Guest Chef Weekends - Wilbur Hot Springs

Guest Chef Weekends Postponed Due to Covid

Due to Covid-19 and the safety protocols that we have in place, Guest Chef Weekends have been canceled for the rest of 2020.

We have every intention of bringing Guest Chef Weekends back while we also explore other meal option ideas that we can implement safely with Covid protocols. Be sure to subscribe to our newsletter to stay up to date for future Guest Chef Weekend dates and other announcements.

Guest Chef Weekend 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.

Each meal both delicious and healthy will be 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!

2021 Dates

To be announced.

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

Chef Liam is passionate about whole foods and creates delicious Farm to Table cuisine knowing that sustainable food systems nourish our bodies, hearts and ecosystems. Liam began his culinary journey managing a kitchen for a 50 person coop at Stanford University while earning a BA in Literature. Upon graduation, he enrolled in California Culinary Academy and graduated with an A.O.S degree with honors in 2002. He has worked as both chef and baker for years at Esalen Institute and with his own catering company. Inspired by working nationally and internationally with many sustainable farms, Liam has recently earned his Master’s degree from Gaia University in Integrative EcoSocial Design with a specialization in Applied Permaculture. Liam has created an abundant food forest on his homestead in Mexico, focusing on food and medicinal crops including cacao, cinnamon, coffee, allspice, passionfruit, mango, guava, banana, tamarind, tulsi basil, frankincense, myrrh and so much more. He works with local farms wherever he goes. Liam lives and works as a healer, chef, and permaculture designer from northern California near Shasta all the way down to his homestead at the tip of Baja California Sur in Mexico.

Jesse Bloom

Blending 20 years of kitchen experience, a gift for facilitating connection, and a passion for transformation, Jesse creates delicious experiences though his company, Sacred Kitchen. His food celebrates global flavors highlighting plant based and bio-diverse dishes that celebrate a sustainable future. Jesse cares deeply about social justice and he is passionate about creating a felt sense of welcome for all people at his events and in his community. Jesse loves to dance and hang with his son, middle schooler, Elijah. You can learn more about what he’s up to at www.sacredkitchensf.com

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.

Check Availability

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,