Michael was born and raised in Sonoma County, CA. He's fourth generation on a family tree with strong restaurant, butchery and hospitality roots. Michael has been cooking professionally for 8 years and was lucky enough to work in some true kitchens. He is in love with Hannah Texie Bailey, his cat Chicken and his dog, Donald.
Tony has been a pitmaster, a project manager, a graphic designer, and a knifemaker. He's cooked in various capacities over the years both personally and professionally. Born in San Antonio, he fell in love with Mexican culture and cooking there as well as his wife, Kale. They have a son named Ezra.
We seek to marry the cooking traditions of old with the insights given to us by the modern kitchen. We do this with the utmost respect for tradition and only to bring honor and attention to the traditions.
We use happy, sustainable, seasonal ingredients and we waste nothing. The deep flavors of our food are borne from the complexity and quality of our ingredients.
We make everything. We cure our bacon, we press our tortillas, we render our lard. This is the only way, we feel, that we can call the food ours.