Hail to the Chef
Some people are just born to be great in the kitchen. Before he was conceptualizing and creating New American classics at Finch & Fork, Executive Chef James Siao began by working his way up the ladder at his father’s Chinese restaurant in Ohio. Since then he’s made stops at culinary school in Pittsburgh, worked at Taggia restaurant at Kimpton’s Firesky Resort in Scottsdale and helped a friend open a restaurant in Italy. Since 2012, we’ve been lucky enough to have Chef helming Finch & Fork, imagining new ways to plate American classics. Working with fisherman, farmers and other local producers, James champions regional, sustainable ingredients and translates them into crave-worthy classics like baked mac’n’cheese, market fish tacos and creamed caramelized onion soup. Deceptively simple. Decidedly delicious. In his free time, James likes to participate in local charitable events like Share Our Strength's Taste of the Nation. He also enjoys a good road trip, heading up or down the coast to Los Angeles or San Francisco to check out the California food scene. Increasingly though, foodies are heading to restaurants in downtown Santa Barbara to see what’s cooking in James’ kitchen.