Chef Adam Allison returns to Locavore Farm to open Season 11 of Dine on the Land. After helping launch the chef series in 2024, he comes back with his signature mix of Southern and Southwestern influence, big flavor, and heartfelt hospitality. At Locavore, his style meets ingredients harvested at peak season from a true regenerative farm—creating an opening night that feels vibrant, generous, and unmistakably summer.

Chef Bradyn Kawcak arrives at Locavore Farm with a culinary point of view shaped by fine dining, environmental study, urban agriculture, and a serious devotion to regional food systems. From Northern Colorado to Seattle, South America, and Chicago’s Michelin-level kitchens, his path has formed a style that is thoughtful, globally informed, and deeply grounded in place. At Locavore, that perspective finds a natural home. Here, the menu begins in the field, the ingredients are harvested at their peak, and the dinner becomes an expression of both technique and terroir. Expect a meal that is precise, seasonal, and quietly extraordinary—an immersive farm dinner with the sensibility of one of Chicago’s most exciting modern chefs.

Chef Jeff Kraus joins Locavore Farm for an August Dine on the Land shaped by seasonality, generosity, and a thoughtful whole-ingredient approach to cooking. Founder and Executive Chef of Crêpe Bar, and a Food Network alum of Chopped, Vegas Chef Prizefight, and Supermarket Stakeout, Kraus has built a reputation for food that balances precision, playfulness, and genuine hospitality. Born and raised in the Midwest, with roots in Indiana and Illinois, he brings a style grounded in comfort, connection, and deep respect for ingredients and the people behind them. At Locavore, that sensibility will meet the immediacy of the harvest on a true regenerative farm, where peak ingredients shape the evening in real time. It is the kind of dinner that feels warm, artful, and deeply satisfying—an August night defined by beauty, flavor, and welcome.

Michelin-starred chef and internationally celebrated restaurateur Sujan Sarkar returns to Locavore Farm with Chef Sahil Sethi for a dinner defined by global talent and bold culinary vision. Sarkar, the force behind Indienne—Chicago’s first Michelin-starred Indian restaurant—as well as BAAR, Sifr, Rooh, Feringhee, Trèsind, Ek Bar, and Gulaabo, has built an extraordinary international presence.

Sethi, a Jean Banchet Award nominee, brings experience from Noma, The St. Regis Abu Dhabi, ROOH, Bar Goa, Punjab Grill/Rania, Sifr, and Indienne. Returning after serving as the featured chefs for Le Creuset’s 100th Anniversary Secret Supper at Locavore, they will be joined by their talented Sifr team for a menu inspired by Sifr’s modern Middle Eastern point of view. The result promises to be transportive, layered, and unforgettable.

Fraley has built a following for her travel-inspired vegan cooking and her mission to bring plant-based cuisine more fully into the mainstream, while Beach is known for polished, highly personal dining experiences that feel both elevated and deeply welcoming.

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Together, they will present a vegan menu that reimagines comfort-food classics with creativity and heart. Set on Locavore’s regenerative farm, where the harvest shapes the table in real time, their collaboration promises a dinner that is vibrant, satisfying, and beautifully attuned to the season. The result will be a field-to-table evening that feels fresh, expressive, and genuinely memorable.

Chef Aaron Cuschieri brings one of Chicago’s most compelling culinary résumés to Locavore Farm for a high-summer Dine on the Land. Known for food that balances fine-dining technique with genuine warmth and approachability, Cuschieri cooks with both precision and soul. For this collaboration, Locavore planted with his menu in mind, allowing peak July produce to be harvested at the exact moment of its sweetness and carried just steps to the kitchen. The result is a dinner that feels polished yet grounded—an elegant expression of Midwest seasonality, shaped by one of the city’s most dynamic chefs and served in a setting where the connection between land, chef, and guest is beautifully direct.

Chef Whitney Jacobs returns to Locavore Farm after two unforgettable collaborations last season, bringing back the warmth, beauty, and deeply personal style that made her dinners such standouts. With experience cooking around the world and a reputation for creating elevated farm-to-table meals that feel both refined and emotionally resonant, Whitney’s food carries a rare blend of polish and heart. Her menus are rooted in season, place, and a genuine love of hospitality, making her an ideal fit for Locavore’s signature Dine on the Land experience. On the farm, her approach shines: beautiful ingredients, gathered at their peak, transformed with restraint, depth, and grace. Expect a summer evening defined by memorable flavors, thoughtful details, and the kind of soulful hospitality that lingers long after the table is cleared.

Chef Mat Meyer returns to Locavore Farm after an exceptional collaboration last season, invited back for his bold style, strong point of view, and deeply human approach to hospitality. With more than two decades of culinary experience, Meyer has built a reputation for restaurant-quality dining in intimate settings, pairing refined execution with a creative edge that has earned him a loyal following across Arizona and beyond. His work is rooted in seasonality, story, and connection—values that align seamlessly with Locavore’s Dine on the Land ethos. On this regenerative farm, his menu will draw from the harvest in real time, transforming peak ingredients into a dinner that feels both artful and generous. It is the kind of evening that offers more than a meal: a sense of occasion, a spirit of gathering, and a lasting impression.

Italian culinary training in a restored castle outside Torino. Stage experience at Bvlgari Resort Milano. Chicago scratch-kitchen roots and founder of Lemon&Basil. Chef Beth Hackett brings a refined yet deeply personal style to Locavore Farm for a Dine on the Land evening inspired by European dinner culture, seasonal ingredients, and intentional hospitality. Known for her beautifully paced dinners, graceful presentation, and intuitive way of creating experiences that feel both elevated and welcoming, Beth brings together global influence and genuine warmth in every course. At Locavore, her menu will unfold in direct relationship with the farm—fresh, thoughtful, and designed to make guests feel cared for in the truest sense. Expect a dinner of beautiful flavors, relaxed elegance, and the kind of hospitality that lingers long after the evening ends.

Locavore Farm’s annual holiday gatherings, Friendsgiving and Christmas on the Farm, will return later this year with the same warmth, beauty, and thoughtful hospitality guests have come to love. Rooted in the spirit of the season and shaped by Locavore’s signature approach to gathering, these events offer a more intimate expression of the farm—where festive tables, chef-driven menus, and the quiet magic of late autumn and early winter create something deeply memorable. Each holiday experience will be guided by the same care for detail, sense of welcome, and reverence for the table that define Dine on the Land. Dates, featured chefs, full experience details, and reservations for both Friendsgiving and Christmas on the Farm will be released on August 1. Want to be on the “Nice” list? Sign up for direct email notification, and we’ll make sure you’re among the first to know when these holiday reservations go live.