Kyle Connaughton began his culinary career in L.A. with an apprenticeship at one of the oldest Japanese restaurants in the city and continued training in both pastry and savory at Spago Beverly Hills, The Dining Room at Ritz Carlton, Lucques, Hama Sushi, and A.O.C. This was followed by several years cooking in Japan for the famed chef Michel Bras and in numerous traditional Japanese cuisine restaurants. In 2006, Kyle joined Heston Blumenthal to become the Head Chef of Research and Development for the Fat Duck Experimental Kitchen. He is a contributor to the "Modernist Cuisine" series, a co-developer of the Culinary Science Bachelors Degree program for the CIA, and co-author of the book Donabe - Classic and Modern Japanese Clay Pot Cooking. In 2014 Kyle co-founded the culinary development firm Pilot R+D with Dan Felder, Dr. Ali Bouzari, & Dana Peck.
California native Katina Connaughton and husband Kyle have been together since they met at 15. Katina began her first foray into farming while living in a rural agricultural community in Hokkaido, Japan. She continued culinary gardening on a Victorian estate property in England before moving to Sonoma to complete her coursework in Sustainable Agriculture and Horticulture. Katina was greenhouse manager for the Ag Program and Santa Rosa Junior College and has farmed at Davis Family Winery and The Barlow. Katina heads SingleThread Farm's five acre property, greenhouses, heirloom orchards, bee hives, and livestock as well as the foraging program and floral department.
Tony Greenberg is the founder of UPVentures LLC, a real estate development firm based in NYC and Brooklyn. Tony partnered with Kyle and Katina to develop SingleThread and manage the large cast of designers, artisans, and unique collaborators who have brought the Connaughtons' vision of SingleThread to life.
Farm Harvest Manager
Hezekiah is a Sonoma County native who acquired a love and respect for farming while growing up amidst orchards and coastal foraging areas. He has been with the team it's SingleThread's inception, and now co-manages the farm alongside Katina and Evan. He strives to foster innovation daily and renew and maintain an excitement for the bounty of the beautiful Sonoma countryside.
Evan grew up in Santa Cruz County surrounded by some of the most productive agricultural land in the world, but it wasn't until he worked on a sheep ranch in Sweden that he fell fast in love with farming. Since then he has worked on numerous organic farms throughout California and studied and taught organic farming practices at the Center for Agroecology and Sustainable Food Systems. Now as a part of the Singlethread team, Evan works daily to bring high quality produce and flowers to the restaurant and inn.
Director of Events and Strategic Partnerships
As Director of Events and Strategic Partnerships Zach manages all SingleThread events. From curating and developing retreats and celebrations on property, to producing unique and out of the box dinners in incredible locations, Zach looks forward to creating your private dinner. Prior to joining SingleThread, Zach was the General Manager at Henry’s Fork Lodge, a luxury fly-fishing lodge in Idaho. Additionally his background includes producing incredible events for Paula LeDuc Fine Catering and dreaming up and managing guided expeditions throughout the world for adventure travel company Adventures Cross-Country.
A valued and integral part of the SingleThread Farms team since opening day, Jonny brings a wealth of hospitality, leadership, and love for the guest experience to the team.
Originally from upstate New York, Jonny moved to southern California at a young age where he fostered his passion for hospitality and beverage- spending five years holding management and operations titles. In 2015, Jonny moved to New York City as the General Manager of Contra in the Lower East Side of Manhattan.
In addition to setting the tone for a unique and unparalleled guest experience, polished service, and gracious hospitality; his warm rapport with guests and colleagues alike, coupled with meticulous attention to detail, ensure that every guest truly feels like they are in his home.
Akeel grew up in an Indian household where hospitality was at the forefront of his childhood. He grasped onto good food early, working in kitchens from the age of 14. He developed a love for service and hospitality. He started his fine dining career in San Francisco, spending several years at Michael Mina Group and Lazy Bear before joining the SingleThread Team.
