proprietor & executive chef
Tracy was born and raised on the Central Coast and has had ties to local farming, produce, sustainable growing and cultivation since childhood. From age 6, Tracy could be found on a tractor cultivating broccoli, leaf lettuce, squash and Asian cabbage fields. It is there that Tracy’s connection to the earth and the food that it produced began to blossom. Tracy’s passions led him into the Agricultural Business program at Cal Poly, San Luis Obispo, where his interests naturally merged into the field of Nutrition. Graduating with a double major in Agriculture Business and Nutrition, Tracy began his journey into the catering and event industry.
For the past decade, Tracy has worked with numerous catering companies as Executive Chef and General Manager, building upon his experience and knowledge of the industry. It was from these experiences that Tracy began to develop the foundation of his own company that would embody all of the unique artistic, management, creative and culinary inspirations that have become who Tracy and Field to Table are. Taking a leap of faith, Tracy started Field to Table in August of 2013.