Chris Cipollone

Growing up in New York’s bountiful Hudson Valley, Chris always knew he would become a chef, having learned from an early age to appreciate the local and seasonal ingredients that surrounded him. As Executive Chef at the Michelin-starred Piora, Chris showcased a uniquely modern American restaurant with Italian, French, and Korean influences, and went on to earn two stars from the New York Times. Chris was recently Executive Chef of Michael Tusk’s Cotogna in San Francisco, one of the most highly rated and longtime staple restaurants in the city. Chris thrives on the artistry of cooking and believes that food should be fun. When not in the kitchen, Chris loves to learn about the food of other cultures by traveling, dining with friends, reading, and meeting new people.