John Farais-Indigenous Edibles
John Farais-Indigenous Edibles

John Farais-Indigenous Edibles

Offers remote services
Discounts available
Offers remote services
Discounts available
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Introduction: I am about celebrating life, the pleasure of living, our interconnectedness. I feed from nurtured soils, plants that sustain us, and animals that live in their natural way. Simple, nourishing, with spirit. I have a conversation with foods indigenous to North through South Americas, Spanish, French, Mediterranean, Africa, Amazon.

Hired 7 times

Serves San Rafael, CA

Background checked

22 years in business

Payment methods

Cash, Check, PayPal, Venmo

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This pro indicated that they reviewed CDC safety guidelines for COVID-19 and pledged to do the following:

Maintain 6 feet of distance from customers

Wear masks during the job

Wear gloves during the job

Disinfect surfaces touched during the job

Featured Projects

30 photos

  • Gardens for Ghana

    Personal Chef

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Customers rated this pro highly for work quality, professionalism, and punctuality.


4 reviews


Elliott R.

Chef John is by far the best chef that we've worked with in the Bay Area. We have been the lucky beneficiary of his culinary services for both private dinners and pre-made meals. Its not just his incredible food that is special, but his energy, professionalism and how engages with the guests in are home that set him apart from the rest. His insistence on using local, whole ingredients that call upon the indigenous past is truly unique. I cannot recommend Chef John more emphatically as we've partnered with him multiple times for his personal chef experience.
Jul 21, 2021
Hassina z.

Personal Chef

John was amazing and so was his food. Definitely recommend him for any events especially family oriented ones. Very professional and responsive!
Oct 9, 2021
Colleen H.

John was always a joy to work with at the events for the museum. He was thoughtful and upbeat and loved finding new and creative menus.
John Farais-Indigenous Edibles's reply
Thank you Colleen. How are you holding up through the pandemic?
Nov 24, 2020
Raman F.

An incredibly unique offering, lovingly presented with deep enthusiasm. What did native people eat before Europeans arrived in the Americas? What might we do with those ingredients in 2020?
John Farais-Indigenous Edibles's reply
Thank you Raman, for the review. I appreciate it. See you at Sue's upcoming dinner.
Feb 8, 2020
Background Check

John Farais


  • What should the customer know about your pricing (e.g., discounts, fees)?

    Cooking classes are for all levels of skill. The price quoted is for 1 class. If you are interested in a series of classes, there is a discount for multiple classes or a series of topics or cuisines. There is also a children's price, just ask for a quote.

  • What education and/or training do you have that relates to your work?

    I have been a chef, worked all positions on a kitchen line, and cooked most current cuisines for over 10 years. I have an AS, and food handler's certificate. I conduct cooking classes, lectures, and am putting together a foraging class. I am now also farming rare potatoes, and cook with ingredients native to The Americas.

  • Describe a recent project you are fond of. How long did it take?

    This past November, I did 5 lectures/power points on foraging for the San Francisco Public Libraries. It was my second year doing it for them. I love foraging and lecturing on food history.

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