Farmhand Kitchen is a collaboration of John Hall and Erin Cochran-Bruce. Read a bit about their story, view sample menus, and get a visual idea of their amazing Sonoma farm-sourced menus! They are available for memorable coursed and plated, family-style, or reception-style social and business dinners alike at Cookhouse in San Francisco.
About the Chefs
Farmhand is a collaboration of longtime friends John Hall and Erin Cochran-Bruce. They met at New England Culinary Institute in Vermont, and have been cooking for a collective 40 years. Erin moved to New York and worked at a number of restaurants before landing in San Francisco.
John moved to his home state of Arizona and opened a restaurant in Sonoita. He also ran restaurants in Phoenix. After John moved to San Francisco in 2014, he and Erin decided to get back in the kitchen together.
Erin started a farm in Sonoma, growing produce for the kitchens of Octavia, Foreign Cinema, and Atelier Crenn, to name a few. She eventually moved Cotati where she now grows food entirely for Farmhand Kitchen.
Together, Erin and John specialize in simple farm-to-table food, thoughtfully prepared with fresh, seasonal ingredients, often from their own farm in Cotati.