Welcome to my website, I’m so happy you’re here! My name is Therese Mayer and I am a Santa Barbara-based cook.
A little bit about myself. I spent 10 years working in the entertainment industry in Los Angeles. Through an arduous journey to heal ongoing digestive issues, I discovered food as a tool for healing. That set me on a path to understanding Herbs and their properties for health and wellness. From that desire, I have studied herbal Materia Medicas, attended herbal workshops, fermentation classes, herbal retreats, and participated in medicinal herb walks throughout Southern California. Teachers include Blue Wind School of Botanical Studies, Wild Terra, Jess Starwood, Lanny Kaufer, and Pascal Baudar. Having used soup as a gentle tool for my own health struggles, I decided to try and harness the power of plants and herbs into delicious and gut-healing soups I could share with my community. I began cooking in my spare time, and supplying plant-based soups to local Therapeutic centers, post-partum clients, and retreats.
Eventually, I left my career in production and made my way to Santa Barbara where I balanced life working for a local organic farm and in a top-rated restaurant kitchen on the hot line, committing myself to learning as much as I could. In this way, I have a firsthand appreciation and understanding of the farm-to-vendor pipeline and I am committed to supporting those that do the hard and grueling work of growing our food.
In the winter of 2022, I had the fortune to be one of 12 apprentices at the Anna Tasca Lanza Cook the Farm Apprenticeship in Sicily where I learned traditional Sicilian preparations, met Slow Food Presidia farmers, and immersed myself in the culture and food systems of the local region. Remarkably, the landscape of Sicily is quite similar to the landscape of Santa Barbara, and I was excited to return and experience the fruitful bounty of this land once again. Upon returning to the West Coast, I’ve committed myself to being an independent agent, providing meal services to my community and expanding my culinary offerings, whether that be a hand-delivered jar of soup, a custom birthday cake, or a tray of lasagna.
My Mission
My mission is to craft delicious, nourishing food using the most wholesome ingredients - to comfort the spirit, spread joy, and promote wholeness and vitality.
I want to empower individuals to tune out the messages they hear in the wellness industry about what is “good” and tune into what their hearts and guts are actually seeking. Sometimes a piece of cake, prepared by loving hands, is the best medicine. It is my hope that through my choices and actions, I can reduce food waste, limit my carbon footprint by sourcing hyper-locally and supporting local farmers, and eliminate animal suffering.
I can cater your retreat or private wellness offering. I can deliver intentionally-crafted post-partum soup to a new parent. I can work with your health practice to develop a special menu for your client. I have catered desserts for weddings and baked cakes for birthdays and other life events. I can deliver within Santa Barbara County and will happily travel for your event!
Outside of cooking, I am Reiki Level 1 attuned (teachers Lori Fischer and Diana Seva,) and recently completed a 70-hr Yoga Nidra Teacher Training (teacher Sydney Cutler of Ananda Meditation.) I enjoy quiet walks in nature, meditation, ceramics, practicing Yoga, and breaking bread with loved ones.
“Food for the body is not enough. There must be food for the soul.”