Please click here to check availability for a reservation (We accommodate guests Plan Your Visit and 13 years and older).

Please be sure you receive a confirmation # via emailand visit our Plan Your Visit and FAQs pages before arriving.

Guest Chef Weekends

Guest Chef Weekend includes five delicious and healthy meals beginning with Friday dinner, concluding with Sunday brunch; served Wilbur buffet style. Come take the healing waters and enjoy inspired meals prepared with local organic foods (including vegetarian options).  The price for all 5 meals is $195 per person or $225 per person during holiday periods, and is in addition to the cost for your accommodations for the duration of the guest chef weekend. Pricing is subject to change without prior notification.

Treat yourself to a luxurious weekend of feasting and magical healing waters!
You can request a reservation during a Guest Chef Weekend here.

Guest Chef Weekends 2016

February 26-28 with Co-Chefs Marion Cascio and Jesse Bloom

March 25-27 with Chef Bodhi Cole

April 29 – May 1 with Chef Marion Cascio

May 20-22 with Chef Jesse Bloom

September 30 – October 2 with Liam McDermott

Oct 28-30  with Chefs Jesse Bloom and Marion Cascio

November 23-25 with Co-Chefs
Marion Cascio and Liam McDermott

December 30-Jan 1 with Co-Chefs Marion Cascio,
Liam McDermott and Charlie Cascio

Click Here to Request a Guest Chef Weekend Reservation


Please click here to check availability for a reservation (We accommodate guests Plan Your Visit and 13 years and older).

Please be sure you receive a confirmation # via emailand visit our Plan Your Visit and FAQs pages before arriving.


Friday Dinner:
Fresh Cod Fillet with Meyer Lemon Confit
Herbed Quinoa Pilaf
Asparagus and Roasted Beets
Local Organic Green Salad with Tahini Dressing
Dinner Bread Chocolate Dipped Rosemary Shortbread

Saturday Breakfast:
Asparagus, Leek and Potato Frittata
Homemade Granola and Organic Yogurt
Selection of Breads
Fruit Platter
Fair Trade Coffee and Organic Tea
Wilbur’s Homemade Chai
Orange Juice

Saturday Lunch:
Sweet Potato & Cardamom Dahl
Coconut Veggie Curry
Black Rice
Carrot Raita
Date Coconut Mint Chutney
Greens w/Vinaigrette

Saturday Dinner:
Rosemary Braised Lamb Shanks
Creamy Polenta and Sweet Potato Fries
Local Organic Chard Kale Salad w/Broccoli
Crusty Baguettes

Sunday Brunch:
Huevos Rancheros with Red or Green Sauce (Ancho or Tomatillo)
Organic Chicken/Veggie Enchiladas
Slow Simmered Black Bean w/Yams, Roasted Garlic and Onions Guacamole & Chips
Cole Slaw
Fresh Organic Green Salad
Hibiscus Lemonade
Fair Trade Coffee and Organic Tea
Wilbur’s Homemade Chai

This weekend, they brought in a guest chef, Marion Cascio. My gods her food was glorious!

Sarah O., Sonoma, CA, Yelp Review,

…absolutely delicious and abundant!

David N., Oakland, CA , 5 Star Yelp Review,
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-LiamChef 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.

BodhiChef 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.