Barn & Field

Hello, my name is Casey! I am a professional chef with over 20 years' experience hailing from Purple Café & Wine Bar and LUC with Thierry Rautureau in Seattle, FarmshopLA in Santa Monica under Chef Jeffrey Cerciello and eventually the Executive Chef at Ola Restuarant at the Turtle Bay Resort-Oahu, which was awarded after winning a Food Network show. Since returning to Seattle in 2013, I opened Barn & Field Kitchen and B&F Catering company, catered hundreds of special events, provided private chef services for high-net-worth families and have been privileged to create a charity dinner event for a US President. Merging my culinary passion with the desire to continually educate myself, I received a Plant-based Nutrition Certification through Cornell and am currently pursuing a master's in nutrition science. I have been in the hospitality industry since the age of 15, but cooking since I was old enough to turn the hand crank on my mom’s pasta roller. My culinary focus can be narrowed down to three main categories: nutritional, simple & clean. Choosing ingredients that are at their peak allow me to assemble dishes that are aesthetically pleasing, flavorful, easy to digest and have a positive impact on health and wellness! In addition to maintaining eating habits which boost my energy and immune system, I am a marathon runner, have 10 years of Wing Chun Kung Fu, am tirelessly working on a Blue Belt in Brazilian Jiu Jitsu and enjoy a good Spartan or Tough Mudder Event. Currently, I reside in Seattle with my wife Melinda and our three young children, who constantly keep us active and always on the move! I'd love the opportunity to support you and your family with your weekly meal prep, nutritional goals, or come prepare a healthy meal for you all to enjoy!