3-time James Beard Award nominated Chef, former Chef de Cuisine at State & Lemp, working on Boise’s newest culinary adventure, KIN.
“No matter your demographic, your income level, or anything like that, you’re sitting next to someone that’s eating the exact same thing as you,” “Any differences that you may have thought that you had, in this little bubble, you’re just like the person next to you, and the person next to them.” -Kris Komori, Idaho Press 3.14.18
Clasically trained chef with over 16 years of experience, currently serving as Executive Chef for Aramark at Boise State University. Draws culinary inspiration from exotic food cultures and bold flavors from around the world.
Executive Chef with experience working all over the country and in several of Boise’s most notable establishments - most recently, Lemon Tree Co. in downtown Boise. Nominated for Boise’s Best Chef 2018, in Boise Weekly’s Best of Boise.
Currently on the managment team at CCG, leading our kitchen and food production social enterprise.
Classically trained at the French Culinary Institue and has worked in restaurants from Texas to Manhattan to Chicago. Developed a deep love for Create Common Good by serving on CCG’s staff as Chef & Job Trainer before becoming the Pastry Chef at State & Lemp. Currently working on new project, KIN, with Chef Kris Komori.