Chef Parke Ulrich's German heritage and the influence of his family not only allowed him to eat well as a youth but also led to an early interest in cooking and food. The Philadelphia native now serves as the Chef de Cuisine at Farallon Restaurant in San Francisco, California.

Ulrich's professional culinary career began in 1989 in Aspen where he moved after graduating from Ohio Wesleyan University. Ulrich spent three years at the Hotel Jerome where he was quickly promoted to lead line cook. He left Aspen to attend the Culinary Institute of America in Hyde Park, New York, where he finished first in his class and was voted most likely to succeed.

In 1994, Ulrich began working at Le Bec Fin in Philadelphia, Pennsylvania. He learned the importance of quality and the desire for the pursuit of excellence in a classical 5 star French Kitchen.

After his training at Le Bec Fin, Ulrich accepted a position at the Lark Creek Inn in Larkspur, California, where he became Executive Sous Chef. During this time he met Chef Franz who was then consulting at the Lark Creek Inn. Here, Ulrich learned more about seasonal cooking using the bounty of fresh, local ingredients available in Northern California. Subsequently, Ulrich and Franz both moved on to work together as part of the opening team at Farallon. To this day, they continue to develop and serve their signature "coastal cuisine."

Ulrich, 34 years old, currently resides in Marin County, California. He enjoys outdoor activities and spending time with his wife, Ingrid, also a chef, and their two children, when he is not in the kitchen at Farallon.