Chris Hastings

Chris graduated from the culinary arts program at Johnson & Wales University in Providence, Rhode Island.

In 1989, he and his wife moved to San Francisco and helped open the Lark Creek Inn where Chris served as sous chef.

Although the menus change daily, highlighting the best seasonal products available, several signature items remain: the Hot and Hot Shrimp and Grits made with Country Ham, Fresh Thyme, Tomatoes and Ver Jus is always a favorite among the locals and Elton's Chocolate Soufflé with Fresh Cream continues to be a favorite ending to many meals at the restaurant.

The food is inspired by open fire cooking from the regions of Spain, Uruguay, Argentina, Portugal, and the American South.

[1] Garden & Gun magazine honored Hastings as a "Best of Made in the South" style runner up for his hat and lapel pins.