The Guild is working to provide for you a monthly multi course farm to table dinner. Our dinners are an intimate affair, seating 20 to 24 people. Please book your spot at the table as soon as able. We will host our dinners on the last Thursday of each month, holidays permitting. Please keep an eye on our special events for special pop up days. We are currently working on our farm to table menus for you.

 

Chef in Residence

Chef Chris Zettlemoyer

Chef Chris Zettlemoyer

 
 

Growing up hunting and fishing in the sportsman-rich culture of South Louisiana, Chris was surrounded by food from a young age. Influenced by the cooks of his childhood, namely his Paw Paw and mothers of family friends, he decided to pursue a professional career in the culinary arts.  Chris got his start working under famed Louisiana chef, John Folse, and soon after, attended Johnson and Wales University in Charleston, SC. From there, he dragged his wife and two daughters across the country, working in every time zone in the continental US, gaining experience cooking for small private dining venues to giant horse tracks. After sixteen years chasing the dream and sharing his knowledge in kitchens both large and small, he finally settled down in Fort Bend County in 2010.

 

Since making fast friends with the Smith family of The Barry Farm, Chris has enjoyed access to the freshest meats and vegetables possible, inspiring him to return to the foods of his youth. Through teaching butcher classes, practicing home charcuterie, and cooking for farm dinners he has forged new friendships and cultivated connections, making his latest endeavor, a food truck named Renegade Kitchen and Catering, possible. 

 

In his spare time Chris enjoys working with his family on their six acres, raising chickens for eggs, playing guitar, more cooking, and practicing traditional Chinese martial arts. Chris is available for private catering events, pending schedule. You can also find him @rkcfoodtruck on instagram.