Chef Chris Kobayashi
Chris Kobayashi (AKA Chef Koby), Executive Chef/Owner
Chris attended the California Culinary Academy in San Francisco, graduating in 2002 at the top of his class. In addition, he also earned a certificate in Baking and Pastry at the Culinary Institute of America in Napa Valley. He has extensive culinary experience from Asia de Cuba at Clift Hotel, Roy’s in San Francisco and Brix in Napa Valley. His recent success as Executive Chef of Robin’s Restaurant in Cambria, CA includes an increase in gross sales upon his implementation of an updated menu and incorporation of high kitchen and staff standards. Artisan will be built upon Chef Koby’s attention to detail, focus on locally sourced ingredients and fervor for refined cuisine.
Spring Garlic and Yukon Gold Potato Soup
Yields 6 8oz servings
1 oz Bacon, Diced 1/4 inch (about 2 slices)
4 oz Whole Butter
5 oz Yellow Onion, Diced 1/4 inch (about 1/2 an onion)
10 oz Spring Garlic, White Part Only, Washed and Sliced (about 5 bulbs)
8 oz Yukon Gold Potato, 1/2 inch Dice (about 1 med potato)
1 qt Chicken Stock, Unsalted
1 sprig Parsley stem
1 sprig Thyme
1 ea Bay Leaf
1 cup Heavy Cream
In a medium size saucepot over low heat combine the bacon and butter. When the butter has melted, add the onions and garlic and cover. Cook gently stirring occasionally until soft. Add potatoes, chicken stock, and herbs. Bring to a boil. Reduce heat to a simmer and cook until the potatoes are tender. Stir in heavy cream. Remove herbs and place the soup in a blender. Puree until smooth. Season with salt and pepper and garnish with chopped chives.