About Finch & Fork
Executive Chef Peter Cham's menus show his appreciation for Santa Barbara farms and fishermen, as each one of his clean, simple dishes—from small bites to full meals— pairs no more than six ingredients, mostly drawn from the bounty of the central coast. And the community has taken notice: the press is impressed by his creative, memorable meals, and loyal regulars come back again and again to see what daily special he’s cooked up this time.
Meet Executive Chef Peter ChamFor Peter Cham, there's nothing better than making something by hand. His Cambodian grandmother got him started young, picking herbs, steaming rice, smashing garlic from its skin. That union of camaraderie and craft made him want to be a chef. First stop: culinary school at City College of San Francisco. Chef Peter spent more than 10 years honing his craft at Bay Area restaurants including Radius, Coi, Quince and The Fifth Floor. After an East Coast stint working under Matthew Gaudet (2013 Food + Wine’s Best New Chef) at West Bridge, he returned to Santa Barbara as Chef de Cuisine at Hungry Cat, where he made lasting relationships with local farmers and fishermen.
In 2016, Peter brought his personalized take on seasonal California cooking to Finch & Fork.