Studying Culinary Arts at school in Seattle, and professionally trained in Switzerland, Chef Cody Westerfield uses location, seasonality, and sustainability to extremes. If it doesn't come from the immediate vicinity or he did not personally grow it, it doesn't make it on the menu.

De La Soil is a side project of Chef Cody Westerfield as he is busy at the helm of the Lecosho kitchen, but it is a true passion of his nonetheless.

Focusing on the farm to table approach, De La Soil has an...+ More