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.
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
View hi-res image >
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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