Audi and 1 Hotels Present: Driven by the Journey, An Evening with SingleThread
For three nights only, SingleThread owner-chef Kyle Connaughton and owner-farmer Katina Connaughton bring the acclaimed Healdsburg restaurant’s deeply seasonal approach to 1 Hotel Austin. Drawing produce directly from SingleThread Farm, the individually plated, multicourse dinner will unfold with the precision, warmth and sense of place that define the restaurant’s hospitality, with an optional wine pairing available.
Presented by Audi, 1 Hotels, and SingleThread, the outdoor dining experience unites three distinct expressions of craft: culinary artistry rooted in the season, nature-led hospitality grounded in place, and forward-thinking design driven by progress.
October 22-24, 2026
6:30pm
1 Hotel Austin
A Shared Pursuit
Together, SingleThread, 1 Hotels, and Audi challenge expectations through a shared dedication to craft. SingleThread expresses it on the plate through responsible farming and cooking in step with the seasons. 1 Hotels brings it to life through nature-led hospitality, thoughtful materials, and a deep connection to place. Audi advances it through precision engineering, considered design, and a continual drive to innovate.
In Austin, these distinct disciplines meet at the table, shaping an evening where the setting, service, and menu come together with intention.
Where the Farm Leads
SingleThread is a three-Michelin-starred restaurant, five-room inn, and 24-acre farm in Healdsburg, California, led by chef-owner Kyle Connaughton and owner-head farmer Katina Connaughton. Kyle leads the culinary vision, informed by years spent cooking in Japan and directing research and development at Heston Blumenthal’s Fat Duck Experimental Kitchen, while Katina guides the farm, foraging, and floral programs.
SingleThread’s culinary philosophy begins with the land and the season. Tended by hand in Sonoma County’s Dry Creek Valley, the farm supplies the restaurant with hundreds of varieties of vegetables, fruit, herbs, flowers and honey, allowing each harvest to shape the menu. The result is an approach rooted in responsible farming, Japanese influence and exacting craft, connecting farm and table in one continuous thread.
