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Farm House Local  - Serving breakfast and lunch by Chef David Monson in the heart of downtown Larkspur. Opened March 2013 with a focus on local food offerings with a seasonal menu. A well-edited local wine and beer section, as well as bulk packaged goods for the pantry and a retail section focused on home goods. 


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I love great food and wine. I love to support the local market. I love to build community and I believe there is a need and desire in Marin County for a well-curated, local general store like the ones back East where I grew up. My vision for Farm House Local is to create one destination where the community can find high quality, artisinal food, wine, beer and home goods that are all locally grown and made.

Part cafe, part store, Farm House Local will offer breakfast all-day, lunch and take-away dinner, as well as wine and beer to enjoy on-site or to take-away. The store will carry a thoughtful collection of provisions and home goods that represent the "best of" in each major category, while supporting our dedication to local producers. We look forward to seeing you and your family at Farm House Local!


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David Monson graduated the cooking school program at the prestigious Chambre de Commerce Ecole Ferrandi in June 1987. After his graduation he successfully completed the French National Culinary Exam, the Certificat d’Aptitude Professionel (C.A.P.).  After working in two regional restaurants in the North of France, he returned to America to work at the famous Wolfgang Puck restaurant, Chinois on Main, in Santa Monica.

David’s first Chef position, at the Marius restaurant in Le Meriden San Diego at Coronado, earned him San Diego Magazine’s Best-of the Best award (August 1990).  After Chef positions at the Hotel Nikko in Chicago and in Melbourne, Australia, David accepted the challenge of opening the new Napa restaurant at the Kowloon Shangri-La Hotel in Hong Kong. He was rewarded with the Best Restaurant of the Year award (Hong Kong Standard) in 1995. After successfully exporting this unique California cuisine concept to sister hotels in Malaysia, Singapore and Taiwan, David became the Director of Operations for a group of Cafes based in Hong Kong with operations throughout Southeast Asia.

In 2002, David became a Chef Instructor for the course Principles of European Cuisine at the California Culinary Academy in San Francisco. In addition to teaching, David started an upscale catering company, Custom Chef, to serve his unique cuisine for the communities in the San Francisco Bay area including Marin County. In 2007, David was introduced to the Gaia Napa Valley Hotel and Spa project, the first green built hotel in America, where he agreed to serve as the opening Director of Operations and Executive Chef on a consulting basis until April 2008. Most recently, David operated his catering company, Custom Chef as well as taught corporate team-building cooking classes throughout the Bay area. Now we are fortunate to have him at Farm House Local where he will bring his culinary experience to create a delicious, wholesome and seasonal menu that will reflect his love of cooking and our love of food and supporting our local farmers.

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