kristin koziara

I'm inspired by the seasons. I love to take the highest quality ingredients and turn them into an even better meal. I believe that cooking is, most importantly, a way of caring for people. It's a trait I learned from my grandmother. I cook seasonal organic Pacific Northwest cuisine.
I've cooked at NoPa, Delfina Pizzeria and Boulette's Larder in San Fransisco. In Brooklyn, I was executive chef at the BKLYN Larder. I also worked at Coquine and Renata in Portland.