Caitlin moved to California and joined Thomas Keller’s Bouchon in Beverly Hills as chef de partie in 2015 and a couple years later joined Christopher Kostow’s Charter Oak restaurant working with chef de cuisine Kat Hong. She joined the team at The Manufactory in 2018 and cites founders Chad Robertson and Elisabeth Prueitt as inspirations, as well as Nick Balla and Cortney Burns former chefs of (now closed) Bar Tartine in San Francisco, and authors of the cookbook of the same name.
Caitlin collaborates closely with the culinary team and bar team at The Manufactory, and has taken the challenge of wasting less to heart.
