At just 26 years of age, Chris Kronner has garnered critical praise and a loyal fan base.  Named by the San Francisco Chronicle as one of its “2007 Rising Star Chefs,” Kronner was the youngest ever to receive the honor. He has since gone on to win praise for his work at The Slow Club and Serpentine, as well as his acclaimed ensemble production of Good Evening Thursday at Bruno’s in the summer of 2009. 

Born in Michigan and raised in North Carolina, Kronner was drawn to San Francisco’s culinary scene mid-way through his undergraduate studies at Michigan State, fatefully changing course towards a gastronomic path and embarking on a degree from the California Culinary Academy.  His first professional internship at San Francisco’s respected Town Hall was in 2003 when the restaurant first opened, learning from some of the best in the business. His position turned full-time, where Town Hall’s keen attention to hospitality made a similarly indelible impression.  A year and a half later, Kronner became Sous Chef for Slow Club, and was quickly promoted to Chef. Kronner’s personal style developed here, described as “honest and delicious” with a fondness for showcasing ingredients from closely connected purveyors. 

Having established himself at Slow Club, in 2008 Kronner was tapped to open the team’s next venture, Serpentine, dubbed a “glamorous saloon” by Sunset magazine.   Kronner’s crave-worthy dishes, like a savory bread pudding with seasonally changing vegetables, and a deeply satisfying approach to classically San Franciscan fare (local, seasonal and never staid) designated him a talent to watch and a chef to follow.  So when Kronner’s creative itch and vanguard attitude led to his next project, a “pop-up” restaurant called Good Evening Thursday.  The weekly supper club, perched in the private room atop the Mission’s venerable Bruno’s, was an instant hit; it satisfied diners’ tastes for classic fare like Oysters Rockefeller, Fish Stew Royale, and a much-talked about Filet Mignon with Roasted Bone Marrow, served up gastro-speakeasy style. 

As Executive Chef of Bar Tartine, Kronner brings a progressive, yet classic approach.  His longstanding relationship with owners Elisabeth Prueitt and Chad Robertson makes for a homecoming of sorts: as a recent transplant to the city, Kronner once worked at Tartine Bakery (staying in the apartment upstairs) and took inspiration and guidance from its founders.  Bar Tartine’s menu is a collaboration between Kronner, Prueitt, and Robertson, blending traditional European dishes and contemporary Bay Area influences. “Using things from people that I have personal relationships with matters so much to me,” he explains. Whether it’s the rancher, a farmer, or a bread baker, Kronner is guided the old-fashioned way, not only by the ingredients, but also by their makers.  

When not manning the stoves in a restaurant, Kronner has been spotted roasting a whole goat for friends in a field somewhere in Sonoma County.