OUR GUEST CHEFS
Chef Marion Cascio
Marion grew up in Germany in a house full of cooks and began her training in her parents’ restaurant. Once of age, she studied classical culinary arts in Germany, where she apprenticed in fine French cuisine for three years and cooked in several fine dining restaurants and a health clinic. In 1997 she moved to Big Sur, where she co-created a farm and homestead, raised goats, chickens, and bees and managed an extensive garden. The vegetables, herbs, olive and fruit trees which she grew all became part of her cooking. While living in Big Sur, Marion worked at the Esalen Institute where she cooked and baked healthy and delicious meals for the guests fresh from the Esalen gardens. Marion’s legacy working at Esalen lives on in the Esalen Cookbook she helped create. Now based in Ashland, Oregon she runs her own catering company, Heartfull Catering, and travels extensively to cook at different destinations. She sources most of her ingredients from local organic farms.
Chef Liam McDermott
Liam graduated from California Culinary Academy in 2002 with an A.O.S degree with honors, following a B.A. in Literature from Stanford University. He has worked as a chef and baker for many years at Esalen Institute and catered events throughout California each summer. Chef Liam is a passionate gardener and currently working toward a Master’s degree at Gaia University in Integrative EcoSocial Design with a focus upon Farm to Table cuisine and sustainable food systems. Liam lives and works as a healer, chef, and teacher facilitating courses on nutrition, cooking, cleansing and permaculture. He has spent the past 10 winters in various countries in Asia and the Americas studying meditation, yoga, gardening, permaculture, cooking, and developing his own practices.
Chef Bodhi Cole
Bodhi Cole believes that eating well is one of the best things we can do for ourselves and our planet. She is totally committed to using all organic ingredients, and sourcing from the abundance of local farms here in Northern California. Bodhi has been cooking for over 20 years, and loves cooking delicious and nourishing food for the body and spirit.
Chefs Amon & Jenna Muller of Full Belly Farm
Chefs Amon and Jenna Muller formed the Full Belly Kitchen in 2010 to showcase the produce, fruit, meat, grain and oils from their 350-acre organic farm and the surrounding Capay Valley. Their philosophy is that by honoring the abundance of the seasons, they can create unforgettable menus for their clients. Using only the most fresh and perfectly ripe ingredients from their farm, Amon and Jenna strive to bring you a unique culinary experience. Both Amon and Jenna live and work on Full Belly Farm, cooking for farm dinners, weddings, birthday parties, and their family as well as with the general farm operations.