Chef Hoffman describes his style as "American cuisine inspired by classic European techniques." He tries to respect the culture and traditions from which he borrows, while also honoring the local farmers and artisan purveyors who provide him with the superb ingredients that make his food so delicious. In his current position, he oversees other chefs to teach them his style of cooking, helping them interpret and redefine American cuisine in order to embody the Lark Creek Restaurant Group's unwavering commitment to provide the best seasonal, farm-fresh American fare.
Chef Hoffman's style is the result of a long career packed with inspiration. His biggest culinary inspirations have included Richard Olney, one of the most important food writers of the 20th century, who had a huge influence on nouvelle cuisine and California cuisine; Madeline Kamman, a four-star restaurateur, PBS cooking show host, and co-founder and director of The School for American Chefs; and Elizabeth David, who has long been credited for introducing French and Italian cuisine into British homes.