Food entrepreneur and well-known brand developer, Ted Wilson successfully co-founded “Fine & Rare”, an exceptional collaboration of seafood and wine that is a mainstay at food markets across San Francisco, most notably at the hugely popular “Off the Grid” held in the Presidio. Another of Ted ‘s recent endeavors was the “Hall” which incorporated six different local food vendors under one roof. Ted has spent his entire professional career in the culinary and wine businesses focused on ensuring high quality, particularly in areas of sourced and sustainable ingredients. With a tremendous skill in determining daily operations flow, Ted identifies potential issues before they become problems and generally ensures that projects move forward effectively and efficiently. After spending time in several major foodie capitals including New York and San Francisco, Ted has developed a dedication in all things culinary.
Christine has been cooking her whole life, but found professional inspiration when she moved to New York after graduating from Washington University in St Louis. Following a stint as a food photographer, Christine attended the French Culinary Institute (now the International Culinary Center) in NYC. Choosing upscale catering over restaurant kitchens, Christine worked with chefs from across the country at City Grit, a culinary salon for well-known, out-of-town chefs. From Grit to Winery, Christine then accepted the position of head catering chef at Brooklyn Winery. There she developed and executed innovative menus for small parties as well as large weddings, always focusing on inventive and seasonal content. Leaving Brooklyn for San Francisco, Christine most currently worked as Executive Sous Chef and then Chef de Cuisine at Foxtail Catering. In those roles, she lead the catering program in both planning and execution. Christine is inspired by new culinary trends, and this inspiration shows itself in every dish.