Karl Holl is a chef, butcher, forager and farmer. His passion for food stems from his upbringing in Vermont where he cooked alongside his Oma at her small restaurant. Years later, after graduating from the New England Culinary Institute, Karl moved to California to work at a number of prestigious kitchens in both Napa Valley and San Francisco. Inspired by Oregon’s agricultural bounty, Karl relocated to the Pacific Northwest to immerse himself in farming. He continues to focus on ingredient-driven, Italian-inspired cuisine through Spatzle and Speck.