Biography:

Jennifer Luttrell has been the Executive Chef of The Fork since 2011.  After completing her Chefs’ Training Certification at The Natural Gourmet Institute in New York City, Jennifer taught cooking classes and worked as a private chef and caterer, specializing in organic whole foods.  She later moved to Indiana, where, at Trader’s Point Creamery outside of Indianapolis, Chef Jen owned and operated the on-farm café.  It was there that she also met her cheese-making husband, Kuba. 

In 2009 the two relocated to the West Coast for Kuba to lead the cheese making team at Point Reyes Farmstead Cheese Company.  The Fork, a Culinary and Educational Center on the Giacomini family dairy at Point Reyes Farmstead, opened in 2010 and it was quickly obvious that Jen was the perfect choice to manage the kitchen.  With a focus on farm fresh flavors and an extreme appreciation for hand-crafted and regionally-produced, all-natural ingredients, Jen’s culinary style has become synonymous with The Fork.   She loves to craft menus that are not only delicious but that pay respect to the farmers and the practices they employ. 

Jennifer lives in Point Reyes with Kuba, and their son, Enzo.  Aside from her family, Jen’s interests include writing, photography, travel, and a deep love for lifting heavy weights.

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Kuba Hemmerling completed his Engineering degree with a focus on Food Technology, in Poland.  After graduating, Kuba accepted a position with a work-abroad program in the United States, which placed him at Traders Point Creamery in Indiana.  It was there that Kuba began his work in dairy production, making fresh and aged cheeses, yogurt and ice cream. 

Kuba spent a year as Quality Assurance Manager for Davisco in Minnesota, where he was responsible for overseeing the production and quality control for its food ingredient branch.

In 2009, Kuba came to Point Reyes Farmstead Cheese Company as Head Cheese Maker and Plant Manager.  Kuba assumed production responsibilities for the company’s flagship cheese, Original Blue.  Under his direction, PRFC expanded its product line with Toma in 2010, Fresh Mozzarella in 2011 and Bay Blue in 2012.  The entire line has won numerous awards in recent years, including ACS, sofi and Good Food Awards.

Kuba lives in Point Reyes with his wife Jennifer and son Enzo.  He currently sits on the Board of Directors for the California Artisan Cheese Guild.  In his spare time, Kuba enjoys abalone diving, spear fishing, road biking and home wine-making.