Food has been a central part of my life for as long as I can remember.

My family has a rich history with healthy eating and understanding the vital role food plays in our daily lives. My mom and aunt operated a macrobiotic cafe before I was born, and their passion for food deeply influenced me from the moment I could peek over the stove.

Culinary work didn’t become a professional venture for me until my mid-twenties, when I was living in Los Angeles and burnt out from a career in media. My perspective shifted when I was introduced to regenerative farming and experienced the immense possibilities of sourcing high-quality, sustainable ingredients. It reminded me of my childhood on five acres, where I grew up enjoying the vibrant flavors of freshly harvested, organic produce.

Since then, my journey has spanned eleven years, taking me from Los Angeles to the Ozarks and finally to Michigan. Along the way, I’ve worked in diverse roles, from leading a farm-to-table cafe to overseeing the production of 750+ meals a day in a commercial, institutional setting. Throughout these experiences, I’ve always been driven by a love for creating unique culinary experiences, which ultimately led to the birth of Planted Cuisine.

Initially, Planted Cuisine focused on public events, education, and collaborations. The covid era prompted a pivot toward private culinary work, responding to a growing demand for personalized dining experiences in private homes and venues. I’ve since fallen in love with crafting exceptional, intimate culinary moments tailored to smaller settings.

Now, having established roots in Northern Michigan (entering my eighth year here), I’m passionate about collaborating with our vibrant agricultural community to create seasonal experiences that showcase the region’s bounty. We’re fortunate to have so many talented farmers, producers, and purveyors, and my goal is to translate their hard work and dedication onto the plate for you to savor.

Alongside my culinary passion is my love for storytelling and customer service. With years of experience working in private homes, I bring a unique blend of culinary expertise and personalized hospitality to every experience.

I look forward to the possibility of working with you!

With Reverence,
Loghan