Meet the Chef
Igor Krichmar, Executive Chef at Temecula Creek Inn in Southern California’s Temecula wine county, has a culinary background in fresh, simple cuisine spanning more than 15 years. Alongside the Temecula Creek Inn team, Chef Igor has just opened Farm House Kitchen, the NEW signature restaurant on property. Using locally sourced produce, Krichmar will create farmhouse fare with an artisan’s touch.
Upon graduation from the Culinary Institute of America in Hyde Park, New York, Krichmar developed a strong foundation staging at Thomas Keller’s Bouchon Bistro in Yountville, Calif. and The Fat Duck in Berkshire, England. In October 2008, he joined the 5-star, 5-diamond Wynn Hotel kitchen working alongside two-star Michelin Chef Alex Stratta. Krichmar then became Executive Sous Chef at the luxurious Montage Deer Valley in Park City, UT. After making his culinary mark on the Park City foodie community, Krichmar was invited to be the Executive Chef of a former private country club and steakhouse, which caters to high end cliental in Park City. Krichmar joined Temecula Creek Inn in 2013.
Born in Kiev, Ukraine to Jewish parents, his family migrated to the United States in 1991. Krichmar can attribute his early culinary passions to the time spent in the kitchen learning cooking basics from his Russian grandmother. Krichmar believes that happiness and success come from always having a long-term goal in mind and quotes Albert Einstein, “If you want a happy life, tie it to a goal, not to people or things.”