Culinary News from The Culinary Institute of America

Christopher Kostow Speaks at CIA Commencement

St. Helena, CA – Christopher Kostow, the renowned executive chef of The Restaurant at Meadowood, was keynote speaker during commencement exercises at The Culinary Institute of America at Greystone in St. Helena, CA on December 21.

A Michelin-starred chef before the age of 30 (at Chez TJ in Mountain View, CA), the Highland Park, IL native has been at Meadowood since 2008. The following year, Kostow was honored as one of Food & Wine magazine’s Best New Chefs. In the 2011 edition of the Michelin Guide, he elevated The Restaurant at Meadowood to three stars—the highest possible ranking—and has retained that rating ever since. He is one of the youngest chefs ever to earn three Michelin stars.

“The heart of what we do is love—of the guests, of the product, and of each other,” Kostow told recipients of degrees in culinary arts and baking & pastry arts. “We have the chance, as chefs, to represent the best in our society.”

Still just 40 years old, Chef Kostow continues to accumulate honors for himself and the restaurant. He won the James Beard Foundation Award as Best Chef: West in 2013 and The Restaurant at Meadowood has held a four-star rating in the San Francisco Chronicle since 2010, while winning a Beard Award for Outstanding Service in 2014. His first cookbook, A New Napa Cuisine, won Cookbook of the Year in 2015 from the International Association of Culinary Professionals. In 2016, The Restaurant at Meadowood received the Wine Spectator Grand Award.

Chef Kostow’s latest venture, The Charter Oak restaurant in St. Helena, is scheduled to open in 2017.

Photo Caption and Hi-Res Image:

Michelin three-star chef Christopher Kostow of The Restaurant at Meadowood in St. Helena, CA delivered the commencement address at The Culinary Institute of America at Greystone on December 21, 2016. (Photo credit: Charlie Gesell/CIA)
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Jeff Levine
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Founded in 1946, The Culinary Institute of America is the world’s premier culinary college. Dedicated to developing leaders in foodservice and hospitality, the independent, not-for-profit CIA offers bachelor’s degree majors in management, culinary science, and applied food studies; associate degrees in culinary arts and baking and pastry arts; and executive education through its Food Business School. The college also offers certificate programs and courses for professionals and enthusiasts. Its conferences and consulting services have made the CIA the think tank of the food industry and its worldwide network of 49,000 alumni includes innovators in every area of the food business. The CIA has campuses in New York, California, Texas, and Singapore.

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