With Executive Chef Sean Baker at the helm, Gather’s kitchen takes a unique approach to Northern California cuisine. We design our menus with an even balance of vegetable and omnivore dishes, and cook with both old-world and modern culinary techniques.
In daily conversation with our farmers and purveyors, we plan our offerings based on what is being planted and harvested. We utilize rare heirloom varietals of vegetables, fruits, and grains, and as well as foraged ingredients including flowers, pollen, and mushrooms. The whole animals we source are butchered in house and come from local, sustainable ranches focused on heritage breeds.
Our values run deep. We created a Source Book so our guests can get an in-depth look at our purveyors. Their stories are rich and varied, and their talent and hard work inspires us every day.