Our goal is to familiarize people all over the country with the many delicious species of mushrooms cultivated and wild harvested here in the USA.
How It Works
Co-Owner, Grower, & Chef.
After international culinary school in Bangkok, a restaurant management degree from UCF, years of professional cooking in
both Orlando and Asia, and owning/operating a local pop-up restaurant, his passions have turned to researching, growing, distributing, and cooking high-quality gourmet mushrooms.
Co-Owner and Grower
Sustainability proponent, hospitality/event coordinator, Food safety manager. Soraya has a decade of hospitality industry experience from food preparation to event management. Working with establishments such as The Ravenous Pig and East End Market helped develop her sense of community and local food systems. Upon receiving her bachelors in hospitality/event management, she dove deep locally and continues to support and advocate sustainable practices and local food culture.