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Cooking Classes & Culinary Experiences in Solana Beach & Encinitas

corporate retreats


Looking for a unique team building activity? 
Learn new cooking techniques and savor a delicious farm to table meal?
Laugh, be entertained and discover employees’ hidden talents and skills?

A variety of Corporate Retreats are available, from “Chef's Table” experiences for groups of 6-10 to “Foodventures” for up to 30 people to "Cooking Demonstrations" for up to 100.  

Experiences start at $750.  Let us customize an incredible event that is tailored to your needs.


Within all Corporate Retreats, learn how to prepare the best seasonal ingredients, knife skills, tricks & tips in the kitchen and enjoy a live demonstration with locally-sourced products and a multi-course family-style dinner.


Some Corporate Retreats offer the opportunity to engage in olive oil tasting and/or wine tasting or craft brew tasting for a customized Foodventure experience.


Corporate Retreats can be customized to include Food Network style cooking competitions.  Chef Jason has a Master's Degree in Education and available to make your event truly special and unique.


“This was incredible!! Great food, great facilitator, and great company!”
— Megan, Hollister Inc., Indiana


Each week, the menu will vary depending on what's in season and fresh off the dock. 

Upon your reservation, you will receive an email a few days prior to your class with your customized menu.



Potato, Bacon, and Rosemary Pizza / Shrimp Ceviche with Lime, Orange, and Grapefruit / Pan Roasted Tri Tip with red and green Chimichurri Sauces / Avocado Fries with Chipotle-Lime Dipping Sauce / Picante Three-Melon Salad / Homemade Vanilla Ice Cream


Oysters Rockefeller / Cioppino with Clams, Mussels, Fish, Shrimp and Crab / Homemade Dinner Rolls / Garden Fresh Caprese Salad / Seasonal Fruit with Homemade Ricotta and Honey


Summer Rolls with Peanut Dipping Sauce / Pork Meatball Banh Mi / Pulled Chicken Ph / Apple Rose Tarts


Pear, Caramelized Onion and Blue Cheese Pizza / Filet Mignon with Lobster Béarnaise Sauce / Lobster Bisque / Sautéed Broccolini with Wild Mushrooms and Truffle Oil / Panna Cotta with Fresh Berries


Tod Mun Pla (Thai Fish Cakes) / Thai Style Pot Stickers with a Sweet Soy Dipping Sauce / Green Papaya Salad / Pad Ga Prow (Thai Basil Chicken) / Tapioca Pudding with Mango




IWhile the food was great at this event, what really stood out to me today was the passion. Jason infused his personality and sense of humor into the entire day and each and every vendor was a pleasure to meet and have the opportunity to get to experience their products. Basically, best. day. ever.
— Julia W., Carlsbad


Chef Jason hopes that through these culinary adventures that people would live and love the farm to table methodology of cooking and eating. Tonight we did this by way of fresh seafood, local produce and other ingredients. This helps to make our environment better and hopefully better our hearts, bodies, health, and mind. Not to mention be a part of the community. Chef demonstrated how to shuck oysters, steam mussels, and barbecue beer infused oysters. Informative and delicious.
— Tanya D., Carlsbad


“I loved his big heart and his passion.He CAN cook...the food was delicious, and making part of the dinner was a lot of fun! We learned a TON!
— Steven J., Poway