is a culinary project based in the Central Coast of California rooted in radical hospitality. From private chef offerings, private events, brand event collaborations, and anything in-between; we are available to support your vision.

Chrissilda Badayos-Brown (she/her) is a Visayan-American chef bridging indigenous food knowledge and modern culinary techniques into her practice. With a background in Regenerative Agriculture in Viticulture & Winemaking from Cal Poly SLO, she spent time in Europe working for one of the most respected Wine Domains in Germany. She is an eager and determined culinary professional with local and international Michelin kitchen experience with a deep foundation in seasonal, farm-to-table cuisine. Now based in the Central Coast, she was formerly a Chef de Partie for a Michelin star restaurant & most recently a Sous Chef for an iconic Paso Robles Winery.

Coming Fall, she will be introducing her new culinary workshop series “ Roots of the Archipelago”, a workshop focused on a guided conversation about the traditional foods & crops of maritime South East Asia + Oceania followed by an intimate Kamayan feast featuring Gabi (Taro), Kulo (Breadfruit), and Saba (Plantains).