Born and raised in the San Francisco Bay Area, Chef Tharon Weighill brings a bold culinary perspective shaped by both classical training and modern innovation. A graduate of Le Cordon Bleu San Francisco and Founder and Vice President of the school’s Molecular Gastronomy Club, Tharon has built an impressive career marked by nationally recognized accolades. His leadership in the kitchen has earned two consecutive AAA Five Diamond Awards at Colt and Grey, Best Brunch honors from 5280 at Squeaky Bean, and the distinction of being named the #1 restaurant on TripAdvisor for an entire year at FIRE. Today, his style reflects a deep appreciation for refined technique, elevated experiences, and unforgettable “wow” moments—while still honoring the traditional classics that guests love.
Outside the kitchen, Tharon’s life is fueled by creativity, family, and passion. He and his wife, an Aveda stylist, share life with their two children, Ellie and Enzo, and their energetic pup Taika. A lifelong music lover and producer, Tharon plays guitar, drums, bass, piano, and sings, sharing his work on SoundCloud under the name King Crab. A devoted sports fan and live-music enthusiast, he draws inspiration from culture, community, and flavor—whether it’s classic French technique, Spanish influences, or perfectly smoked meats. Tharon is excited to bring his elevated yet polished approach to the HEBGC culinary experience.