Featured Chefs and Artisans
Chef Ollie K.C. Liedags and Rachel Sillcocks, Hilda & Jesse
2024 James Beard Semifinalist for Best Chef: California * Michelin Star Restaurant * Winners of the 2024 Michelin Guide California Outstanding Service Award
Hilda and Jesse is a queer owned brunch, dinner and event space located in San Francisco’s North Beach, offering modern #funluxury. With twists on the typical, Hilda and Jesse delivers unique options infused with a playful touch. Created by Chef Ollie (formerly Kristina) K.C. Liedags and Rachel Sillcocks, Hilda and Jesse offers an innovative and intentional menu that calls on a wide varieties of menu inspirations.
Initially born out of their popular Brunch for Dinner pop-ups, the menu has grown and evolved to include dinner as well as their popular brunch. Not bound by tradition, the menu showcases sweet and savory plays on classic dishes reimagined, made with impeccably sourced ingredients and fine dining technique.
Kim LaVere, Land + Local
Certified Ayurveda Counselor * Certified Natural Foods Chef
A Los Angeles native, Kim moved to rural Sonoma County in 2016 after a ten year stint working corporate retail in bustling New York City. It was there that she completed her culinary training at the Natural Gourmet Institute, a health supportive culinary program now belonging to the Institute of Culinary Education in downtown Manhattan. Kim left NYC in 2015 after a serious case of corporate burnout and traveled the world alone for ten months. Her passion for local food & culture solidified during her travels, where she fell in love with place through food, land, and local culture. Land & Local was born out of Kim's desire to create culinary wellness experiences that help others connect to place, seasonal eating, and the simple life often forgotten in today's fast paced environment.
The inspiration behind Kim's food is governed by what's growing around her, with technique inspired by the culture's she's visited and immersed herself in. She has staged at farm to table restaurants around the world, namely in Bordeaux France, Northern Laos, Southern India, New York and San Francisco. As an Ayurvedic Health Counselor and student of Traditional western herbalism, Kim weaves health supportive principles, medicinal foods, and wild foraged ingredients into many of her dishes.
Katie Reicher, Greens Restaurant
Chef of Honor at the 2023 Sprouts Chef Training Gala * Author of Seasons of Greens Cookbook
Originally from New York, Katie Reicher was introduced to Greens as part of an externship program through the Culinary Institute of America. Upon graduating, she returned to Greens to work full time. Within a few years, she swiftly rose through the ranks to become Executive Chef — A promotion that took place in the heart of the pandemic.
Chef Katie continues the restaurant’s legacy of “celebrating vegetables,” while moving the art of vegetarian cuisine to the next level with new and exciting globally-inspired dishes. She celebrates local farmers and makers first, rotating half of her menu every month to deliver the freshest, most seasonal food possible. Chef Katie believes that there is no limit to the potential of cooking vegetables.
Paul and Monique Feybesse, Tarts de Feybesse
2025 James Beard Award Semifinalist for Outstanding Pastry Chef or Baker * 2022 Top Chef Finalist
Tarts de Feybesse was created in 2016 when Paul and Monique were expecting their first son. Paul created what would become Tarts de Feybesse's iconic apple rose tart in Monique’s parents' kitchen, wanting to make a delicious treat to share as a family. When Monique arrived home, she immediately fell in love and shared pictures on social media. Tarts de Feybesse was born through DMs and word of mouth, eventually being featured in the San Francisco Chronicle.
In March 2020, Tarts de Feybesse was reborn in Paul and Monique's Glen Cove Vallejo home as a way to bring sourdough levain to their community. They started with only 8 loaves the first week. They quickly expanded to a complete pastry menu, selling out every day and in advance to Bay Area clientele, all while staying true to French classic roots and crafting pastries that are beautiful, modern, and most of all, delicious.
Classically trained in the culinary arts, Chefs Paul and Monique excel at bringing both savory and sweet experiences through private events and special occasions.
Tamara Jo Hicks & Jessica Lynn MacLeod, Feasts on the Farm
Tamara Jo Hicks: A psychologist turned sustainable farming pioneer, Tamara co-founded Toluma Farms in 2003. She transformed a dilapidated West Marin ranch into a thriving, ecologically responsible dairy and creamery. Tamara’s leadership has made the farm a cornerstone of the Northern California agricultural community, championing environmental stewardship and animal welfare.
Jessica Lynn Macleod: A social-impact tech leader whose volunteering at Toluma Farms sparked long-standing culinary creativity. Jessica’s journey from working with goats and sheep in the barn to recipe creation forms the heart of this cookbook. Her hand-painted, handwritten recipe book, born from evenings experimenting with farm-fresh ingredients, was the seed that grew into “Feasts on the Farm.”
William Henpenn, Umbel Roots Farm
Throughout his dynamic culinary career, William has remained steadfast in his commitment to seasonal, organic food. Originating from the Pacific Northwest, he began his journey by opening his first restaurant in Portland, Oregon, where he embraced super seasonal culinary practices and a dedication to using locally sourced produce.
This ethos continued as he transitioned to New York City, where he served as a beverage director and sommelier at Michelin-starred restaurants, always prioritizing the freshest, healthiest ingredients. Upon relocating to Napa Valley, William pursued his passion for food at high levels by founding Kicking Bull Farm, emphasizing organic farming methods.
Today, as the driving force behind Umbel Roots Farm, William remains committed to this philosophy, utilizing no-till, organic techniques on the CCOF-certified, 7-acre farm. Umbel Roots is dedicated to serving both restaurants and CSAs, while also focusing on cultivating medicinal herbs and flowers in a market garden style.
Jesus "Chuy" Escobar, Scoma's Sausalito & Private Chef
Chef Chuy Escobar has spent time in some of the Bay Area's most iconic kitchens, including Sorrel and Little Original Joe's. Now, he's the brain behind Scoma's Sausalito's seafood-focused and Italian-inspired menu. He crafts beautiful dishes using handmade pastas, fresh fish, and local, seasonal ingredients. He favors fresh flavors and simple, elegant presentations.