With a connection that traces back to a punk rock concert at age 15, a love for British fashion, and an authentic commitment to their true selves, culinary couple, Kyle and Katina Connaughton have crafted an enticing universe where punk ethics, gastronomy, and sustainable farming coalesce. The duo’s commitment to these diverse passions is best illustrated at their acclaimed farm-to-table restaurant and inn, SingleThread.

In a life spent in Japan and England, the Connaughtons nurtured their culinary skills, all the while nursing ambitions to carve out their niche within the sphere of fine dining. As Kyle Connaughton asserted, the challenge was, “How do you be at that level, and at the same time, be true to who you are?”

In their search for authenticity, the couple found their footing in sustainable farming. Co-owner and chief farmer, Katina, oversees SingleThread’s lush 24-acre farmland located in Sonoma County. The farm, replete with a greenhouse, shade houses, an heirloom fruit orchard, and beehives, lies nestled by the Dry Creek Valley and stream. A mere four miles away, SingleThread's charming inn and restaurant in downtown Healdsburg harbor a kitchen equipped with these fresh and locally sourced ingredients.

The couple’s commitment to letting the environment guide their culinary decisions informs every aspect of SingleThread. The farmland, chosen deliberately for its capacity to endure intense drought and rainy seasons, has been planned meticulously to harmonize with climate change effects. Guided by principles of sustainability and respect for native plants, SingleThread strives to limit any strain on the farmland.

Emphasizing healthy soil and productivity, Katina rejects chemical pesticides in favor of naturally occurring solutions such as fermentation and companion planting methods. Waste from the kitchen is recycled and utilized as fuel at the farm, indicative of the couple's careful consideration of crop lifecycle.

Further focusing on local sourcing, Kyle has cultivated relationships with neighborhood businesses-from coastal fisheries to a local duck-breeding ranch-to sustain SingleThread’s demands while supporting the local community. This approach to high-quality cuisine through a network of local businesses has earned SingleThread three Michelin stars, and a coveted Green Star.

Commenting on the constantly evolving nature of their operation, Kyle explains, “It's always in flux, and it's always changing. You're always putting together this giant puzzle. We love that constant evolution and change.”

To extend SingleThread beyond its physical boundaries, the Connaughtons are exploring guest education programs and interactive experiences. The team has already offered nature walks and workshops where participants can engage with activities like fruit harvesting and flower arranging.

Taking their mission on the road, SingleThread showcased the “ThroughLine” project on a national tour, giving diners a 12-course omakase and a film series that highlighted the creativity and labor behind SingleThread’s offerings.

Describing guest interaction, Kyle said, “The hope was that a guest walks away from the SingleThread dining experience or ThroughLine experience, and begins to seek out those things in their own life more broadly, like working more directly with farmers or season and locality.” In the grand narrative of SingleThread, the hope remains for diners to appreciate and apply these principles in their lives, rethinking their relationships with their food sources and supporting their local community.