The couple has delicately woven their decades-long experiences into every detail of the 52-seat dining room. Borrowing from her time as a farmer in Japan and England, and her background in sustainable agriculture, Katina grows 70% of the restaurant’s produce on their 24-acre farm. Kyle’s dedication to their food is no different. After years under renowned chef Michel Bras and as Head of Research and Development at Heston Blumenthal’s Fat Duck, he’s come to embrace the Japanese concept of omotenashi, the spirit of hospitality centering around care rather than expectation.
Kyle and Katina’s dedication to quality in all that they do and their deep connection to land make us proud to call them YETI Ambassadors.