Our Chefs
Jasmine Silverstein
Owner & Chef
Chef Jasmine’s passion for food stems from her personal experience of healing an autoimmune condition through diet and lifestyle. Her experience in the world of food started early. She was raised on her family’s organic farm, and was involved in the planting, harvesting, and processing of produce from the land. During her years in away at college, she developed a severe case of Crohn’s disease which turned her world around. The illness took away her active lifestyle and freedom, and forced her to change her way of living. It also gave her a very direct and meaningful mission: to heal herself, so that she can inspire others to do the same.
The inspiration for her creations comes from the food itself, and the nutritional qualities inherent within all whole, real foods. She sees cooking as a way to connect more closely with her community and her home – the farmers, healers, chefs, consumers, and the land itself – by sourcing ingredients from local, sustainable, and ethical farmers. As a personal caterer, she enjoys being innovative with recipes in order to tailor dishes to your specific needs.
Jasmine’s menus are based around what is available seasonally and locally. She works directly with local farmers, as well as sourcing from her family’s organic farm on the east side of the Big Island, in order to bring the best possible quality and flavor to her preparations. The food she prepares is naturally gluten free and soy free, unless otherwise requested, and she can easily work around other food sensitivities if necessary.
Jasmine is also a Certified Holistic Health Coach through the Institute for Integrative Nutrition, as well as a Certified Master Food Preserver, and she is continually expanding her knowledge and understanding of food and healing. She teaches workshops on fermented foods and whole foods based cooking classes in order to spread the awareness of food as medicine. On her own time, Jasmine finds peace in yoga, nature, and travel adventures.
Ruth-Anne Santoro
Ruth-Anne is a seasoned culinary professional with a wealth of experience in the diverse roles of a professional kitchen. Growing up she spent much of her time tending to her family's garden and honing her cooking skills, which ultimately led her down the path to becoming a skilled chef.
Cultivating immense satisfaction from nourishing others through her creations, Ruth-Anne finds a deep sense of connection through the motions of feeding others.
While she has achieved great success in the culinary world, Ruth-Anne's interests extend far beyond the kitchen. She has a passion for working outdoors with plants and medicinal herbs, with plans to travel the world to study and learn about their spectrum of uses and benefits. As a natural caregiver and nurturer, she brings this same spirit of compassion and kindness to all of her endeavors. In both cooking delicious meals and tending to the needs of those around her, Ruth-Anne is always driven by a deep desire to help and care for others.
Take a glimpse at Ruth-Anne’s delectable culinary creations.
Kaimana Barros
As a native to Hawai’i, Kaimana comes from a multicultural background; influencing an adventurous palette. His joy for food was instilled by his ohana and aina (family and land). Whether it be at his Hawaiʻian family’s ranch in Waimea, or with his Mexican granny; he has always been privy to the authentic.
Kaimana’s experience working with Big Island farms and managing restaurants deepens his understanding of food as medicine. In his daily lifestyle he enjoys plant-based dishes while also specializing in sustainably sourced land and sea fair. His favorites include Heaven and Earth Gnocchi made of ulu and kalo, or his 33 Ingredient Stew.
Kaimana is constantly balancing between tradition and innovation. His style of cooking varies from avant-garde to backyard bbq. Always working with available local ingredients to create elegant dishes for a brilliant culinary experience.
KRISTINA SAN FILIPPO
Always striving to create healthful and unique recipes, Kristina will go on the hunt to find the most nourishing gems from local farms & ranches, near-by ocean access and, when needed, sourcing ingredients from locations around the World where regenerative farming and respectful harvesting are upheld. Sharing her enthusiasm for nourishing + responsibly produced ingredients through cooking classes & culinary experiences is her inspired way to spread the message to the community.
Kristina has a Culinary Arts degree from The Culinary Institute of America in Hyde Park, New York graduating in 2000. In addition, she earned a Bachelor’s degree in Hospitality Management from the Collins School at California Polytechnic in Pomona, California completing the program in 2003.
In her role as Bookings Manager for HeartBeet Catering, Kristina guides clients through the event planning process to ensure a seamless + delectable culinary experience for all guests to savor.
Take a glimpse at the Recipes from Kristina’s classes.