Food culture in California’s Central Valley can often be described as industrial: fast food and chain restaurants, surrounded by large-scale agriculture. And while many chefs refuse to align with these, few do it with such fervor as Chris Shackelford, Trelio’s executive chef/sommelier. His meals are unique, meticulous, and perhaps most important, memorable.

These images are selected from a quick shoot of Trelio’s winter menu. Trelio served as a partner for many projects and events produced by Paprika’s fomer-flagship project, TasteFresno, and the restaurant’s dining room prominently features pieces from James Collier’s FRESH series.

More:
Trelio in Wine Enthusiast (photos by Paprika)
Trelio’s website