Harvesting Love and Legacy: Chef Leah’s Mission of Farm-to-Table, Sustainable, Heartfelt Food

PHOTO CREDIT: @chefleahdelyte

Farm-to-table is all the rage these days, with trendy restaurants everywhere diving into the healthy food scene. Some do it through local farm partnerships, others grow their own veggies and herbs out back, but Chef Leah takes it even further, making it her mission to close the loop from farm to table, back to regrowth and sustainability. Chef Leah "envisioned a space where food could be a catalyst for connection, healing, and transformation"—and we think she’s not only met that goal but exceeded it.

Chef Leah Delyte Di Bernardo’s story starts on a small farm in Oregon, where she learned the value of fresh, seasonal food from her American-Sicilian dad. Originally drawn to filmmaking, Leah later found her true passion in the kitchen, blending her storytelling skills with a love for sustainable food.

She now runs E.A.T. Marketplace in Temecula, a go-to spot for farm-to-table eats, and Hello You’re Welcome in Pasadena, a cozy bakery known for gluten-free treats. With her sister Joanne and daughter Gigi by her side, Leah brings a family touch to her businesses.

She’s also all about giving back—whether it’s through teaching culinary classes, helping schools set up garden programs, or championing regenerative farming. Leah’s on a mission to make good food accessible to everyone, all while staying true to the land and the community she loves.

We had the opportunity to have a conversation with Chef Leah about her creative inspirations, her passion for food and her mission to nourish both people and the planet.

How did growing up on a small farm in Terrebonne, Oregon, shape your relationship with food and sustainability?

Growing up on a small farm in Terrebonne, Oregon, was a formative experience that deeply shaped my relationship with food and sustainability. From a young age, I witnessed firsthand the intricate dance between nature and nourishment. My father, a skilled butcher and artisan, taught me the importance of honoring the animal and utilizing every part. We raised our own chickens, cows, and geese, and I learned the art of aging prosciutto and crafting wine.

Our garden was a vibrant tapestry of flavors, fostering a deep connection to the land. My mother, made bread and her mother- gnocchi and pastas, all imbued our meals with love and tradition. These shared meals, often accompanied by storytelling and laughter, were more than just sustenance; they were rituals that bound us together.

These early experiences instilled in me a reverence for food as a source of life, community, and healing. Today, I strive to share this knowledge and passion with others, encouraging them to embrace a regenerative approach to food and farming. By supporting local farmers, reducing food waste, and making conscious choices, we can create a more sustainable and equitable food system.

PHOTO CREDIT: E.A.T Marketplace

Can you share how your time in filmmaking influenced the way you approach storytelling through food?

My time in the film industry was a fascinating journey that unveiled the intricate tapestry of human stories, often intertwined with food. Delving into research for various projects, I uncovered the stark realities of corporate influence on our food system, from fast food giants to agricultural practices. It became clear that profit often takes precedence over health and sustainability.

A pivotal moment came during my work on MTV's 'Change Your Mind' campaign, where I explored the impact of diet on adolescent mental health. The connection between food and well-being was undeniable. This experience ignited a passion to share knowledge and inspire others to make conscious food choices.

As I embarked on my culinary journey, I envisioned a space where food could be a catalyst for connection, healing, and transformation. My daughter's birth further solidified this vision. Today, I'm dedicated to weaving stories that celebrate the power of food to nourish our bodies, minds, and souls. By embracing regenerative practices and supporting local farmers, we can create a more sustainable and equitable food system, one meal at a time.

 How do you weave storytelling into the dining experience at your restaurants? What impact does that have on your customers?

We strive to create a warm and inviting atmosphere at our eatery, where guests feel like they're dining at a friend's kitchen table. It's a place where stories are shared, connections are made, and a sense of community is cultivated. By sharing personal anecdotes and insights into the culinary world, we hope to inspire our guests to embrace a more conscious and mindful approach to food.

We believe that food is more than just sustenance; it's a vehicle for healing, nourishment, and transformation. By highlighting the importance of regenerative farming practices, sustainable sourcing, and nutrient-dense ingredients, we aim to empower our guests to make informed choices that benefit both their health and the planet.

Ultimately, we want to create a dining experience that goes beyond the plate. It's about nurturing the body, mind, and soul. By sharing our passion for food and our commitment to sustainability, we hope to inspire our guests to live a more fulfilling and meaningful life.

PHOTO CREDIT: @chefleahdelyte

What drew you to focus on regenerative farming, and why is it so important for the future of food?

 My journey into regenerative farming was inspired by a deep-rooted connection to the land and a desire to heal our planet. While terms like 'organic,' 'sustainable,' and 'pasture-raised' have come and gone, the fundamental principle of regenerating the soil has remained constant throughout history.

Regenerative farming isn't just a trend; it's a timeless practice that aligns with ancient wisdom and modern science. By mimicking nature's cycles, we can restore soil health, sequester carbon, and enhance biodiversity. This holistic approach to agriculture has the potential to revolutionize the food system, ensuring a sustainable and resilient future for generations to come.

