Christian Hermsdorf

Chef, Cupola Pizzeria

Chef Hermsdorf’s passion for food began at a young age in New Hampshire when he worked at his neighbor’s farm picking fresh vegetables. This intimate connection with food made a lasting impression on him and ignited his curiosity for the culinary world. It wasn’t until after graduating from the University of California, Berkeley and working in the corporate world for a few years that he decided to revisit his appetite for cooking and pursue a career in restaurants.

In 1996, Hermsdorf joined Avenue 9 in San Francisco as a line cook. In pursuit of greater experience and responsibility he then moved on to sous chef at Citron in Oakland, honing his culinary skills as he went. Hermsdorf next joined Bar Bambino in 2007, a café and wine bar celebrating the food, wine and life culture of Italy, and was quickly appointed Chef de Cuisine. At Bar Bambino, he gained expert knowledge and the skills to cook delicious, authentic and fresh Italian cuisine, while also growing his ability to manage a kitchen. He learned a great deal about the quality of ingredients and how to cook minimally with them to allow the true flavors shine through.   

Hermsdorf had the opportunity to travel in Italy a number of times throughout his culinary career, which left a significant culinary impression on him. With each trip, he discovered more about the country’s food – from wandering the farmers market and food specialty shops, finding exquisite porcini, to enjoying simple baked fish in Venice and smelling the roasting chestnuts in front of the Opera house in Milan, Hermsdorf’s memories of his travels all come back to the cuisine. He quickly learned the type of food he enjoyed cooking the most was also his favorite to eat – Italian. He knew this cuisine would become his specialty.

“I am excited for this opportunity to helm Cupola Pizzeria and draw from my experience and travels throughout Italy,” said Hermsdorf. “I love cooking and eating Italian food, and to do it for a living is a dream come true. Using the freshest ingredients – such as a ripe tomato at the peak of the season – to create cuisine that is delicious yet approachable is what truly inspires me in the kitchen and my menu for the restaurant. It’s an honor to work with the Lark Creek Restaurant Group and have the opportunity to collaborate with Culinary Director Adrian Hoffman and other talented chefs.”