Though Single Thread, the farm, restaurant and inn from chef Kyle Connaughton and head farmer Katina Connaughton, won't open for several more months, the chef has been busy putting together a team of hospitality industry talent from top tier fine dining establishments.
In addition to chef de cuisine Aaron Koseba, who has been on board for over a year, Connaughton has assembled a team of influential industry folks from all over. David Sisler, former general manager of San Francisco's three Michelin-starred Saison is taking that role to Single Thread, where he will coordinate service at the restaurant and manage operations at the inn. Evan Hufford, previously with Michael Mina (and past stints at Joël Robuchon and Saison), joins as head sommelier.
Meanwhile, Matthew Siciliano is completing the kitchen loop as pastry chef, a personal recommendation from chef Francisco Migoya (currently head chef in the development of Modernist Cuisine's Baking and Pastry books). Siciliano worked with Migoya at his company Hudson Chocolates, as well as Per Se and Eleven Madison Park before joining Michael Mina's team in San Francisco.
In keeping with the organic nature of the farm-restaurant-inn's buildout, conversations have been going on for over a year, as Connaughton zoned in on a very specific (and very high) level of hospitality required for these positions. Single Thread isn't like other restaurants— it includes not only the intimate 54-seat restaurant, but the guest rooms and farm. "It's different than a city restaurant where you come in, have the meal, and leave," said Connaughton. "It takes a certain kind of person to meet that level of hospitality." Because every guest's dining experience is completely tailored to their preferences and needs— something that is pre-determined upon booking through Tock, the ticketed reservations system— potential team members had to love that challenge, Connaughton told Eater.
There are people who can give great service, but only a few have that sense of deep hospitality inside of them. We like to take care of people and make people happy.
And, says Connaughton, the nature of the project shaped the hiring process— in a market where good help is increasingly hard to find, Single Thread has been a magnet for upper echelon talent. "It came together really organically in that way," said Connaughton. "And if you're working with us, you're moving to Sonoma County. It's a big commitment, so it's brought out a lot of people who are interested in that." Aside from the executive management team, the rest of the kitchen positions have been filled by notable chef de parties and sous chefs from all over the world.
Single Thread is currently slated to open its doors in early summer. In the meantime, the chef will bring his entire team to San Francisco for a two night collaboration at Atelier Crenn in April. Stay tuned for more details on Single Thread's imminent opening.