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Chef Cori Goudge-Ayer
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Chef Cori began her culinary journey at Cabrillo College's Culinary program in Aptos before advancing to the California Culinary Academy in San Francisco. After graduating, she honed her skills in various San Francisco restaurants, working alongside renowned chefs, including Michelin-starred Chef Suzette Gresham at Acquerello. Her diverse experiences allowed her to explore a range of cuisines, from Italian and French to Iranian and Middle Eastern, all of which influence her cooking style today. Returning to Santa Cruz, Cori took on the role of Chef at Laili in downtown Santa Cruz. While she enjoyed her time there, she yearned for the chance to create her own culinary vision, one that truly reflects her identity and values. This dream led to the establishment of Persephone, where she showcases a seasonally changing farm-to-table menu that highlights local produce. Cori is dedicated to using only the freshest, highest-quality ingredients, fostering a sustainable food culture while bringing the flavors of her hometown to the community.
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Chef Tabitha Stroup
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Chef Tabitha Stroup, a proud graduate of Le Cordon Bleu, has made a name for herself in the culinary world through her impressive experience as a pastry chef. She has worked at renowned establishments such as Theos, an award-winning French bistro in Soquel, and the iconic Santa Cruz restaurant India Joze. In the 90s, she led the pastry program at Convivio and later expanded her expertise by earning her Level 1 sommelier certification. This journey allowed her to collaborate with local wineries, creating educational tasting experiences and wine pairings. Additionally, she taught wine and cheese classes at various institutions, all while founding "Friends in Cheese Jam Company," which focuses on crafting preserves that complement local wines. Five years ago, Tabitha launched "Terroir In A Jar," a co-packing venture aimed at reducing food waste and adding value to organic farms in the region. This innovative company produces a range of unique, terroir-driven products, from hot sauces to preserves, showcasing the distinct flavors of local ingredients. Today, you can find Tabitha exploring her clients' farms, brainstorming the next exciting product. She resides in the heart of Pajaro Valley, where her production kitchen is located, accompanied by her three hens, her dog Linus P Jelly, and her house panther, Dr. Bombay.
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Chef Aaron Rayor
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Chef Steven Patlan
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Executive Chef Steven Patlan grew up in Firebaugh, California, where his passion for cooking was ignited by his mother. He fondly recalls a pivotal moment at the age of ten, standing on a kitchen stool beside her, realizing that he was meant to pursue a culinary career. With his mother’s encouragement and the inspiration from his environment, Patlan quickly embraced his path as a chef. Celebrating the natural essence of ingredients, Chef Patlan’s cuisine is characterized by vibrant flavors, enticing aromas, and a deep sense of satisfaction. His approach allows each component to shine, creating dishes that resonate with both the palate and the heart. With over 17 years of culinary experience, Chef Patlan began his journey at the Institute of Technology in Clovis, California. After completing culinary school, he advanced through various kitchen management roles, honing his skills in diverse settings, including country clubs and fine dining resorts. His impressive career features key positions at renowned establishments like The Inn at Spanish Bay and Quail Lodge & Golf Club. Currently, he serves as the Executive Chef at Estéban Restaurant in Monterey, where he focuses on Spanish-inspired dishes made from locally sourced ingredients.
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Chef Scott Nishiyama
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Scott grew up on a small farm on the island of Maui. While the farm produced mostly flowers, there was always a great variety of fresh produce from a garden on the property. Even at a very young age, Scott learned the importance of seasonality and respect for the land.
His first experience in a professional kitchen came at The Hotel Bel-Air in Los Angeles, where he first decided that he wanted to become a professional chef. At the urging of his chef mentor, he enrolled at the Culinary Institute of America in Hyde Park, New York. After graduating, he spent time in the kitchen of Cello under Laurent Tourondel and Restaurant Daniel, with Daniel Boulud. He then went to Las Vegas to open Daniel Boulud Brasserie in the new Wynn Resort and Casino.
Scott then jumped to Napa, California after landing a position at The French Laundry under Chef de Cuisine Corey Lee. Scott’s time there was instrumental in his development as a chef, and after nearly two years at the 3 Michelin starred restaurant, he moved to San Francisco to help Chef Shotaro Kamio open his new restaurant, Yoshi’s San Francisco, as Shotaro’s Chef de Cuisine.
After his time absorbing all he could about Japanese cuisine, Scott took the helm at Chez TJ in Mountain View. Historically, a perennial Michelin rated restaurant, Scott brought his own style of cooking and continued the restaurant’s hallowed reputation, earning a Michelin star and a three and a half star review from the San Jose Mercury during his time there.
In 2022 Scott finally realized his dream of owning his own restaurant, opening Ethel’s Fancy in downtown Palo Alto. Described as a uniquely Californian restaurant, Ethel’s Fancy builds its menu on the shoulders of the amazing farmers and producers who work tirelessly to grow and raise sublime products.
