Age, Biography and Wiki
Christopher Kostow was born on 3 September, 1976 in Highland Park, Illinois, is an American chef. Discover Christopher Kostow's Biography, Age, Height, Physical Stats, Dating/Affairs, Family and career updates. Learn How rich is he in this year and how he spends money? Also learn how he earned most of networth at the age of 47 years old?
| Popular As |
Christopher Kostow |
| Occupation |
N/A |
| Age |
47 years old |
| Zodiac Sign |
Virgo |
| Born |
3 September 1976 |
| Birthday |
3 September |
| Birthplace |
Highland Park, Illinois |
| Nationality |
United States
|
We recommend you to check the complete list of Famous People born on 3 September.
He is a member of famous chef with the age 47 years old group.
Christopher Kostow Height, Weight & Measurements
At 47 years old, Christopher Kostow height not available right now. We will update Christopher Kostow's Height, weight, Body Measurements, Eye Color, Hair Color, Shoe & Dress size soon as possible.
| Physical Status |
| Height |
Not Available |
| Weight |
Not Available |
| Body Measurements |
Not Available |
| Eye Color |
Not Available |
| Hair Color |
Not Available |
Who Is Christopher Kostow's Wife?
His wife is Martina Kostow
| Family |
| Parents |
Not Available |
| Wife |
Martina Kostow |
| Sibling |
Not Available |
| Children |
Not Available |
Christopher Kostow Net Worth
His net worth has been growing significantly in 2023-2024. So, how much is Christopher Kostow worth at the age of 47 years old? Christopher Kostow’s income source is mostly from being a successful chef. He is from United States. We have estimated Christopher Kostow's net worth, money, salary, income, and assets.
| Net Worth in 2024 |
$1 Million - $5 Million |
| Salary in 2024 |
Under Review |
| Net Worth in 2023 |
Pending |
| Salary in 2023 |
Under Review |
| House |
Not Available |
| Cars |
Not Available |
| Source of Income |
chef |
Christopher Kostow Social Network
Timeline
Christopher Kostow (born 1976) is the executive chef at The Restaurant at Meadowood in Napa Valley, California.
In 1999 he relocated to San Diego, where he worked under Trey Foshee at Georges at the Cove.
He subsequently moved to France to study French cuisine.
Chef Kostow has been at The Restaurant at Meadowood since 2008.
The Restaurant at Meadowood was awarded two Michelin stars in 2009 and then three, making him one of the youngest chefs to receive the honor.
In 2010 Kostow appeared in Iron Chef America Season 8 in the episode "Battle Oatmeal" on the Food Network.
Under Chef Kostow, The restaurant was awarded three stars from the Michelin Guide in 2011, 2012, 2013, 2014, 2015, 2016, 2017, 2018, and 2019.
In 2013, Chef Kostow was awarded the James Beard Foundation Award for "Best Chef: West".
Kostow grew up in Highland Park, Illinois.
An accomplished hockey player, he originally had aspirations to become a professional.
In his teen years he spent three or four summers working in the kitchens of the Ravinia Music Festival on the outskirts of his native Chicago, working 14-hour days making burgers and fried chicken.
He earned a degree in philosophy from Hamilton College in New York.
In 2013, Chef Kostow was awarded the James Beard Foundation Award for "Best Chef: West".
He worked at a bistro in Paris, the Michelin-starred Le Jardin des Sens in Montpelier, and in a former 14th-century abbey in Salon-de-Provence.
After gaining experience in France, Kostow returned to California, where in San Francisco he worked under Daniel Patterson at Elizabeth Daniel and Daniel Humm at Campton Place Restaurant before accepting his first executive position at Chez TJ in Mountain View.
In 2014 Kostow published a Cookbook, A New Napa Cuisine which was awarded the IACP award for "Best Cookbook of the Year".
The book also documents his path in life as a chef and offers an insight into his work at Meadowood.
Beginning June 2017, Kostow opened The Charter Oak Restaurant in St. Helena, California.
In 2018 he was awarded the international Eckart Witzigmann Award (ECKART) for "Art of Cookery".
Kostow has said that northern Californian cooking is about "using the best products you can locally and showcasing them as best you can. It really is that simple. California is more about this simple elemental way of cooking that is now spreading more widely."
The Wall Street Journal wrote that Kostow "expresses a holistic approach to terroir and dining in a spirit similar to forebears like the French titan Michel Bras and contemporaries like René Redzepi—a point of view that encompasses the ideas of his gardeners, ceramicists, vintners and cooks, as well as the wider Napa Valley community. At Meadowood, which uses local produce, Kostow's menu includes dishes such as "oyster with kohlrabi, beef smoked in dry onion tops, cherry trout with a buckwheat skin, eel smoked over cabernet staves, lamb-stuffed Egyptian-style baladi, or a decadent egg yolk cooked in chicken fat with homemade Marmite" and "chocolate-walnut-apple pastry cup or a beeswax-candle-warmed truffled crimeaux de citeaux with honeycomb".
