|Behind the scenes
Kaimi Coonrad, Executive Chef
Kaimi, who hails from Hawaii, grew up in a cooking-oriented family that traveled the world and exposed him to diverse ethnic cuisines, from the tastes of the Pacific Rim to the exotic fare of western Africa. Kaimi earned his stripes in kitchens ranging from the Island Fish House and the Westin Wailea Beach Resort in Maui to Robert’s Market in Woodside, the University Club in Palo Alto, the Hotel Sofitel in Redwood Shores, and Silver Legacy’s Sterlings restaurant. He has also trained at both the California Culinary Academy in San Francisco and the Culinary Institute of America at Greystone. After moving to Portola to serve as Chef at Alpine Hills Country Club, Kaimi was drawn to Northern Nevada by its wonderful quality of life. As executive chef at The Cheese Board, Kaimi oversees the day-to-day culinary operations of the bistro as well as all catered events. He is also responsible for all food operations at our sister restaurant, Café Musée in the Nevada Museum of Art.
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Krista Kintop Phillips