Moonstone Bistro uses only fresh, seasonal, organic & local produce,
free range, cage free meats and sustainable, line caught fish.
We buy from and support local farmers and suppliers.
We prepare our food by hand and use biodegradable to go products.
No microwaves. No heat lights.
Our Executive Chef, Che Stedman, grew up on the Northern Coast of California. He spent the first 10 years of his career working his way up from dishwashing to prep to cooking breakfast and finally working night time line. He spent his time foraging through the pacific coast from Fort Bragg to Eureka.
In 1996 Che moved to New York to train at the Culinary Institute of America in Hyde Park. He trained under 4 different Master Chefs, won first place in the International Cold Food competition in Manhattan, and graduated with honors.
After college, Che moved back home to the West Coast where he trained at One Market restaurant under Chef George Morrone in San Francisco. This is where he met his wife and partner, Tanya Stedman.
Together they moved to Larkspur where they both worked at The Lark Creek Inn under Bradley Ogden. From there they decided it was time to open their own venture, and with help from the local community opened Moonstone Bistro in Redding, CA.
Our restaurant is available for private events on Sunday and Monday evenings.