Craig Von Foerster Biography

Cooking is a personal philosophy, passion, and way of life for Executive Chef Craig von Foerster. He's traveled from his Midwestern beginnings to the California coast and beyond since starting his culinary profession. He worked as a cook at the Perry House in Monterey when he was twenty, then moved to Hawaii to work as a Sous Chef at the Bay Club at Kapalua Bay Hotel, where he learned Pacific Rim cuisine. He returned to the western states after being offered the position of chef/owner of Café Bohemia in Boulder, Colorado. Craig worked as a Sous Chef at Sierra Mar for two years before returning to Hawaii to work at the Plantation Veranda at Kapalua. In 1998, he was named Executive Chef at Sierra Mar. Craig feels that sometimes the difference between good and ordinary meals is a minor element. He believes that the passion and enthusiasm for truly exceptional cooking must originate from inside. The proof is in the pudding: Sierra Mar was rated #1 in California for food in the 2003 Zagat Guide, with a third-place overall ranking. Craig moved away from Sierra Mar in 2012.

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