Guest Chef Weekends

Come take the healing waters and enjoy inspired meals prepared with local organic foods (including vegetarian options).  The price for all 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.

Guest Chef Weekend includes the following delicious and healthy meals served Wilbur buffet style: Friday dinner; Saturday continental breakfast, brunch and dinner; and Sunday continental breakfast and brunch.

Treat yourself to a luxurious weekend of feasting and magical healing waters!

2019 Dates

Oct 18-20 with Chef Bodhi

Nov 27-29 with Chef Marion

Dec 30-Jan 1 with Chef Marion


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 Brunch:
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 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

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.

Book Now

Please be sure you have received a confirmation # via email prior to arriving here. Without your confirmation, you do not have a reservation. It is also important to visit our Plan Your Visit and FAQs pages before arriving.

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.

Jason Ryczek – Executive Chef Farallon Restaurant San Francisco

Having grown up in a little seaside town on the Central Coast of California, Jason is both familiar and fond of all the bounty that local seafood has to offer. Jason is a veteran to the hospitality and restaurant industry. After years of watching the professionalism, humor, and humility of the chefs he worked for, Jason decided to devote his career to the kitchen.

His culinary training began in Southern California in Jason Marcus’ San Diego restaurant Red Pearl Kitchen, soon moving to Los Angeles to continue developing his skills at various brasseries and steakhouses, such as One Sunset, Boa Steakhouse, and Artisan House. His San Francisco culinary career started at Farallon’s sister restaurant Waterbar. In January 2016, Jason became the executive chef of Farallon, a successful Coastal Cuisine restaurant located in the heart of San Francisco.

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.

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,