Chef Dana Marie has been a private chef for over 20 years now, serving families and communities in Hawaii and all over the US. She has cultivated a well-respected and loved business and clientele, bringing forth the essence of Farm-to-Table experiences that reflect the land, the seasons, and a region’s finest farms and farming practices. Dana’s food is well loved for being vibrant, balanced, clean, beautiful, colorful, healing and whole. Simple yet elegant. Guests and clients are touched by the warmth of hospitality and style Chef Dana and her team create.

Having grown up in the San Francisco Bay Area (Marin County) in the 80s and 90s, Dana learned early on how some of today’s most iconic chefs were at the forefront of the slow and organic food movement as a way to protect our natural resources, sustainability, and our health and wellness. Her culinary work draws from these principles and is deeply intuitive, custom, and creative. Chef Dana has trained in a variety of capacities, with many chefs and colleagues along the way, but remains confident in her on-the-ground training and self-taught approach. Dana brings many years of study and practice from varying spiritual traditions and lineages and is also a long-time massage therapist and a certified Qi Gong teacher.

Dana’s passions and callings have taken her all around the world from South & Central America, India, Nepal, Africa, and Europe from the age of 15, having engaged in Cultural/Anthropological Studies, Eco-Tourism, Wildlife Management, Yoga, Meditation, and Humanitarian Services. After a road well-traveled, she now finds herself happy and grateful to be a spouse, a mother, and an engaged community member valuing the traditions of home and family.

Dana currently lives in Ashland, Oregon and on Hawaii Island part time.