Christopher Koerber, Chef of Earthen Bistro, began his culinary journey on the east coast in southern New Hampshire where, growing up in a small german bakery and local farming community, was steeped in the old world traditions of food preparation. Fueled by his culinary passion, he took a job for a summer on an organic vegetable farm where he developed an appreciation for in the incredible flavors of locally grown and freshly harvested produce, the smell of tomato vines and the dew underfoot in the morning.

Christopher spent much of his twenties hiking and exploring the mountains, lakes and coastal areas of the east coast and cooking for retreats at an environmental education center run by Boston University. This dive into nature sparked an interest in foraging and a connection to the earth. However along with that connection the ever present undertones of mans relationship to the environment led him to study, to understand the roots of this relationship.

On his way to Seattle, he stopped in Montana where he worked at Triple Creek Ranch, a Relais and Châteaux property in the Bitterroot Mountains. Here he refined his culinary technique, experimenting and refining flavor profiles—blending craft with art.