Andrew "Rusty" Rastello
Andrew ‘Rusty’ Rastello spent his formative years working in restaurants learning about wine in Phoenix, Arizona. His passion for wine was ignited while working with the 200-page wine list at Kazimierz World Wine Bar. After spending a few years as a sommelier and running beverage programs for restaurants in Phoenix, Rusty jumped to the other side to work for a boutique wine distributor. In 2012, he left for New York to follow his dream of working for Danny Meyer at Gramercy Tavern. In October of 2014, Rusty became one of the first sommeliers at the 20-year-old restaurant. Rusty joined the sommelier team at Eleven Madison Park in 2015 - eventually becoming their Assistant Wine Director. In November of 2019, Rusty joined our SingleThread Team as Wine Director.
Haley Callahan is a Healdsburg native. Her endless curiosity for adventure lends a hand to the curated concierge services offered to every inn and restaurant guest. As Hospitality Director, she strives to create memorable experiences for the guests of our inn. From coordinating in-room dining or a tour of Sonoma County wine regions, to relaxing on property with one of our house made snacks, Haley lends a hand to the invisible details that shine when your special moment appears.
Michael joins the SingleThread team with over thirty years of culinary and hospitality experience on both the east and west coasts. His resume includes working with acclaimed chefs in San Francisco, Boston, and Washington, D.C., together with assisting in the opening of two Michelin starred restaurants in our nation’s capital. Just prior to his recent move to Sonoma County, Michael managed private dining at the National Gallery of Art in Washington, D.C. Michael’s passion for food and wine brought him to the incredibly beautiful Sonoma County area. He is excited to share his knowledge and special local finds with you; whether you are looking for craft cocktails, an afternoon hike, or the perfect tasting experience with your favorite varietal. Allow our Chief Concierge be your trusted guide to all that Sonoma County has to offer.
Join Our Team
SingleThread Farms seeks engaged and driven candidates to fill positions of our dynamic, hospitality-minded team at SingleThread Farm - Restaurant - Inn, located in Healdsburg, California.
SingleThread is a source-focused, farm-driven restaurant and inn concept that offers its diners and guests time-honored preparations of seasonally inspired cuisine and a uniquely curated taste of Sonoma Wine Country. The concept was born out of Kyle and Katina Connaughton's Southern California upbringing as well as their extensive international travels and experiences living and cooking abroad in both the UK and Japan. Our foundation is rooted in the Japanese concept of 'omotenashi', a heightened sense of hospitality and anticipation of a guest’s every need. For us, the relationship between farmer and chef is more than a side story; it is the heart of the experience.
Please, no phone calls. Equal Opportunity Employer.
Under the general direction of the Restaurant Director and in conjunction with the SingleThread Team, the Kitchen Server is responsible for achieving the highest standards in guest services and satisfaction, is committed to genuine hospitality and quality of service, maintains the highest standards of cleanliness and sanitation of the restaurant and property, and works with the service team to achieve the goals of the department.
The successful candidate will possess professionalism in all they do, be committed to punctuality and reliability, and have the ability to work in a team environment with flexibility, initiative, and a sense of calm. The ability to prioritize, problem-solve, and self-motivate is essential. Excellent computer competency is a must (i.e. well versed in PC and/or Mac-based POS systems, Microsoft Office Suite and Google Workspace, and booking programs). Minimum 3+ years of related food, beverage and/or service management experience in a fine dining atmosphere is preferred.
The ability to work in a standing position for long periods of time (up to 8 hours), walk, sit, reach, bend, stoop, climb, frequently lift up to 35 pounds, and occasionally lift/move 50 pounds is required. This position also requires continual use of manual dexterity and gross motor skills with frequent use of bi-manual dexterity and fine motor skills, and the ability to clearly speak, hear, see, and adjust focus.
Each of the items listed is considered to be an essential function of the role. However, this list should not be construed as an exhaustive list of all the responsibilities of the position.
ST F&B Services Co is an equal opportunity employer committed to hiring a diverse workforce and sustaining an inclusive culture. ST F&B Services Co does not discriminate on the basis of disability, veteran status, or any other basis protected under federal, state, or local laws.