Owner/Cheesemonger – Andrew Hillman
The passion for food, which Chef Hillman brings to the industry, was developed early in life. Growing up in Santa Cruz, CA, Chef Hillman’s love for fresh produce and farming was instilled by his Grandfather, a farmer and federal agriculture employee. Traveling to fields in the Salinas Valley and central coastal areas of California with his Grandfather, Chef Hillman developed a strong sense of earth to table and freshness in product.
Chef Hillman’s professional career began in a classical European bakery at 17, later joining a small European restaurant, la Batonville in Soquel, CA, under Danish Chef Kenn Leth-Madsen. Inspired by his new trade and experiences Chef Hillman entered into the Culinary Institute of America, Hyde Park, NY. After graduating from the CIA, Chef Hillman traveled the country continuing to learn his craft and developing his taste. Swiss trained Chef Geoffrey Schober of the Lodge at Sunspot, Winter Park CO, inspired Chef Hillman to expand horizons and concentrate on technique. In Atlanta, GA while employed in the restaurants of the Buckhead Life Restaurant Group, he worked under world class Chef Paul Albrecht, (Pano & Paul’s) and James Beard award winning Chef Kevin Rathbun (NAVA). Upon returning to Colorado, Chef Hillman became a Sous Chef for Grouse Mountain Grill under renowned Chef Rick Kangas. From Grouse a transition was made for a few years to Kansas, as Executive Chef of a small restaurant and catering facility. After gaining his American Culinary Federation certification CCC (Chef de Cuisine), Chef Hillman became Chef de Cuisine of the Foundry Grill, at the Sundance Resort in Utah. While working under another James Beard award winning Chef Jason Knibb, Chef Hillman further developed his skills and rekindled a passion for the craft. During this time at Sundance, he was blessed to be a part of Mr. Redford’s large private organic garden, bringing incredible produce and herbs back to the restaurants, and becoming a member of Slow Food.
The desire to further Chef Hillman’s knowledge and share his passion brought him to continue his education, with the final goal to become a culinary instructor. Securing a job as a Chef Tournant for Caesars Palace, Las Vegas, Chef Hillman became a part of the town’s culinary explosion. This brought new challenges in managerial skills and execution of previously unknown volumes of food production, while also pursuing an academic degree. Chef Hillman’s experiences at Caesars Palace led him to hone his skills and to become a part of the kitchen management team of Chef Bobby Flay’s MESA Grill, Caesars Palace. He then relocated to the Sacramento, California area and taught at a culinary arts school. After 1 year Chef Hillman moved to David Berkley Fine Wines and Specialty Foods as Executive Chef, and furthered his wine knowledge with the consultant for the White House, David Berkley.
After a few years of helping a friend open their restaurant and side projects, Chef Hillman and his wife, Kelly, decided to go with their dream and open a Cheese and Charcuterie shop. The area of choice is their East Sacramento neighborhood which affords the ability to walk to work. They hope to ignite the passion of local food by concentrating on products sold from the West Coast. They look forward to growing the awareness of the wondrous products available in our wonderful part of the US.
Owner – Kelly Heath
Kelly has lived all over SoCal & Nor Cal. Her passion for fresh and local food began as a child as her mother and her grandparents had gardens. Her passion for barns grew as she witnessed her grandparents erect two on their own in Placerville, CA. She lives with her husband, Chef Andrew Hillman, in the same community as The Cultured & The Cured in East Sacramento. She is a graduate of Oak Ridge High, Sacramento State and Samuel Merritt University. In addition to being the co-owner of the cheese shop, she is also practicing Psych Nursing at a local hospital.
Manager – Josh Bogin
Josh’s passions lie in international cuisine and providing real food to real people. A graduate of the Culinary Institute of America in Hyde Park, NY, he has worked with chefs in Europe and the Americas honing his culinary skills and learning how food brings us all together. Josh has lived in the Sacramento area since 2006.
Tina is new to Sacramento, having spent the past several years in the Bay Area. Her talents include predicting the time and being skeptical. She enjoys cooking, horror movies, and Wes Anderson films. She and Miles both live in midtown with their two cats, Little and Raccoon.
Hannah O’Malley is a local college student currently working on degrees in viticulture, enology, and wine business. She is a cheese and charcuterie enthusiast with a love of fine foods and finer people. She hopes to further study wine and cheese in Europe before opening a wine bar in California. She loves the beach, swimming, dancing, and meeting new people.
Michelle grew up in Ventura, CA, went to UC Davis and has been an East Sacramento resident for the past 5 years. She is experienced in event planning and enjoys meeting new people and sharing stories over good food. Julia Child says it best “Dining with one’s friends and beloved family is certainly one of life’s primal and most innocent delights, one that is both soul-satisfying and eternal.” She is passionate about all things cheese and is excited to be a part of the farm to fork movement in her own neighborhood.
Miles is a food science student at UC Davis. After working in restaurants for most of 10 years, he became inspired by the cheese plates and the stories behind the cheeses he was serving. This newfound passion inspired him to land a job at The Pasta Shop in Oakland & Berkeley, where he spent four years honing his cheese knowledge and skills. Miles enjoys all things culinary, dive bars, and comic books – although chances are he is probably studying. He lives with his girlfriend Tina and their two cats.