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Fresh, Fun, Made in California

Santa Barbara’s Own, Chef Peter Cham

The Prodigal Son Returns


For Peter Cham, nothing says love like making something by hand. His Cambodian grandmother got him started young, picking herbs, steaming rice, smashing garlic from its skin. That union of camaraderie and craft made him want to be a chef. First stop: culinary school at City College of San Francisco. Chef Peter spent more than 10 years honing his craft at Bay Area restaurants including Radius, Coi, Quince and The Fifth Floor. After an East Coast stint working under Matthew Gaudet (2013 Food + Wine’s Best New Chef) at West Bridge, he returned to the City by the Bay as Chef de Cuisine at Hungry Cat, where he made lasting relationships with local farmers and fishermen.

Peter returned to his hometown in 2016, bringing his personalized take on seasonal California cooking to Finch & Fork.

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