ANGELA GINSBURG — OWNER AND HEAD CHEF
Angela began her work as a professional chef while working in the kitchen at the Esalen Institute in 2002, cooking directly from their farm and garden.
After three years there as a baker, sous chef, head chef and manager, she would take her vacation days and come up to San Francisco to cater events for folks she’d met at Esalen who were inspired by the food there. When she left in 2005, she was excited to begin a business in the Bay Area using local farms in a similar way.
In the summer of 2005 she was invited to co-produce the annual Eco-Farm conference where she was exposed to the 25 year legacy of grassroots, organic farmers in California. It was then that she knew she wanted her catering company to serve as a platform in support of the progress of farm-fresh, local products and sustainable agriculture. Later that year, she began as a chef at the Occidental Arts and Ecology Center, earned her Permaculture Certificate and traveled to Torino, Italy as a delegate for SlowFood USA at the Terra Madre Conference. In 2011, she was named one of the Top 40 Green Chefs under 40 in the country, for her dedication to sourcing local products and promoting “food literacy” among her clients.
Angela is as devoted to bringing delicious cuisine to the table as she is in bringing healthy food attitudes to the world – whether the subject is political, environmental or cultural. Through her consulting work, she has worked closely with many schools and non-profit organizations to help bring positive change to their food programs and sustainably-minded infrastructure to their administrations. Angela is a conscientious, thoughtful communicator and experienced mediator specializing in interpersonal organization, menu development, scaling, recipe testing and event management.
MEGAN McCULLOCH —CHEF de CUISINE
Having grown up between the fertile lands of Marin County, and Northern NSW Australia, Megan began her love of cooking at a young age, in two uniquely diverse culinary worlds. Since then, she has traveled to exotic corners of the world collecting inspiration, flavors, recipes and exploring the boundaries of fusion foods, to form what is now her own unique cuisine. Bold, daring and bright might be words to describe it. Local, seasonal, fresh, diverse and foraged foods that portray the flavors of Marin’s bountiful landscape inspire her food and are at the core of her beliefs.
She has worked in the food and hospitality industry for over 8 years, from catering, to curating high-end pop up events to working at Chez Panisse for a spell. Since returning to her hometown Fairfax in 2014, launched Cherimoya, a small-scale catering and private chef business serving the bay area at large. Megan is a also certified Nutrition Consultant and incorporates this holistic viewpoint of health in all of her food, whilst staying true to sophisticated, fine technique and cuisine.
A personal note; I truly delight in sharing through cooking for others and hope to reach many hearts and inspire a deep connection with food for all whose lips it comes to pass!
JASMINE WILLIAMS — DIRECTOR OF SALES, MARKETING AND OUTREACH
Jasmine’s career in the restaurant industry began in 1998 at Le Colonial, a French-Vietnamese restaurant in San Francisco where she spent four exciting years planning large corporate and social functions. Alas, New York City beckoned.
On the East Coast she would gain experience managing the front of the house at beloved and well known high-end restaurants such as Public, Tailor, Veritas, L’impero, Peasant and Baccaro. Her knowledge of different cuisines range from rustic Italian to Antipodean and everything in between.
With 15+ years experience in acclaimed restaurants on both coasts, Jasmine brings to Forkfull her passion for cooking, menu conception and event planning. Along with Angela, Jasmine keeps A Fork Full of Earth connected to the community it serves. Her mind is always full of ideas about which seasonal product to highlight or what recipe we should share next with Forkfull’s friends and followers. She brings a genuine appreciation of Forkfull’s guiding principles to every interaction with our clients and purveyors.
You may not see Jasmine at our events, but her passion and enthusiasm are critical to Forkfull’s success. She has her hands in the mix on every level – whether it is preparing vegetables in the kitchen, recipe testing or supporting our clients as they begin their journey with us.
CHIARA DeJOY – EVENT MANAGEMENT AND DESIGN
Chiara’s catering career began at an early age, when she accompanied her parents on catering jobs at just 6 months old. Though she took an extended break, she is delighted to be in the business once again.
Chiara is a Bay Area native, born and raised in Sonoma Valley and now a resident of San Francisco. She has a diverse background of experience, but her passion and technical skills found a home in event management. She is a certified wedding and event planner and has been working in the industry in different capacities since 2012.
Chiara’s favorite part of event planning is meeting our clients and being the first person to set the pace for their vision. She is an expert at merging the needs of our customers, the strengths of the greater Bay Area’s amazing venues and Forkfull’s mission into an expertly curated affair. Expect to see Chiara on-site at most events, working both behind the scenes with chefs and servers as well as interfacing with guests to keep everything flowing smoothly.