I’m MK Webb, a chef & land-tender working where fire, medicine, & artistry meet.

I was raised in Texas, shaped by the bold flavors of Mexican and Southern food culture, and trained under a classically trained mother who once worked alongside Dominique Ansel. By twenty, I was helping build local restaurants in Asheville, North Carolina — learning, early on, how food systems are the backbone of community.

My path has always moved between kitchen & wildland.

As long as I remember, the farms, fields, forests, & gardens are an extension of the pantry. And church. I also led outdoor education in the Blue Ridge Mountains, and taught herbalism, mycology, and forest ecology. These experiences shaped the way I cook today: ingredient-driven, seasonally attuned, and guided by a relationship with the biorythmn of the forest.

I treat food as an altar & shared meals as ceremony — walk into a place where land & people thrive together.

I work directly with local farmers, forage & grow many of my ingredients, and craft menus that honor the ecosystems that sustain us. My desire is to be weaving stories of land blessings, serving meals on plates I form from the Yuba clay, flecked with river gold, at a live-edge stained-glass table I’m building for forest feasts.