SingleThread Farm spans 24 acres of sustainable, biodiverse land in the lush Dry Creek Valley in the heart of wine-rich Sonoma. The farm practices eco-conscious stewardship, aiming to minimally impact the environment and enrich the soil for future generations. SingleThread is inspired by like minded chefs and farmers around the globe, and models the benefits of locally-sourced food and running a restaurant in harmony with nature. Vibrant crops and cut flowers, carefully nurtured through the seasons, contribute to both the nutrient-dense restaurant dishes and the farm’s ecological health. At its core, SingleThread is about exceptional hospitality, offering a 10-course tasting menu that showcases seasonal local bounty. It is the dream of Kyle and Katina Connaughton, who combine impeccable culinary skill with authentic agrarian values to create a destination restaurant that nourishes both body and soul. Kyle's expertise, developed from his time in Californian kitchens and Michel Bras in Japan, complements Katina's sustainable agriculture and horticulture. Their vision comes to life at SingleThread, a living example of Northern California's agricultural wealth. Family members, including daughters Chloe and Ava, are deeply woven into the legacy project of SingleThread, which is so much more than a farm or a restaurant; it's a family's dream come true of living in tune with the land.

For Chloé Charles, sustainability is at the heart of everything she does and every dish she creates. Produce comes first - she wants to get 100% out of every ingredient - and her zero-waste dinners have become legendary all over Paris, as has her motto: don’t feed the trash! She even makes her physical spaces work harder than a typical restaurant, and her 2022 opening Lago - ‘ceci n’est pas un restaurant!’ - is a private event space where clients from independent groups to big brands can get to know how great gastronomy goes hand in hand with sustainability, thanks to the Chloé Charles approach. Her app, reductio.io helps school and work canteens to track and reduce food waste.