Beyond agriculture, regenerative principles can be applied to various industries, including education. Imagine a future where learning environments are designed to foster creativity, critical thinking, and a sense of purpose. By integrating regenerative practices into education, we can cultivate a new generation of leaders who are equipped to address the complex challenges of our time.

Ultimately, regenerative thinking is a powerful tool for creating a more just, equitable, and sustainable world. By embracing these principles, we can harness the power of nature to heal our planet and ourselves.

Can you explain how you incorporate regenerative principles into both your menus and your culinary classes at Mount San Jacinto College?

 I integrate regenerative principles into my culinary classes at Mount San Jacinto College by combining traditional culinary techniques with modern, sustainable practices. I start by building a strong foundation in classic cooking methods, such as knife skills, dry heat cooking, and moist heat cooking. I weave in discussions about where our food comes from, who grew it, and what it feels like to be a farmer. We constantly compare big-box grocery store fruits and vegetables with locally grown produce from the farmers' market, often at similar prices. I break down the quality of inferior olive oils, placing them side-by-side with fresh, high-quality olive oils. We do the same with spices, comparing stale, inferior spices with fresh, aromatic ones. Students taste the difference and start asking questions. I guide them on a journey of critical thinking, helping them understand the intricacies and fragility of our food system.

To reinforce these principles, I organize field trips to local farms like Sage Mountain Farms, Primal Pastures, and Perennial Farms. These experiences allow students to witness firsthand the positive impact of regenerative agriculture on the environment and human health. By connecting with farmers and understanding the challenges and rewards of sustainable farming, students gain a deeper appreciation for the food they consume. 

At EAT Marketplace, we're deeply committed to integrating regenerative practices into every aspect of our business, from sourcing ingredients to reducing waste. We're thoughtful about the origins of our food, building relationships with local farms and ranches. We personally connect with purveyors and local families like the Grieves family from Pasture Bird and the Nobles at Sage Mountain Farms, a source for much of our proteins and produce. We're proud to share their stories and highlight their dedication to sustainable farming.

What advice would you give to chefs or restaurateurs interested in adopting more sustainable practices?

As a chef and educator, I believe that sustainable practices are not just a trend, but a fundamental responsibility. It's about honoring the earth, respecting our communities, and ensuring a thriving future for generations to come. It is our honor if not obligation as cooks to serve GOOD food.

Further, I would consider these guiding principles:

●     Know Your Source: Develop deep relationships with local farmers and producers. Understand their practices, their stories, and the care they put into cultivating the land. By sourcing locally and seasonally, you're not only reducing your carbon footprint but also supporting your community.

●     Minimize Waste, Maximize Flavor: Every ingredient deserves respect. Implement creative techniques to reduce food waste, such as precise inventory management, composting, and innovative recipe development. Remember, waste is not just a financial loss, but a missed opportunity to nourish and inspire.

●     Choose Consciously: Make informed decisions about the seafood you serve, opting for sustainable options that prioritize ocean health. By understanding the impact of our choices, we can protect marine ecosystems for future generations.

●     Reduce, Reuse, Recycle: Minimize single-use plastics and opt for sustainable packaging solutions. Encourage your customers to bring reusable containers for takeout, and implement recycling programs within your establishment. Small steps can lead to significant change.

●     Educate and Inspire: Share your passion for sustainability with your staff and customers. Train your team on eco-friendly practices and empower them to make informed decisions.

What inspired you to launch E.A.T. Marketplace and later Hello You’re Welcome? How do these ventures align with your values?

The inspiration for both EAT Marketplace and Hello You're Welcome stems from a deep-rooted desire to reconnect people with their food system. My experiences in film and the culinary world illuminated the complexities and often-times injustices within our food industry. I felt a strong urge to create spaces where people could feel nourished, safe, and joyful, while also making a positive impact on the environment and community.

As lovers of beautiful spaces where quality goods are served, we created Hello You’re Welcome as a place where members of our community are welcome to come engage in community life that fosters broad creative & social interactions. Having noticed how difficult it can be for friends & family with allergies and chronic illnesses to eat out, as well as the general rise of digestive issues & celiac disease in our country, we agreed that there should be a place where anyone should be able to enjoy a treat, regardless of dietary restrictions. Our bakery items are all crafted using clean, health-supportive ingredients, providing a delicious experience without compromising on taste or quality. We also love coffee. In our contemporary world coffee is an industry that is often oppressive to indigenous communities.

EAT Marketplace is a manifestation of my belief in the power of food to heal and connect. By sourcing from local, regenerative farms and offering a diverse menu that caters to various dietary needs, I aim to challenge the status quo and promote a more equitable and sustainable food system.

Both ventures align with my values of transparency, sustainability, and community. I believe that food should be a source of joy, not stress or confusion. By offering a welcoming environment and delicious, wholesome food, I hope to empower people to make informed choices and prioritize their well-being.

