OUR STORY

What We Are is Where We Are

It’s impossible to feel uninspired by the bounty of Santa Barbara. Our team has gathered here to share it all with you: exceptional ingredients, but also culinary techniques that draw on our rich diversity and hospitality that welcomes you as an old friend. A casual bite? A lavish meal? A friendly drink? Yes, yes, and yes.

 

 

Birds of a Feather Flock Together

 

 

Executive Chef Nathan Lingle

A Maine native, Executive Chef Nathan Lingle grew up living an organic “farm-to-table” life where his family gardened, farmed, fished and foraged for their daily meals, utilizing and sourcing from neighbors and local craftspeople. He brings with him nearly two decades of culinary experience in some of the most prestigious restaurants in the world such as the Ritz-Carlton, Philadelphia, where he partnered with celebrated French chef Eric Ripert on the concept for 10 Arts Bistro & Lounge; Ritz-Carlton, Naples; Sagamore Resort and Spa; Cliffhouse Maine; L’Auberge, Del Mar; Costa and Café Lido at Mar Monte Hotel in Santa Barbara; and the Michelin Star-rated Manresa in Los Gatos – among others. Lingle comes to Finch & Fork at Kimpton Canary Hotel most recently from FRINJ Coffee in Goleta, California, a sustainable agricultural model that pioneers California-grown coffee.


Local Partners:

Babe Farms, Bellweather Farms, Chino Valley Ranch,
Fair Hills Farms, Flying Disk, Frecker Farm,
Gardend of, Hope Ranch, Kanaloa Seafood,
Kenters Farm, Regier Frarms, SB Fish Market,
SB Smokehouse, Tutti Frutti, Wylde Works