Kim Alter is the chef/owner of Nightbird and adjoining Linden Room, which marks her first solo project in San Francisco’s Hayes Valley. Alter formerly worked with the Daniel Patterson Group for three years at the helm of kitchens such as Haven and Plum in Oakland, California. Prior to that, she has worked in some of the Bay Area’s most notable restaurant kitchens including Manresa, Ubuntu, Aqua and Acquerello. Alter’s menus showcase a commitment to technique, whole animal cookery, and support of local farms.

What is your idea of perfect happiness? Sleeping in, coffee at my house, working in the garden, quiet.

What is the purest thing you have ever tasted? Honey from our beekeeper.

What do you love most about what you do? Teaching, being creative but also having to use a lot of business sense.

What do you consider the most overrated ingredient? Modern ingredients that aren’t used properly.

What’s the best thing you’ve ever been taught? Put your head down and work hard.

Is there anything you don’t particularly care to eat? Anything with cumin.

Are there any mentors or food heroes you would like to thank? Suzette Gresham and Ron Boyd are probably my biggest mentors and supporters.

What are your favourite books or cookbooks? The Art of Fermentation.

What do you make from scratch? Everything.

What would you be doing if you weren’t doing what you are doing? Writing.

How do you like to spend your day off? What’s a day off?

What is your current obsession, the thing you think about at 3am? Evolution, how can I get better.

Which three words best describe your cooking style? Organic, technical, seasonal.

If you could eat only one thing today, what would it be? Noodles.

What do you see when you think of the cuisine of your own country? Growth and sustainability.

Which producer or supplier really brightens your day? All of the farmers I work with, but especially Aamboon from K&J Farm.

What is your number one sustainability tip or trick? Reflection courses.