California cuisine is a food movement that originated in Northern California. The cuisine focuses on dishes that are driven by local and sustainable ingredients with an attention to seasonality and an emphasis on the bounty of the region.

Mark Peel was an American chef and restaurateur in California. Campanile, a restaurant owned by Peel and his former wife Nancy Silverton, won a James Beard Foundation Award in 2001. Peel specialized in California cuisine and was a pioneer of the farm-to-table concept.