Meet the Chef

Chef Paige Brummett’s culinary path began as a search for nourishment — not just for the body, but for the spirit. In 2009, her studies at the Creative Health Institute opened a doorway into food as medicine, igniting a devotion that would carry her across continents and deep into the wild.

Her early training led her to Finca de Vida in Costa Rica, where she served as Head Chef and learned what it meant to feed people with intention. But Paige felt called to go even deeper — to understand food from seed and soil, to table. Through WWOOF (Worldwide Opportunities on Organic Farms), she spent seasons living and working on regenerative farms, discovering firsthand the sacred cycle of cultivation, harvest, and the humane raising and slaughtering of animals. These experiences rooted her in an ethic of reciprocity and shaped the way she cooks to this day.

Now based in the Pacific Northwest, Paige’s cuisine is a reflection of the land itself — abundant, primal, and alive. She sources grass-fed and finished meats, raw and cultured dairy, and pastured eggs from local farmers she knows by name, and she folds the wild into her work with ingredients gathered from forest. Her studies at the Arctos School of Herbal Medicine deepened her love for wild edibles, inspiring dishes that honor the seasons and the medicine they offer.

Her craft has brought her into intimate settings — nourishing families, retreats, gatherings, and private clients, including NFL player Brandin Cooks — where food becomes a bridge to connection and care. She has also staged with Chef Cameron Dunlap at Morchella Restaurant in Portland, expanding her approach to fine-dining technique while staying rooted in her earth-centered philosophy.

Today, Chef Paige weaves her diverse experiences into a culinary style that is elemental and expressive — a blend of ancestral wisdom, regenerative sourcing, and wild creativity. Every meal is an offering: a moment of slowing down, remembering, and returning to what feeds us on the deepest level.