His first experience in a professional kitchen came at The Hotel Bel-Air in Los Angeles, where he first decided that he wanted to become a professional chef. At the urging of his chef mentor, he enrolled at the Culinary Institute of America in Hyde Park, New York. After graduating, he spent time in the kitchen of Cello under Laurent Tourondel and Restaurant Daniel, with Daniel Boulud. He then went to Las Vegas to open Daniel Boulud Brasserie in the new Wynn Resort and Casino.
Scott then jumped to Napa, California after landing a position at The French Laundry under Chef de Cuisine Corey Lee. Scott’s time there was instrumental in his development as a chef, and after nearly two years at the 3 Michelin starred restaurant, he moved to San Francisco to help Chef Shotaro Kamio open his new restaurant, Yoshi’s San Francisco, as Shotaro’s Chef de Cuisine.
After his time absorbing all he could about Japanese cuisine, Scott took the helm at Chez TJ in Mountain View. Historically, a perennial Michelin rated restaurant, Scott brought his own style of cooking and continued the restaurant’s hallowed reputation, earning a Michelin star and a three and a half star review from the San Jose Mercury during his time there.
In 2022 Scott finally realized his dream of owning his own restaurant, opening Ethel’s Fancy in downtown Palo Alto. Described as a uniquely Californian restaurant, Ethel’s Fancy builds its menu on the shoulders of the amazing farmers and producers who work tirelessly to grow and raise sublime products.
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Chef Anthony Secviar
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Chef Anthony Secviar refined his culinary expertise in the prestigious Michelin ‘3-star’ kitchens of Akelare, El Bulli, and The French Laundry. After graduating from the California Culinary Academy and drawing inspiration from the innovative kitchens of Spain, he moved to San Sebastian in 2004 to work as a stagiaire at Akelare. Following a year as Sous Chef at Kokotxa, he transitioned to the renowned El Bulli, where he dedicated the entire 2005 season to its kitchen. Upon returning to the U.S., he took on the role of Chef de Partie at The French Laundry, quickly advancing to Sous Chef and spending six years under Thomas Keller's guidance. In this role, he played a key part in creating, preparing, and executing the Chef’s tasting menu. Most recently, from 2011 to 2016, Anthony served as Chef de Cuisine at Addison, the only Mobil “5-Star” and AAA “5-Diamond” restaurant in Southern California, located at The Grand Del Mar Resort.
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Chef Jeremy Wayne
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Growing up in Pacifica, California, Jeremy Wayne was immersed in the diverse culinary scene of the Bay Area. He often spent Sunday mornings at the local farmers' market, assisting his mom in selecting fresh produce. His culinary journey began as a prep cook at a cafe in San Diego, where he quickly became captivated by the precision and dedication required in a professional kitchen.
After pursuing culinary arts in San Francisco, he had the opportunity to work alongside Chef Roland Passot at La Folie. His hard work paid off as he advanced to Chef De Cuisine and earned recognition as a semifinalist for Rising Star Chef from the James Beard Foundation.
Following his time at La Folie, Jeremy traveled the world, gaining invaluable experience at some of the world's finest restaurants, including Quay in Sydney, Australia, and The Willows Inn on Lummi Island. Most recently, he was part of the opening team at SingleThread, working under Chef Kyle Connaughton, where he contributed to the restaurant achieving two Michelin stars in its inaugural year. Drawn back to the rich culinary landscape, Jeremy returned to the Peninsula, the place he once called home.
After pursuing culinary arts in San Francisco, he had the opportunity to work alongside Chef Roland Passot at La Folie. His hard work paid off as he advanced to Chef De Cuisine and earned recognition as a semifinalist for Rising Star Chef from the James Beard Foundation.
Following his time at La Folie, Jeremy traveled the world, gaining invaluable experience at some of the world's finest restaurants, including Quay in Sydney, Australia, and The Willows Inn on Lummi Island. Most recently, he was part of the opening team at SingleThread, working under Chef Kyle Connaughton, where he contributed to the restaurant achieving two Michelin stars in its inaugural year. Drawn back to the rich culinary landscape, Jeremy returned to the Peninsula, the place he once called home.
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Chef Karin Johnson
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Pastry Chef Karin Johnson, a proud graduate of the Culinary Institute of America, boasts over 20 years of baking experience. She also completed her culinary training at Santa Barbara City College. Throughout her career, Chef Karin has honed her skills in various hotels and restaurants across Santa Barbara, St. Helena, Livermore Valley, and Oakland. Currently, she is the executive chef and owner of Karin Johnson Specialty Cakes and Pastries in Castro Valley. At her bakery, Chef Karin passionately supports local agriculture by sourcing ingredients directly from farmers at local farmers' markets. This commitment to community and quality is reflected in her delicious pastries. Karin Johnson Specialty Cakes and Pastries is a true family affair, with her parents, Sherry and Ralph, playing integral roles from the start. Now, her sister, brother-in-law, nephew, and niece have also joined the family business, creating a warm and welcoming atmosphere. This year marks Chef Karin's sixth year contributing to our farm dinner and other events at the farm, showcasing her dedication to small family farms. Her belief in the importance of local farming not only enhances her culinary creations but also strengthens the community ties that her business embodies.