Photo by Jesslene Ames-Pelfrey 

Meet The Team

Samantha Wickham

Chef. Farmer. Owner

Upon graduating high school, I moved to New York to pursue my interest in professional cooking.  In 2011 I graduated from the Culinary Institute of America in Hyde Park.  During that time, I cooked at Jaleo, Jose Andres' pioneer restaurant in Washington D.C. and refined my sense of hospitality at Dan Barber's Blue Hill Restaurant in Pocantico Hills.  Upon graduation, driven by a great curiosity of where food comes from, I took an apprenticeship at the Stone Barns Center for Food and Agriculture.  There I met my husband Rich, who I have farmed with ever since.  We have grown everything from pastured meats to organic vegetables and log-grown shiitake mushrooms.  After years of managing farms for other folks, we returned to Southwest Ohio to start our family.  Now that we have welcomed a beautiful baby girl into the world, we are seeking the right piece of land on which to start our own farm-to-table business. 

I so enjoy creating unique farm-to-table dishes for my clients, making their parties experiences to remember.  It is the most rewarding pursuit to bring the fruits of my labor to the kitchen and to then cultivate a culinary experience for the enjoyment of others.

Kelli Ames

Right Hand

I am currently in my first year of studies for a masters degree from the University of Dayton. I hope to be a certified Physician Assistant by early 2020, but in between all the hours of studying I enjoy taking time to try to liven up my weekly meals. I have been fortunate to receive copious guidance from my sage mentor and sister, Head Chef Sam. She has always emboldened me in my enthusiasm for plating meals, as well as fostered my interest in baked goods, in both the acts of baking and indulgence. I am overjoyed to work at her side, designing and presenting each dish to make any occasion even more memorable.