Christa Chase
Tartine Manufactory | San Francisco
June 2019
Christa Chase always knew she wanted to cook. Right out of high school, she left her hometown of Tempe, Arizona, and enrolled at Scottsdale Culinary Institute. From there, Chase took a position at Phoenix restaurant Quiessence, a stint that cemented her admiration for true farm-to-table cooking.
In 2008, Chase made her way to the Bay Area, where her career blossomed handsomely. She began in the kitchen of Oakland jewel Oliveto, working alongside Paul Canales. She also held tenures behind the scenes of Pizzaiolo and Duende.
By 2014, Chase had secured a spot on Zagat’s “30 Under 30” list and showed no signs of slowing down. The following year, she joined ranks with Chris Kronner at Kronnerburger and also with Julya Shin to open Penrose. In 2016, she helped debut Tartine Manufactory, and by the next year, she took over the kitchen as executive chef of the all-day behemoth. Chase is leading a veritable army of cooks responsible for feeding 800-plus guests a day who have the high expectations that come with the Tartine brand. Remarkably, at this cranking volume, Chase is not only meeting and exceeding those quality standards, she’s serving technique and intrigue in every dish.
A fluke crudo is hit with Peruvian-inspired “green juice.” A tartare turns next level with a shoyu-cured yolk. Toast to accompany a coddled egg is slathered in za’atar. However, pasta is Chase’s first love and her pappardelle is so good it’ll make you wanna smack your nonna (but, pls don’t). In 2018, Chase was named “Rising Star Chef” by the San Francisco Chronicle.
