Graham House, Chef de Cuisine/ Pastry Chef
Fueled by a deep wanderlust and desire to hone his craft, Graham House cooked in many kitchens with different styles of cuisines. House spent his early years in kitchens in Asheville, North Carolina, and Atlanta, until 2006 when he took a chance and moved to Italy. In a small town outside of Lake Como he lived, cooked, and learned with the locals in the 140 year old kitchen at Osteria Del Bouche. Heading back to the states in 2007, House was the opening sous chef at 4th & Swift, where he learned the ins and outs of local and seasonal under Chef Jay Swift and Chris Hall. In 2010, Graham decided to take his food out west, truly developing his fresh veggie-centric style in California. Following a brief stint with Jeremy Fox, he went on to work at the Michelin starred restaurant Redd in Yountville. After helping Reddington open ReddWood, a more casual Italian restaurant, House decided the quiet rolling hills of Napa weren’t for him, so he packed his knives and moved to the city.
Starting off as the sous chef at Prospect in San Francisco, House was allowed creative control over most of the menu. With the Ferry Building farmers market three walking blocks from the restaurant, Graham took full advantage. Combining bold flavors with bolder aesthetics in his dishes, he applied a carnivores approach to the amazing produce in California, and used not just the entire animal, but also the entire vegetable no matter what it was. Fermenting, dehydrating, and pickling. Food rarely went into compost. “Proteins are normally an after thought when it comes to creating a dish.” When his two and a half years were up at Prospect, Graham decided to bring all he had learned back to the Old Fourth Ward to 4th & Swift. Upon his arrival in May, House wasted no time putting his spin on the menu, and he plans to continue evolving and elevating himself and the cuisine.