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.

During my foundational experience working at Singlethread, A 3-Michelin Star restaurant based in Healdsburg, California, storytelling is embodied in the food, farm, and the choices made everyday. For Singlethread, the menu starts at the farm. The menu changes everyday, as simple as changing a seasonal element of the dish or as complex as changing the overall theme of the dish. The structural integrity of the dining experience remains permanent and is inspired by Japanese Kaiseki.

The most important thing I learned in Singlethread is to embrace whimsy, to showcase, to learn and to be so proud of the art within nature. The restaurant consists of over 100 employees- many of them working past 12 hours a day. “Kaizen!”, they exclaim after every pre-shift. It is a Japanese term meaning to make small incremental changes everyday for continuous improvement in your life. A gentle reminder that operating in a high-caliber space requires boundaries, capacity, and sustainability.

My evolving culinary identity is shaped by elemental cuisines, such as traditional Japanese cuisine. I am interested in Shojin Ryori, a plant-based Zen Buddhist Temple cuisine, where cooking is a meditation practice and the ingredients are honored with deep gratitude. Through foraging the land and ocean near me, I hope to create a dining experience that is rooted to the land and the spirit.

Additionally, I would describe my food as seasonal & farm-driven rooted in ecological storytelling, south-east asian influence through simple, honest & satiating food.