Chef’s Sourcing

As a native of the San Francisco Bay Area, I feel fortunate to source the best ingredients throughout my career. Our geographical here in Northern California is perfect for a clean eating and following a 100 Mile Diet system.  Sourcing, and consuming foods that are within a 100 miles from where we live only ensures freshness– and confirms the foods we consume are at peak of flavor, and sustaining high nutritional values. I believe in relationships with local farmers, ranchers, growers and grocers. The following is a list of reputable sources I utilize often.

I choose the highest source of USDA organics, and I prefer work with non-GMO ingredients. I aspire to connect those who produce and consume organic food by creating mutually beneficial, meaningful, and committed relationships across the food chain.

And through my hands on teaching I prefer to educate, excite, and evoke passion for the organic culture and continually evolve cooking and feeding practices. My career has always been committed to discovering and implementing solutions to improve the social, economic, and environmental sustainability of good clean food sourcing.

Food Sourcing:

  • Belcampo
  • City Chicks Eggery
  • Cowgirl Creamery
  • Devil’s Gulch Ranch
  • Earl’s Organic Produce
  • Emmer & Co
  • Fatted Calf
  • Far West Fungi
  • Frog Hollow Farm
  • The Honest Bison
  • Hip Chick Farms
  • Full Belly Farms
  • Hog Island Oyster Company
  • Jeremy Murdock
  • Josey Baker
  • La Quercia
  • Live Earth Farm
  • Mission Heirloom
  • Northcoast Fisheries
  • Oaktown Spice Shop
  • Ouroboros Aquaponics
  • Pain Bakery
  • Piazzas
  • Rancho Llano Seco
  • River Dog Farm
  • Simple Creek Ranch
  • Sonoma County Meat Company
  • Straus Family Creamery
  • San Mateo and Santa Clara County Farmers Markets
  • Yerena Farms