Create an AMAZING Meal Experience for Your Guests

When You Are Food And Flavor Obsessed But Still Need To Meet Various Dietary Needs & Complexities

A truly unique experience for your guests

Wellness retreats, winery events, social gatherings, meeting & work events

Heather Ciprani

Holistic Herbalist, Nutritionist & Private Chef

I am a Holistic Herbalist and Nutritionist who is food and flavor obsessed. I understand the flavors and pairings as well as the dietary nuances, complexities and needs for the group without hindering taste.

Typically there are chefs or nutritionists, it is rare to have nutrient dense meals that are also drool worthy and could be compared to decadent restaurant meals.

I have been working on pairing menus and experiences for up to 25 guests for over 15 years, hosting many large events for friends and family.

I am not fussy in the kitchen and am used to working in open kitchens so that people can observe and enjoy watching the process. I am not a behind the scenes chef, I love to also educate and inspire people to eat well.

I think about the composition of the meal as it works for digestion and energy needs of people enjoying it (ie. is it the middle of the day or evening, do they need to work afterwards, have they been out and about all day, etc).

A Different Approach To Private Catering

There is nothing quite so intimate than sharing a great meal with friends, loved ones, colleagues or even strangers and I am constantly looking to recreate memorable experiences built on the foundation of a delicious, nourishing meal.

I have spent many, many, many countless hours in the kitchen from such a young age. My family time was always spent around the kitchen table. Our way of showing love was and is through food. Our recipes were always from scratch and since I have grown up my passion for food and flavors has continued to blossom.

I have traveled the world and lived overseas always searching for local cuisines, herbs and spices as well as pairings back to wine or beers. I am fascinated by incredible, indulgent and decadent flavors and seemingly effortless preparations.

After working in the corporate world for 12 years, I went back to school for Nutrition to educate myself on the science behind nourishment so that I can incorporate it into my recipes and meals. It has been an amazing journey and also sets me apart from other chefs or experiences out there.

I have also completed my certification for Holistic Herbalism as well as forage for my own wild ingredients in my local landscapes. This allows me to bring the freshest and more nutrient dense foods to the table.

With my Masters of Science in Holistic Nutrition as well as herbalism, it gives me the advantage of being able to truly understand how to incorporate and address any dietary needs and restrictions for clients. As well as how to give those in need a beautiful meal that satisfies and leaves them feeling great!

I serve everything from family style meals to plated courses paired with wines and beers. I understand the nuance of bringing flavors together that compliment and don’t compete with one another.

With my partner, Travis, who is an outdoor educator and wilderness first responder, we are able to offer unique experiences in beautiful spaces where we hike and even gather wild foods and return to a beautiful meal and pairings with vineyards and breweries.

If you are interested in collaborating with us on a private chef event or experience please reach out, we would love to work with you!

"Heather was gracious to work with in my healing detox process journey, and what a journey it was! Heather was non judgemental, compassionate and gracious in providing all that I needed to get the results that I was hoping for. Heather is someone who has "been there" in order to understand where we are coming from.
A wonderful healer with a kind heart."

Anne-Marie Jones, Ontario Canada

“I have worked with Heather in two different settings, a private dinner for twenty-five guests for a corporate booking and also a progressive wine and truffle bite pairing that included six different small plates. At each event, the guests couldn't get enough! Plates were scraped clean and everyone raved about the delicious food and couldn't leave without seconds. We are excited to use Heather for our annual events along with offering a private chef inspired meal for wine pairings and offerings. Highly recommend her!”

Jenna W, Dundee, OR

“I have had the great pleasure of both working with Heather as a caterer/private chef and enjoying many of her meals. She is holding a unique space in the catering industry because she is providing Michelin level food with the comfort of home cooking and incredibly inventive seasonally driven menus. Her demeanor is lovely - warm, open, engaging and she is never hurried or stressed. It is unique to find someone who can pull off professional level cuisine that is both beautiful and delicious and Heather executes both perfectly. I would hire her for any event - formal or casual, plated or family style.”

Tracy K, Winemaker, Dundee, OR

“Wonderful experience with Heather. Her love for local ingredients made for absolutely delicious meals. She cooked 2 dinners for our group of friends and would highly recommend!”

Jen, New Orleans, LA

“Heather created one of the most delicious and lovingly coursed dinners I have ever had! As a private chef (+holistic herbalist and nutritionist!), she is able to create an inviting-food-centric-event. Heather promotes a narrative of joy and health, while making sure the atmosphere and education around wine and food feels decadent and approachable. Her food is smart and cool — and so is she! Highly recommend!”

Cira R, Philadelphia, PA

Sample Menu

Course 1

Chicken Liver Mousse, Rosemary & Sea Salt Olive Oil Shortbread

With Trisaetum Brut Rose

Course 2

Ora King Smoked Salmon on Nettle Potato Waffle, Lemon Confit Crème Fraiche, Ramp Leaf Oil, Zaalouk and Sturgeon Caviar

With L’Unami Sauvignon Blanc

Course 3

Dungeness Crab Toast on Sourdough Focaccia, Roasted Bone Marrow Butter, and Radish Sprouts with a Yuzu Miso Vinaigrette

With Flaneur Chardonnay

Course 4

Beef Tenderloin Carpaccio on a Red Sorrel Leaf with White Truffle Whipped Butter, Crispy Onions, Chives, Smoked Salt and Cured Egg Yolk

With Anne Amie Gamay Noir

Course 5

Roast Lamb on Sweet Corn Tamale with Mole, Arugula Lime drizzle and crushed Hazelnuts

With Nicolas Jay Pinot Noir

Course 6

Turkish Coffee Chocolate Flourless Cake

Rogue Creamery Cambozola and Smokey Blue

With Burner Carmenere

Create an AMAZING Meal Experience for Your Guests

A truly unique experience for your guests​

A Different Approach To Private Catering ​

Sample Menu

A truly unique experience for your guests

A Different Approach To Private Catering