Chef Zachary Mazi is on the leading edge of the growing trend of eating well as a way to acheive better health. Inspiring others with his contagious zest for life and living, he helps clients reach beyond their health goals with delicious recipes, tailored coaching, cooking classes, and intuitive healing, as well as spiritual well being. He currently resides Santa Cruz, California.
He founded Food Is Medicine Health Coaching, and is currently]]>
Jamie moved West, working for a short time at Chez Panisse in Berkeley, and then as sous-chef at the Mandarin Oriental Hotel. Jamie then became the Chef de Cuisine and Executive Chef at the Left Bank Brasseries in Menlo Park and Santana Row. He then opened his own restaurant in Santa Cruz, the award winning Sestri. Jamie has since served as Chef de Cuisine of the University of California Santa Cruz and as the Food Service Director of the Santa Cruz City Schools, where he took the farm-to-table model and scaled it to farm-to-school lunches.
Jamie is a certified Chef de Cuisine, a member of the American Culinary Federation, a certified Food Safety manager/ instructor, a School Nutrition Specialist, and a graduate of the USDA’s Produce Safety University.
Currently, Jamie is focused on his new venture, Foodsmith, creating nutrient-rich meals for families and working adults. Foodsmith meals are prepared fresh daily using local ingredients, which contribute to rich flavors in each prepared meal. Visit www.myfoodsmith.com to learn more about Foodsmith and the work Jamie is doing to bring families back to the dinner table!]]>
Chef Maria Capdevielle is the author of “My Sweet Abruzzo”a professional pastry chef and a baking & pastry instructor from Abruzzo (Italy). She learned the art of slow cooking and bread baking with her family. Her local experience includes The Rose Pistola, The Waterfront, The Market Hall, The Townhouse Grill & Restaurant and a stint at the famed Chez Panisse in Berkeley, where she learned about hand-selecting and gently preparing perfect produce.
She currently works as a pastry chef consultant at V. Sattui Winery in Santa Helena and writing her second cookbook about Baking with Olive Oil. She also teaches Italian baking and pastries privately and at different culinary centers.
Adam has been working in restaurants for 17 years. His experience has given him expertise in a variety of cuisines including French, Italian, Spanish, Japanese and Cuban. He enjoys teaching and learning through a shared exploration of new dishes and challenges in the kitchen.
Adam is currently attending UCSC and working at Chefworks on Pacific Ave.]]>
Arsy Vartanian is the founder of the Paleo recipe and lifestyle blog called Rubies and Radishes. She is also the author of the best selling cookbook, The Paleo Slow Cooker and the upcoming book, The Paleo Foodie Cookbook.
Arsy was raised around family members that suffered a wide array of lifestyle-triggered health conditions. At a young age, she was drawn to nutrition to achieve health and wellness. In an effort to achieve optimal health, she joined Crossfit and discovered the Paleo Diet in 2008. Arsy started feeling better than ever and was eventually able to recover from some of her own health issues that she had struggled with for almost a decade. She became headache-free for the first time in years. The constant bloating that she had experienced since a young age, instantly vanished as did her tendency to overeat.
While following a Paleo Diet, she found that she was satiated and she never experienced the urge to keep eating after she was full. She felt light and full of energy! The Paleo Diet allowed Arsy to rekindle her love of cooking and learning about proper nutrition. She is currently studying to become a holistic health coach. When her face isn’t buried in books, she enjoys using local, seasonal produce and pasture-raised meats to develop healthy and delicious recipes for her blog readers.]]>
Greg has many years of experience working in local Santa Cruz restaurants and has been teaching in the Culinary Arts program since 2010. Eager to learn and expand his areas of expertise, he is quick to offer a hand in any class, such as the History of Sauces class last spring.
In addition to teaching Culinary Arts, Greg teaches Economics at Cabrillo College and San Jose State University, where he earned his M.A in Economics.]]>
As a Private Chef, I want to make sure you and your family have healthy, yummy food to eat at the end of a busy day. Cooking what you want to have for dinner is something I put my heart into.
As a Caterer, I LOVE to give parties. When someone would like to have a gathering, I come in and we create a fun, festive feast together for their guests and them to enjoy—anywhere from 2 people to 200. I can handle everything from appetizers, to linens, to wine glasses, to party favors.
Sourcing local, seasonal ingredients is important to me and easy in a place like Santa Cruz. I have relationships with many local farms and artisan producers.
Working for Disney Studios for many years, I felt creatively at a crossroads. After entering and placing in a grilled cheese contest, I was inspired to take it professional. I graduated from California School of Culinary Arts Le Cordon Bleu program in Pasadena in 2000.
I worked as a Chef for Fetzer Vineyards in Mendocino with John Ash as my mentor right out of school. I had the joy of working with Emeril Lagasse at many events there during that time and enjoyed their 5-acre organic garden.
As a Sous Chef at Soif in Santa Cruz, I enjoyed the first year of the restaurant being open and then I moved back north.
I helped build & opened Barndiva in Healdsburg as Executive Chef. We received SF Chronicle 4-stars and were on Michael Bauer’s Top 100 List for 2005.
Then I moved south again and was the Executive Chef Costanoa, helping to create Cascade Restaurant.
Craving a change from the restaurant scene, I followed many area chefs to Google, where I ran a vegan gluten-free cafe for a year.
Currently, I have my own company, by Marisa, in Santa Cruz. I cook for private clients and enjoy catering for all kinds of events, from 2-200.]]>