Our Story

Rooted in sustainability, grown through community

The Beginning

Regrowth Restaurant was born from a simple belief: that exceptional dining should nourish not just our guests, but our community and the planet. Founded in 2018 by Chef Maria Rodriguez and her partner James Chen, our restaurant began as a small farm-to-table concept in a converted warehouse.

What started as a passion project has grown into a culinary destination that celebrates the seasons, honors local producers, and creates memorable experiences through thoughtful, sustainable cuisine.

Chef Maria Rodriguez in the kitchen
Local farm produce

Our Sourcing Philosophy

Every ingredient tells a story. We work directly with local farmers, fishermen, and artisans who share our commitment to sustainable practices. Our relationships with producers span decades, built on trust, quality, and mutual respect.

From the heirloom tomatoes grown by the Martinez family to the wild-caught salmon from our coastal partners, each ingredient is chosen for its exceptional quality and environmental impact. We believe that great food starts with great ingredients.

95%
Local Sourcing
25+
Partner Farms

Sustainability Commitment

Sustainability isn't just a buzzword for us—it's woven into every aspect of our operation. From our zero-waste kitchen practices to our renewable energy systems, we're constantly finding new ways to reduce our environmental footprint.

Our composting program turns food scraps into rich soil for our herb garden. Our water conservation efforts have reduced usage by 40%. And our commitment to seasonal menus means we're always working with nature's rhythm, not against it.

Zero Waste
Renewable Energy
Solar Powered
Sustainable kitchen practices

Meet Our Chef

Chef Maria Rodriguez

Chef Maria Rodriguez

With over 15 years of culinary experience, Chef Maria brings a unique perspective to sustainable fine dining. Trained in classical French techniques at Le Cordon Bleu, she spent years working in Michelin-starred restaurants before returning to her roots in California's Central Valley.

Her approach combines traditional techniques with innovative sustainability practices, creating dishes that are both delicious and environmentally conscious. Chef Maria is passionate about mentoring young chefs and supporting local food systems.

Education: Le Cordon Bleu, Paris

Experience: 15+ years in fine dining

Specialties: Farm-to-table cuisine, sustainable cooking

Awards: James Beard Award nominee, 2023

Our Journey

2018

The Beginning

Regrowth Restaurant opens its doors in a converted warehouse, serving farm-to-table cuisine with a focus on local ingredients and sustainable practices.

2019

First Recognition

Featured in "Best New Restaurants" by Food & Wine magazine, establishing our reputation for innovative sustainable cuisine.

2021

Sustainability Award

Received the Green Restaurant Association's 4-Star Certification for our comprehensive sustainability practices.

2023

Chef Recognition

Chef Maria Rodriguez nominated for James Beard Award for Outstanding Chef, recognizing her leadership in sustainable culinary practices.

Our Values

Sustainability

We're committed to environmental responsibility through sustainable sourcing, waste reduction, and energy conservation practices.

Community

We support local farmers, artisans, and producers, building lasting relationships that strengthen our community and economy.

Innovation

We continuously explore new techniques and flavors while respecting traditional methods and seasonal ingredients.