, Geoff was a sous chef at Gramercy Tavern in New York City where he cooked for 5 years. While Geoff was at Gramercy Tavern, the team was awarded the Outstanding Restaurant Award in 2008 and Best Chef/New York in 2012 by the James Beard Foundation.
While training at the Culinary Institute of America in Hyde Park, NY, Geoff fell in love with the study of wine and completed the first level of the Court of Master Sommeliers exam.
He is committed to using seasonal ingredients, partnering with local farmers and purveyors, and helping to support the community.
His interests outside of the kitchen include nurturing a seasonal vegetable garden, brewing craft beers with locally-sourced ingredients and restoring his much-loved vintage Land Rover Defender 90. Most of all he loves cooking for his 1 year old son, Lucas.
Geoff grew up in Walnut Creek, California and in Greenwich, Connecticut.
He studied philosophy and psychology at the University of Southern California and received his Bachelor's degree from the University of San Francisco.