Long before farm to table became trendy, it was simply how I grew up. Surrounded by orchards, fruit went straight from the trees into my lunchbox and homemade desserts. Meals were made from what was fresh and in season, tables were long, laughter was loud and cooking was something everyone took part in.

So much of Sweet Being traces back to those tables and to my Mediterranean roots.

What began as a love of cooking for people grew into something much bigger: a culinary collective centered around food, gathering and connection. Along the way, relationships with farmers, growers and artisans became an integral part of the journey, inspiring our supper clubs, culinary experiences, collaborations and OLIV, our single-origin olive oil.

Now, our table is growing east. We're bringing Sweet Being to NYC and the Hudson Valley, along with our dinners in California, and we're planning our first culinary collective retreat in Tuscany for Spring 2027.

I invite you to slow down, be present, savor the moment and gather with us.

xo,
Danit