ABOUT
Greetings! I'm Christian Phernetton, a chef with over three decades of experience in the culinary world. My journey began in the 90's when I made the pivotal decision to fully immerse myself in the art of cooking. Raised in Ada + Elmore Counties, I realized in my final semester of high school that to truly master my craft, I needed complete dedication. This realization led me to leave school and embark on a journey that would shape my career.
My pursuit of culinary excellence has taken me across the country, working and dining in some of the world's most acclaimed restaurants — mostly Michelin-star + James-Beard-awarded chefs — in cities like Chicago, New York City, Bar Harbor, Washington D.C., Miami, and the Bay Area. One of the finest restaurants I've ever had the privilege of cooking in was right here in Boise: Peter Schott's.
After years of exploration, I returned to Idaho in 2016, eager to reconnect with its landscapes and communities. That same year, I founded The Chef's Farm, a project rooted in sustainable agriculture and culinary innovation. I also launched, owned, and operated two of Boise's farm-to-table gems: Camel's Crossing and State + Lemp, both of which played a significant role in the local dining scene until the 2020 pandemic.
Our Practices
We cultivate our food using a blend of biodynamic preparations, electromagnetic culture, and celestial rhythms. Our approach is guided by intention, respect for the land, and the traditions of Southern Idaho.
We cook with curiosity, exploring the depth of flavors found in our region while staying deeply rooted in our agricultural heritage.
THE CHEF’S FARM
Since 2016, The Chef's Farm has operated as an 11-acre biodynamic and electromagnetic culture research farm in Hammett, Idaho. On Aug 31, 2023, under the light of the blue moon, we expanded our vision by signing a lease for Farmers Stashe, located in downtown Mountain Home.
Aka Rattlesnake Station
Mountain Home, with its high-desert ecosystem at 3,069 feet, sits near the foothills of the Danskin Mountains and Mount Bennett at the southern tip of the Snake River Valley. Historically, this land has been used for seasonal hunting and gathering by indigenous clans. Today, it remains a dynamic region known for agriculture, wineries, raw dairy farms, and family-owned ranches—a perfect intersection of history, sustainability, and culinary potential.
As someone who has traveled extensively, I've often found myself passing through small villages, imagining, "I could live here." Few places evoke that same feeling, but in Mountain Home, I've found my place. It strikes a unique balance—connected yet untamed—making it an ideal location for our work at The Chef's Farm and Farmers Stashe. Here, we are deeply engaged in the land, the community, and the creative process.
We invite you to step beyond your everyday routine and journey to us. This is more than just food; it is a story—a connection between the land, the people, and the flavors that define this place.