Canteen

At Canteen, Canteen Cafe, and at his Silicon Valley-favorite, Camper, Chef Greg Kuzia-Carmel’s ultimate goal is to make food that is first and foremost delicious. He infuses subtle influences from his travels and experiences into the menus at each concept paired with the region's access to beautiful product. Throughout his long career, Greg has built an impressive resume cooking under Ken Oringer, Tony Maws, and Jamie Bissonnette (Craigie Street Bistro, Toro), apprenticing at the Two-Michelin star Mugaritz in the Basque Region of Spain, working alongside Chefs Eli Kaimeh and Thomas Keller at Three-Michelin Star Per Se in New York City, and working with Michael Tusk at the venerable Quince and Cotogna in San Francisco.