Craftsman
Kappo starts before the kitchen. Foragers on the ridge, farmers in the field, fishermen off the coast, and the craftsmen who age, ferment, and brew what they bring back. Our chefs don't overwrite their work, they finish it.
Seven courses, a dozen pairs of hands.
Bryan Jessop
Bryan Jessop of Morchella Wild Foods has been foraging for chefs since 2015 with a mission to utilize what’s wildly abundant. He travels all over Northern California in search of the best wild ingredients of the season, from mushrooms and berries to herbs and edible wildflowers.