SERGIO RICO + KARA LANDON

Trained at The Culinary Institute of America and Texas Culinary Academy, they have perfected their skills in creating culinary masterpieces that delight the palate and nourish the soul. They have had the privilege of serving notable guests such as Matthew McConaughey, Garth Brooks, Tommy Lee Jones, Dennis Quaid, and Laura Bush.

Together, they own and operate River Harvest Catering in Sonora, Texas, where their dedication to excellence and passion for their craft shine through in every dish they create.

APRIL 3 + 4

GIGI ZIMMERMANN

Le Cordon Bleu graduate started her career working with celebrity chefs Dean Fearing, Wolfgang Puck and David Bull. She worked internationally as well at Michelin Starred restaurant in Spain and chocolatier in Switzerland. Gigi specializes in South American cuisine.

APRIL 18 + 19 . five course Bolivian Dinner

NATE SHEASBY

Chef/Owner of Chef Sheasby Catering, based in Abilene, Texas. With his culinary journey beginning in Atlanta, where he earned his degree in 2012, he has honed his skills in restaurants across Georgia, Massachusetts, and Texas. Chef Nate’s cuisine evolves with the seasons and events, drawing inspiration from his time in upscale dining. His true passion lies in the artistry of crafting unforgettable meals that unite people. Nate is dedicated to creating strong community bonds through exceptional food experiences.

MAY 9 + 10

ROMINA

Chef Romina is a Marfa based visual artist turned professional cook. She studied under Chefs Toshi Sakihara and Tom Rapp of the award-winning Etas Unis and Cochineal before continuing her training in New Orleans with Mike Nirenberg and Marcus Woodham.In 2015 she moved to New York city and worked with Mayor Food Group under Mario Carbone and Rich Torrisi. She returned to Marfa to create her underground dinner series that evokes a wild fluidity with earth’s cycles. Each intimate gathering deepens a sense of connection and memory through evolving landscapes and ever-changing menus.

MAY 23 + 24