PHOTO: EMMA KRUCH MORRIS

chef casey

A native of Versailles, Ohio, Casey Van Voorhis has always loved to cook, but didn’t always know she wanted to be a chef. Van Voorhis initially pursued a degree in Aerospace Engineering at the Florida Institute of Technology, but after a handful of particularly exhausting days of computer programming and calculus, decided to chase her passion and enrolled at the Culinary Institute of America in Hyde Park, New York.

Upon graduating Van Voorhis completed externships at John Besh’s August Restaurant and Bouchon in Yountville, where she first fell in love with California cuisine. She returned to Hyde Park to complete a manager-in-training program where she received her level II certification for Culinary Professional Chef and was awarded the Medal of Merit from the Academie Brillat-Savarian for wine knowledge. In 2013, Van Voorhis moved to San Francisco for a position as Junior Sous Chef at Quince Restaurant followed by a Sous Chef role at sister restaurant, Cotogna. She also spent time as a bread baker for Jane Bakery, a position which allowed her to foster her love of baking. She relocated to Healdsburg in the winter of 2015 to join the spoonbar team as Co-Executive Chef alongside her husband, Patrick Van Voorhis.

When Van Voorhis is not at the restaurant, she enjoys foraging for wild greens, cycling and spending time with her cat, Maleficent.

 

chef patrick

Patrick Van Voorhis caught the cooking bug at a young age. He spent his childhood Sundays acting as Sous Chef for his Italian grandmother where he helped prepare weekly family feasts. After high school he enrolled at the Culinary Institute of America in Hyde Park where he received a degree in Culinary Arts and a level II Professional Chef Certification.

Upon graduation Van Voorhis completed a six-month externship at The Greenbrier in West Virginia before he returned to CIA for a manager-in-training program that exposed him to kitchen management. Van Voorhis moved to San Francisco in 2012 to work as a line cook at Michelin-starred Acquerello Restaurant before he accepted a Sous Chef position at Quince and Cotogna where he dually refined his technique and expanded his knowledge of Italian cuisine. He then returned to Acquerello as Executive Sous Chef and worked alongside Suzzette Gresham, a position which he says allowed his creativity to run wild. In 2015, he moved to Healdsburg to helm the kitchen of spoonbar alongside wife and Co-Executive Chef, Casey Van Voorhis.

When Van Voorhis isn’t in the kitchen, he enjoys hiking, swimming and working out to compliment his love of eating.

chef casey

A native of Versailles, Ohio, Casey Van Voorhis has always loved to cook, but didn’t always know she wanted to be a chef. Van Voorhis initially pursued a degree in Aerospace Engineering at the Florida Institute of Technology, but after a handful of particularly exhausting days of computer programming and calculus, decided to chase her passion and enrolled at the Culinary Institute of America in Hyde Park, New York.

Upon graduating Van Voorhis completed externships at John Besh’s August Restaurant and Bouchon in Yountville, where she first fell in love with California cuisine. She returned to Hyde Park to complete a manager-in-training program where she received her level II certification for Culinary Professional Chef and was awarded the Medal of Merit from the Academie Brillat-Savarian for wine knowledge. In 2013, Van Voorhis moved to San Francisco for a position as Junior Sous Chef at Quince Restaurant followed by a Sous Chef role at sister restaurant, Cotogna. She also spent time as a bread baker for Jane Bakery, a position which allowed her to foster her love of baking. She relocated to Healdsburg in the winter of 2015 to join the spoonbar team as Co-Executive Chef alongside her husband, Patrick Van Voorhis.

When Van Voorhis is not at the restaurant, she enjoys foraging for wild greens, cycling and spending time with her cat, Maleficent.

 

chef patrick

Patrick Van Voorhis caught the cooking bug at a young age. He spent his childhood Sundays acting as Sous Chef for his Italian grandmother where he helped prepare weekly family feasts. After high school he enrolled at the Culinary Institute of America in Hyde Park where he received a degree in Culinary Arts and a level II Professional Chef Certification.

Upon graduation Van Voorhis completed a six-month externship at The Greenbrier in West Virginia before he returned to CIA for a manager-in-training program that exposed him to kitchen management. Van Voorhis moved to San Francisco in 2012 to work as a line cook at Michelin-starred Acquerello Restaurant before he accepted a Sous Chef position at Quince and Cotogna where he dually refined his technique and expanded his knowledge of Italian cuisine. He then returned to Acquerello as Executive Sous Chef and worked alongside Suzzette Gresham, a position which he says allowed his creativity to run wild. In 2015, he moved to Healdsburg to helm the kitchen of spoonbar alongside wife and Co-Executive Chef, Casey Van Voorhis.

When Van Voorhis isn’t in the kitchen, he enjoys hiking, swimming and working out to compliment his love of eating.