Chef Carrie Funk

Chef Carrie has twenty years of restaurant experience, having run an eclectic mix of restaurants in Los Angeles, the Bay Area, and New York City. Originally from Southern California, she found a deeper connection to California’s food renaissance while attending UC Berkeley, where Alice Waters’ Chez Panisse sparked a groundbreaking movement toward sustainable, responsible, rustic cuisine and a true revolution in our food system. Inspired by the bounty of our state, Chef Carrie draws on the wealth of local ingredients and artisanal products, crafting meals that put the focus on high-quality, seasonal ingredients, including the ones she grows in her own organic garden. She has traveled all over the globe, visiting local produce markets, cooking with hometown chefs, and gleaning culinary techniques and all of the nuances of the ways hospitality is expressed in other cultures. Carrie finds endless inspiration from the unifying human experience of sitting around a table, breaking bread with others, and partaking in the simple, but often memorable experience, of a meal crafted with true love and intention. For Carrie, cooking is an expression of passion, integrity, curiosity, and love.

In addition to her years spent as a restaurant chef, Carrie has worked with a wide variety of private clients, ranging from corporate dinners, to film premiers, to CEOs summering in Montauk, to busy families in need of weekly meal prep. As a mother, she is especially keen to craft meals that pique the appetites of all members of the family, including the youngest ones. In any setting, Carrie is especially driven by a passion for curating unique meals centered around beautiful ingredients and a soulful spirit of hospitality.