Patti Stack is a former restaurateur and is a professionally trained chef. She received her culinary training at “Tante Marie’s Cooking School” in San Francisco and completed the Event and Meeting Planning Program at Sonoma State University.

The two award winning restaurants that Patti co-owned and operated in Florida were early examples of a new approach to food preparation, insisting on the freshest and most local ingredients. The menu was comprised of fresh, simply prepared vegetables paired with seafood caught by the restaurants' own small fleet of fishing boats.

Patti’s move to Northern California, with it’s wealth of fresh organic produce, and specialty and farmer’s markets, put her in the center of ‘food heaven.’ Farmers, fishermen, and artisans of every kind in Sonoma County produce not only wonderful and unusual produce, but cheese and butter, breads, wine, honey, olive oil, organic meats, hand made ice cream ...and much more! As a member of Slow Food USA, she has a commitment to creating, using and promoting local foods.

Living in Sebastopol, Ca. Patti has been an active member of the community, serving on Middle and High School Educational Foundations, and volunteering with and working for the Sebastopol Community Center. She is currently a chef at The Ceres Project, a non-profit organization teaching cooking skills to teenagers while providing free, nutritious meals to families and individuals dealing with cancer and other life threatening diseases. She has created a community kitchen where she shares her experience and expertise with up and coming food entrepeneurs who are creating handmade cookies, jams and other treats.

Patti loves food; loves growing it, buying it, preparing it, and most of all, sharing it. She knows that food properly grown, procured and prepared makes happier and healthier people. Her greatest satisfaction is in the creation of a party or special event that brings family and friends together in celebration.