Recipes
Kimball Jones moved to the Bay area after graduating with a B.A. in History from Johnston College, The University of Redlands. A cook since his teen years growing up in Philadelphia, Kimball saw the Bay area as the best place in the country to hone his skills.
In 1983 Kimball graduated from the California Culinary Academy and took a position as roundsman at Amelios Restaurant in San Francisco. After a year he was recruited by Campton Place Hotel in San Francisco and soon rose to the position of Sous Chef. Kimball worked for Chef Bradley Ogden at Campton Place for 2 1/2 years. While working at Campton Place Kimball defined his philosophy on food. He used the finest local ingredients, changed menus with the seasons, and paid homage to classic American dishes; combining the classic techniques of the old world with the innovative spirit of the new.
Groth Wine Recipes
