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From Our Farm

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SingleThread Farms is located on five acres between the Russian River and the historic San Lorenzo Ranch in Healdsburg, California. Farmed by Head Farmers Katina Connaughton and brother Vince Rothermund, along with the SingleThread Farm team, the property consists of a greenhouse, shade structures, loamy fields, chicken coups, an heirloom fruit orchard, olive trees, bee hives, and a cattle paddock all surrounded by Cabernet Sauvignon, Zinfandel, and Chardonnay vines. The farm supplies vegetables, fruit, herbs, flowers, honey, eggs, and olive oil to our restaurant kitchen.    

By Our Artisans

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The SingleThread Farms Team consists of Farmers, Chefs, Foragers, Artisans, and Hospitality Professionals. Please send resumes, professional references, and cover letters to for positions, externships, and stages.










Owner-Chef Kyle Connaughton began his culinary career in L.A. apprenticing at one of the oldest Japanese restaurants in the city and continued training in both pastry and savory at Spago Beverly Hills, The Dining Room at Ritz Carlton, Lucques, Hama Sushi, and A.O.C. This was followed by several years cooking in Japan for the famed chef Michel Bras and in numerous traditional Japanese cuisine restaurants. 

In 2006 Kyle joined Heston Blumenthal to become the Head Chef of Research and Development for the Fat Duck Experimental Kitchen. He is a contributor to the "Modernist Cuisine" series, a co-developer of the Culinary Science Bachelors Degree program for the CIA, and co-author of the book Donabe- Classic and Modern Japanese Clay Pot Cooking. In 2014 Kyle co-founded the culinary development firm Pilot R+D with Dan Felder, Dr. Ali Bouzari, & Dana Peck. 

Owner-Head Farmer and California native Katina Connaughton and husband Kyle have been together since they met at 15 years of age.  Katina began her first foray into farming while living in a rural agricultural community in Hokkaido, Japan.  She continued culinary gardening on a Victorian estate property in England before moving to Sonoma to complete her coursework in Sustainable Agriculture and Horticulture.  Katina was greenhouse manager for the Ag Program and Santa Rosa Junior College and has farmed at Davis Family Winery and The Barlow.

Katina heads SingleThread Farm's five acre property, greenhouses, heirloom orchards, bee hives, and livestock as well as the foraging program and floral department. 

Owner-Partner Tony Greenberg is and Entrepreneur and founder of UPVentures LLC, a real estate development firm based in NYC and Brooklyn. Tony partnered with Kyle and Katina to develop SingleThread and manage the large cast of designers, artisans and unique collaborators who are bringing the Connaughtons' vision to life.    

General Manager David Sisler runs service and hospitality operations at SingleThread Farms.  He began his career at The Manor in New Jersey before moving to Philadelphia to join the team at the famed Le Bec Fin. David later moved to San Francisco where he became General Manager at Saison.

Chef de Cuisine Aaron Koseba has worked around the world including Alex Atala's famed D.O.M. in Brazil, Charlie Trotter's, and Aubergine. Aaron runs the culinary operations as well as the coastal foraging and kayak diving at SingleThread Farms.

Head Sommelier Evan Hufford most recently hailed from Michael Mina and has worked at other acclaimed restaurants across the country.  Evan began his career at the Five Star/Five Diamond property Kai and continued with positions at both Joël Robuchon and Saison.

Head Pastry Chef Matthew Siciliano is a graduate of the Culinary Institute of America where he studied under Chef Francisco Migoya and later joined his team opening Hudson Chocolates. Matthew's professional experience includes positions at Eleven Madison Park, Per Se, and Michael Mina prior to overseeing all pastry operations for SingleThread Farms.

Zach most recently came from the Henry's Fork Lodge where he was General Manager of a luxury fishing lodge in Idaho.   His background also includes producing incredible events for Paula LeDuc Fine Catering and dreaming up and managing guided expeditions throughout the world for Adventures Cross-Country.

Zach's mission is to work with our guests to curate authentic Sonoma Wine Country experiences. His wealth of local knowledge on wineries, outdoor adventures, and spa services allows his department to curate customized experiences for all of our guests. 

Head Farmer Vince Rothermund left the biotech world for sustainable agriculture. Vince runs all farm, greenhouse, and landscaping operations with sister Katina. 

Forager Candice Koseba spends her days foraging wild vegetables, seaweed, herbs, and flowers for the restaurant and inn. 

Dr. Ali Bouzari is Chief Science Officer and Co-Founder of Pilot R+D, the research and development company that partners with SingleThread Farms. Ali completed his Ph.D. in Food Biochemistry at U.C. Davis and is co-developer for the Bachelors of Culinary Science at the Culinary Institute of America. He is the author of Ingredient: Unveiling the Essential Elements of Food published in 2016 by Ecco.

Dan Felder is Chief Innovation Officer and Co-Founder of Pilot R+D, the research and development company that partners with SingleThread Farms. Dan was formerly Head Chef of Research and Development for the Momofuku Group.  In addition to culinary development projects Dan has created several of the custom wood service pieces in our kitchen and dining room.

