Our Chefs use high quality, locally sourced ingredients. Decades of training and skill combine with fresh and local preparation, and you have a meal to remember. A meal event!
Eat luxuriously and Sustainably
Eat local
Here are our chefs.
they will go farm to anywhere.
Here are your Chefs, hire them to travel to your selected location, and sit back & enjoy.
Chef Yess Bryce
“Realizing one of the biggest impacts I could have on reducing my carbon footprint was as simple as where I sourced my ingredients, changed everything for me as a Chef. Not only can we make the world a better place, but we get to meet our neighbours, build community, and live a more full life. Local living is a layered love.” ~ Chef Yess
Growing up on Vancouver Island in British Columbia, Canada, Chef Yess is very familiar with living off the land and sea. She spent the last twenty three years up and down the west coast, training under several highly accredited Chefs. Her home life consists of writing both novels and cookbooks, spending time with her art, her pets (of which there are many) and her partner Paul Shields. The two of them are making food waves. Jump on board and see what magic might be hiding on the farms and ranches of the Inland Pacific Northwest.
chef paul shields
Beginning his career in food in 1997, Chef Paul has spent many years training under Chefs like John Bentley in San Fransisco bay area. His area of expertise ranges from desserts to complex and creative dishes. Chef Paul has resided in the Spokane area since 2014, and spent some quality time as the pastry Chef for Gander and Ryegrass. Twenty five years of cooking, creates some amazing meals.
Committed to his creativity, Chef Paul Shields is a passionate force in the kitchen. Bringing his unique view of ingredients and the way they combine on a plate, is true art. His home life is full of love for his daughter, his pets, and his partner Yess Bryce.