Chris Weber

Coming Up

Seasonal cooking at The Herbfarm in Woodinville, Washington, United States is built on repetition with variation, and Chris Weber’s work is rooted in that cycle. The point is not novelty for its own sake, but the discipline of returning ingredients and learning how to handle them as the year shifts. Weber puts it plainly: “The seasonality and ingredients and getting to revisit them every year is incredible.” Training at Johnson & Wales University and Johnson and Wales Culinary Institute gave Weber the technical base required for fine dining’s exacting pace and language. From there, the line at The Herbfarm in Woodinville, Washington, US became the place where that training was tested daily. As commis from 2007–2011, Weber learned the restaurant from the inside out, working within its rhythm and the demands of service. Since 2011, Chris has been chef and partner of The Herbfarm, moving from line service into a role that carries both continuity and responsibility for the restaurant’s seasonal expression. The throughline is steady: same kitchen, same calendar, deeper control over how ingredients are translated into the plate.

Where They Are Now

At The Herbfarm, the role of chef and partner places Weber inside the daily mechanics of the restaurant’s identity. The style he describes favors compression over accumulation: “The textures are so subtle, but so similar, but because there are only two things [on the plate], it’s explosive.” Restraint is doing the work there, with a small number of elements carrying the impact.

Signature

Chris's signature dishes include caraway thyme caramel sauce with morel sabayon. The combination fits the restaurant’s seasonal register: specific, legible, and built around contrast rather than excess. The dish keeps each element distinct while relying on their interaction for depth.

In Their Words “The textures are so subtle, but so similar, but because there are only two things [on the plate], it’s explosive.” “The seasonality and ingredients and getting to revisit them every year is incredible.”