Dana Peck is Co-founder, President, and CEO of Pilot R+D and heads the unique development projects for SingleThread Farms. Prior to her joining the founding team at Pilot, Dana was Associate Attorney for Morrison Foerster in San Francisco. Prior to her law career, Dana worked pastry at Gramercy Tavern and WD-50 in addition to being a buyer for Williams-Sonoma. 

Made With Craftsmanship

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The Nagatani Family of Iga, Japan are 8th generation master potters who produce all of the various donabe (earthenware pots) used at SingleThread Farms as well as many of our dishware pieces, vases, and serving vessels. Each piece is hand made using the porous, fossil rich clay found in Iga.

Mr. Yuji Nagatani "Kaicho" with a hand made donabe in his studio as it is prepared for the drying step prior to glazing and firing. 

The historic kilns of Iga are designated as a "tangible cultural property".

The elegant simplicity of the unexpected. Art, craft, and nature combine harmoniously in Iga.

Author and owner of Toiro Kitchen, Naoko Moore, shares the donabe of Iga with the world and curates many of the collections at SingleThread Farms. 

Restaurant and furniture design was thoughtfully executed by the award winning firm AvroKo and their sister company Good Shop. 

Artisan knife makers Luke Snyder and David Van Wyk of Bloodroot Blades in Athens, Georgia produced all of our knives using wood from our farm, the Sonoma Coast, and a cherry tree from their property. The blades were forged from a 1968 VW sway bar and the brass detail comes from a former clarinet factory. 

The Yamanaka lacquerware artisans of Ishikawa Prefecture are famous for their incredible quality and detail. The small group of Yamanaka artisans known as Kihachi Kobo, produced all of the lacquerware for SingleThread Farms over a one year period, using hand made tools and preserving the natural beauty of the wood grain. 

The hand tools used by the Yamanaka artisans Kihachi Kobo.

Water cups by the artisans at SUS Gallery of Niigata are made from pieces of hand hammered titanium. 

Kanagawa-based ceramic artist, Takashi Endoh is well known for his lightness and architectural forms. He created custom coffee and tea service sets for the restaurant and inn.

Woodworker and Pilot R+D co-founder Dan Felder has created many of the wood forms and service pieces for the restaurant, including these beautiful oshibori trays made from local bay burl. 

Pope Valley Pottery artist in residence Kelly Farley created the tile walls at the restaurant using clay from our farm that he hand formed and fired in the noborigama kiln. 

Design partners Simplicity of Tokyo have created several of the custom glass, metal, and wood pieces used in the kitchen and dining room including this copper service vessel.  

SingleThread Farms has special relationships with many of the designers, craftsmen, artisans, and makers who continue to collaborate with our team. We are committed to these relationships and supporting authentic craftsmanship as well as sustainably produced agricultural products. 

Onto Your Table

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We Will Begin Taking Bookings for the Restaurant and Inn on October 21st Through Tock Tix with a Limited Pre-Sale for Newsletter Subscribers From October 14th- October 20th.

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Dine With Us

We offer an eleven-course tasting menu customized to our guests' dietary preferences and restrictions. All of our restaurant reservations are handled through Tock and purchased in advance as tickets. We will contact you by email to confirm menu details for you and your guests.

We offer two optional wine pairings as well as a non-alcoholic pairing that may be chosen through the ticketing process or on the evening of your booking. In addition to our pairings, we offer a comprehensive wine list with a focus on both California and Old World selections.


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Stay and Dine with Us

Tucked away on the second floor, our inn has five thoughtfully appointed guestrooms, including a 700 square foot suite. Each room is designed and crafted to create a timeless, yet luxurious and contemporary feel. All rooms host an assortment of well curated amenities to make each moment of your stay special and unique. 

In addition to your stay on property, SingleThread is thrilled to share the exceptional treasures of Sonoma County. We invite you to explore our community, and our Concierge would be happy to guide you in your planning. 






General Info

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For Media and PR Inquiries:


Opening Hours

The Restaurant Will be Open Tuesday-Sunday for Dinner and Closed Thanksgiving, Christmas, and New Years Day.

The Inn is Open Seven Days a Week.


Bookings are available up to three months in advance and are released on the first of each month.  Requests for inn stays may be made through our website up to one year in advance. Dinner bookings for inn guests are confirmed with inn stays.



* all fields are required

Stay information

January 4 - April 15 

Midweek   Suite - $1,000     Guest Room - $800

Weekend  Suite - $1,200      Guest Room - $900

April 16 - January 3

Midweek   Suite - $1,200     Guest Room - $900

Weekend  Suite - $1,350     Guest Room - $1,000


Please understand this form is a request only. Our Guest Relations Team will reach out to you between the hours of 9:00am and 6:00pm PST Monday through Friday to finalize all details of your dinner and stay.

Dining information