Kyle Connaughton began his culinary career in L.A. with an apprenticeship 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.
California native Katina Connaughton and husband Kyle have been together since they met at 15. 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.
Tony Greenberg is the 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 have brought the Connaughtons' vision of SingleThread to life.
Chef de Cuisine
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.
Candice Koseba is SingleThread's forager and culinary liaison. Her culinary background and training made her the ideal conduit between the kitchen and the natural world around us. Candice began working in kitchens at the age of 18 after finishing her culinary training in Chicago. Her continued training at The California School of Herbal Studies has given her the knowledge to identify and utilize native plants and herbs for culinary uses. Her regular foraging trips into the woods and the coast, provide our kitchen team with the best ingredients at our disposal. Many of the elements for Katina's floral designs are brought in by Candice from trusted sources and relationships built in the community. In addition, Candice has carried her love for bees into our apiary where she adheres to regenerative beekeeping practices and works exclusively with wild swarms to support the growth of local genetic diversity.
Farm Harvest Manager
Hezekiah is a Sonoma County native who acquired a love and respect for farming while growing up amidst orchards and coastal foraging areas. He has been with the team it's SingleThread's inception, and now co-manages the farm alongside Katina and Evan. He strives to foster innovation daily and renew and maintain an excitement for the bounty of the beautiful Sonoma countryside.
Director of Events and Strategic Partnerships
As Director of Events and Strategic Partnerships Zach manages all SingleThread events. From curating and developing retreats and celebrations on property, to producing unique and out of the box dinners in incredible locations, Zach looks forward to creating your private dinner. Prior to joining SingleThread, Zach was the General Manager at Henry’s Fork Lodge, a luxury fly-fishing lodge in Idaho. Additionally his background includes producing incredible events for Paula LeDuc Fine Catering and dreaming up and managing guided expeditions throughout the world for adventure travel company Adventures Cross-Country.
Evan started his career at the Native American owned and inspired Kai Restaurant in Phoenix, Arizona. Through Evan’s 5 years at Kai, he helped the restaurant achieve the Forbes 5 Star Award and rose from back server to wine director. Continuing his wine studies in Las Vegas and the Bay Area, Evan has served as sommelier at several Michelin starred restaurants and helped develop multiple Wine Spectator Grand Award-winning wine lists, including the Joël Robuchon restaurants in Las Vegas, and later serving as Head Sommelier and Restaurant Director at Saison in San Francisco. Evan is an Advanced Sommelier, French Wine Scholar, and California Wine Appellation Specialist.
Akeel grew up in an Indian household where hospitality was at the forefront of his childhood. He grasped onto good food early, working in kitchens from the age of 14. He developed a love for service and hospitality. He started his fine dining career in San Francisco, spending several years at Michael Mina Group and Lazy Bear before joining the SingleThread Team.
A valued and integral part of the SingleThread Farms team since opening day, Jonny brings a wealth of hospitality, leadership, and love for the guest experience to the team.
Originally from upstate New York, Jonny moved to southern California at a young age where he fostered his passion for hospitality and beverage- spending five years holding management and operations titles. In 2015, Jonathan moved to New York City as the General Manager of Contra in the Lower East Side of Manhattan.
In addition to setting the tone for a unique and unparalleled guest experience, polished service, and gracious hospitality; his warm rapport with guests and colleagues alike, coupled with meticulous attention to detail, ensure that every guest truly feels like they are in his home.
Haley Callahan is a Healdsburg native. Her endless curiosity for adventure lends a hand to the curated concierge services offered to every inn and restaurant guest. As Hospitality Director, she strives to create memorable experiences for the guests of our inn. From coordinating in-room dining or a tour of Sonoma County wine regions, to relaxing on property with one of our house made snacks, Haley lends a hand to the invisible details that shine when your special moment appears.
Michael joins the SingleThread team with over thirty years of culinary and hospitality experience on both the east and west coasts. His resume includes working with acclaimed chefs in San Francisco, Boston, and Washington, D.C., together with assisting in the opening of two Michelin starred restaurants in our nation’s capital. Just prior to his recent move to Sonoma County, Michael managed private dining at the National Gallery of Art in Washington, D.C. Michael’s passion for food and wine brought him to the incredibly beautiful Sonoma County area. He is excited to share his knowledge and special local finds with you; whether you are looking for craft cocktails, an afternoon hike, or the perfect tasting experience with your favorite varietal. Allow our Chief Concierge be your trusted guide to all that Sonoma County has to offer.
Becky oversees office operations, human resources, and dining reservations. She began her hospitality career in Chicago and was a member of the opening team of Grace. Her extensive food knowledge allows her to be a liaison between each guest and the SingleThread team for a tailored experience.
Join Our Team
SingleThread Farms seeks engaged and driven candidates to fill positions of our dynamic, hospitality-minded team at SingleThread Farm - Restaurant - Inn, located in Healdsburg, California.
SingleThread is a source-focused, farm-driven restaurant and inn concept that offers its diners and guests time-honored preparations of seasonally inspired cuisine and a uniquely curated taste of Sonoma Wine Country. The concept was born out of Kyle and Katina Connaughton's Southern California upbringing as well as their extensive international travels and experiences living and cooking abroad in both the UK and Japan. Our foundation is rooted in the Japanese concept of 'omotenashi', a heightened sense of hospitality and anticipation of a guest’s every need. For us, the relationship between farmer and chef is more than a side story; it is the heart of the experience.
Please, no phone calls. Equal Opportunity Employer.