The people behind the food
Two cousins. One shared table.
Chris brings the kitchen experience. Keston brings the determination to build something together.
Chris Cifuentes
Founder & Chef
I went to culinary school and spent six years working the line, including the meat station. Cooking has stayed with me through changes in work, sport and everyday life.
Soccer was a big part of my life. Injuries changed that path, and I moved into the trades after COVID. My fitness journey is still a work in progress. That is part of why food that fits real life matters to me.
Keston Holder
Sous Chef & Co-Founder
I work as a mechanic, train in boxing and spend time in the gym. I have wanted to cook, and building Sear & Shred with my cousin gives that interest a place to grow.
We are building this together, sharing the practical work behind the food as well as what ends up on the plate.
Follow the work
See our prep, the equipment we use and the meals that are coming together.
Inside our kitchenNow taste it
EAT LIKE YOU WENT OUT
Restaurant technique, home-size portions, honest value. New dishes every two weeks.
See the menusBook a private dinner