PHOTO CREDIT: E.A.T. Marketplace

What role has family played in your journey and why do you feel that is important?

My family has been the backbone of my journey. From my aunt Rosalia’s culinary wisdom to my father’s artistic spirit, each member has played a vital role in shaping my passion for food and sustainability. My sister Jo left her career in Anchorage, Ak to join forces with me. Our Sister  Deborah got what we were doing and founded, Roast House Coffee out of Spokane, Washington. Roast house is an award-winning organic sustainable fair trade coffee company that is supporting small farmers terroirs throughout South America and Africa. My daughter Gabrielle Rose who’s already making her mark on the world transforming Hello You’re Welcome. Bringing her story to the table, by weaving in her generations, desire to have things be more fair and for all of us just to be better to one another.

Family is more than blood; it’s a network of support, shared values, and a collective drive to make a difference. It’s the inspiration behind every dish, the motivation to source responsibly, and the commitment to creating a more sustainable future.

Your work in education, from school garden programs to college-level classes, is remarkable. How do these initiatives foster healthier food habits in the community?

By fostering a deep connection between students and the natural world, school garden programs ignite a lifelong passion for healthy eating. These hands-on experiences empower young minds to understand the origins of food, appreciate the hard work of farmers, and make informed choices. As students tend to their gardens, they develop a sense of ownership and pride in their food, leading to healthier eating habits.

In my college-level classes, I strive to instill a holistic approach to food, emphasizing the importance of sustainability, nutrition, and culinary skills. By teaching students how to cook delicious and nutritious meals using fresh, local ingredients, I empower them to make informed decisions and take control of their health. These experiences not only equip students with practical skills but also cultivate a lifelong appreciation for good food.

Ultimately, these initiatives aim to create a ripple effect, inspiring individuals to make healthier choices and advocate for a more sustainable food system. By educating and empowering the next generation, we can foster a healthier, more vibrant community.

How do you develop new recipes that cater to dietary restrictions without compromising on taste? Could you share one of your favorites?

Developing recipes that cater to various dietary restrictions without compromising taste is a constant challenge and a passion of mine. The key lies in experimentation and a deep understanding of ingredients. I love the challenge of finding creative substitutions, like using chia or flax as egg replacements or experimenting with different gluten-free flour blends. A huge thanks to my incredible team of women (dez, Kaci, Margo) who dedicate their time and expertise to developing these innovative recipes.

One of our recent triumphs is a gluten-free, vegan French boule. It was a labor of love, but the final result was incredibly satisfying. It's moments like these, when we can create delicious and inclusive food, that make the process truly rewarding.

Another exciting development is our protein doughnut. This grain, gluten, dairy free treat has 12 grams of protein. It's a testament to our commitment to creating delicious and accessible food for everyone, including those with dietary restrictions and autoimmune diseases.

PHOTO CREDIT: @chefleahdelyte

What are your long-term goals for your businesses and educational initiatives? Are there any new projects or collaborations on the horizon?

My long-term vision is to foster a deeper connection between people and their food. I'm committed to creating a future where sustainable and ethical practices are the norm, and where everyone has access to nutritious and delicious food.

To achieve this, I'm currently focused on several exciting projects. First, I'm working on a cookbook that combines personal stories with family “heritage” recipes.  In a way, A lifetime of food, experiences and adventures.

I'm also deeply involved in a groundbreaking initiative at Mount San Jacinto College, where we're developing an 87-acre regenerative systems theory farm. This project will integrate regenerative thinking into education, empowering students to explore the interconnectedness of farming, food, wine, and entrepreneurship.

By sharing stories, educating others, and fostering a deeper connection to our food system, I believe we can create a more sustainable and equitable future.

What message do you hope people take away when they experience your food or attend your culinary classes? 

Be better!

I hope they take away a deeper appreciation for themselves, one another, and our planet. My goal is to inspire individuals to connect with the ingredients they use, acknowledging the effort that goes into each step.  I want them to not only enhance their culinary skills but also to foster a sense of community and responsibility toward our earth. Ultimately, it's about nurturing ourselves, building connections with others, and honoring the environment that sustains us all.

What advice would you give to someone trying to pursue a career rooted in sustainability and community impact, similar to yours?

Read-  Otto Scharmer's book, Theory U!

Favorite Quote and Why?

“Give us the courage to believe beyond what we can see and the strength to persist when we feel weak.”  - St. Teresa Avila

Because it speaks to the courage and perseverance required to push boundaries and create positive change.

To learn more about Chef Leah and her amazing restaurants, follow her on Instagram or visit the websites…

Chef Leah’s Instagram, @chefleahdelyte

EAT Marketplace Temecula, @eatmarketplace; eatmarketplace.com

Hello You’re Welcome Pasadena, @helloyrwelcome; helloyrwelcome.com