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 who is passionate in 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. Now based in the Central Coast, she was 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 guided conversation about the traditional foods & crops of maritime South East Asia + Oceania and an intimate Kamayan feast featuring the crops such as Gabi (Taro), Kulo (Breadfruit), and Saba (Plantains).