The Team

nicholas-heidemannNicholas Curtis Heidemann

Originally hailing from Bloomfield Hills MI, Nicholas Heidemann began his culinary odyssey at an early age, exposed to haute cuisine and vast international travel, formal dining and service training. He has traveled some 35 countries and sought out new flavors, techniques and cuisines developing an unparalleled epicurean background and palate.

In 1995 Nicholas became inspired by a food healer in Venice CA and was advised to study food and healing in New York City. At the Natural Gourmet whole foods cookery he refined his cooking practice in specialized diets, from macrobiotics, raw, vegan, gluten free, and energetics of food. Following this training Nicholas was hired as a chef at Canyon Ranch Health Spa in Tucson, AZ, to prepare spa cuisine. He then further expanded his dedication to medicinal cuisines by studying western medical herbs at the CSHS California School for Herbal studies. His objective to combine herbal medicine with natural food preparation coalesced maximize the healing potential of foods through carefully designed herbal and food combinations.

He has worked coast-to-coast as a private chef for prominent families in the Hamptons to CEO’s at the Bohemian Grove in Sonoma CA, abroad in France and Russia, and in the galley of yachts at sea. Nicholas has been executive chef at many restaurants and hotels, to name a few: The Raven’s restaurant, Mendocino CA, the Harbor House Inn, Elk CA, and The Tallman Inn, in Upper Lake CA.

Nicholas’ love for organic food and agriculture prompted him to become co-owner at the Yerba Santa Goat Farm and Dairy, where he has been committed to sustainable farming and living the farm to table ideals, while continuing executive chef work at many of the Napa Valley’s most prestigious weddings and private events.


Alexandra Babington

Alexandria is a California native who was raised and currently lives in the S.F Bay Area. She attended Apicus culinary school in Florence, Italy and completed a formal culinary training program from California Culinary Academy, Le Cordon Bleu’s sister school. While completing her internship, she lived and worked in Maui. She has been privileged to be the private chef to many prominent San Francisco families, and has trained at many five star establishments. Her ethos is simple: Eating is Alchemy. You are quite literally what you eat, and as a chef she is not only privileged, but entrusted with the responsibility that this philosophy entails. Every bite presents the opportunity to make a conscious choice. You choose the material of your own creation. Ali intentionally selects high quality, highly intelligent, highly evolved materials, that will serve you in the best possible ways. There are no secret ingredients. In her spare time, Ali continues to explore the beautiful California coastal trails, learns new methods of cooking, she scuba dives, and she tries new recipes at home with friends. She is also currently studying Ayurveda and exploring new healing modalities through food, yoga, meditation, and daily lived practices. Ali Babington is proud to serve the East Bay, San Francisco, and Napa/Sonoma Counties.