"To plant a garden is to believe in Tomorrow"- Audrey hepburn
Co-Founder Tricia Wheeler is a local entrepreneur and a classically trained chef (graduating number one in her class at the celebrated French Culinary Institute in New York City in 2009).
Before attending FCI, Tricia owned and built a successful business that was acquired by a national company in 2007. She has received numerous business awards and accolades.
Tricia was the founder of Edible Columbus, a magazine dedicated to the way lives are touched by fresh, locally grown foods, encompassing everything from the farmer’s field to the dining table and the journeys in between.
Tricia owns The Seasoned Farmhouse. A recreational cooking school dedicated to cultivating cooks and gardeners. Her latest venture, Flowers & Bread, is a multi-dimensional space that houses an elegant café, a recreational learning space, and is a place to engage your hands in the old-world traditions of bread baking, floral arranging, and cooking from a wood-fired oven.
Tricia is passionate about French cooking, visiting France, antique dishes, elaborate table settings and exquisite food!
Tricia and her husband Scott have an 11-year old daughter Kensington. They reside in Clintonville, Ohio and enjoy creating English style gardens throughout ½ acre property in the center of the city.
Co-Founder Sarah Lagrotteria is a classically trained chef who loves teaching, travel, and culinary history.
Since graduating from the French Culinary Institute in 2001, Sarah has let her food curiosity lead the way: working as the personal assistant and publicist to celebrity chef Mario Batali, and as a contributor and recipe developer for cookbooks such as Batali’s Molto Italiano, It’s ALL American Food by David Rosengarten, and Chocolate: A Love Story by Max Brenner.
Sarah taught writing classes on food culture at Stanford University and, in 2006, co-founded Apple and Onions LA, a boutique private chef company still based in Malibu, CA. As one half of A&O, Sarah spent 7 years executing daily meal service and event planning for one of America’s most prominent families.
A&O recipes and party planning tips have appeared on DailyCandy, The Daily Meal, and The Kitchn as well as in The Washington Post, American Baby magazine, and other online and print publications.
Since moving to Columbus in 2013, Sarah has been an instructor at The Seasoned Farmhouse, specializing in eggs, pastries, and French technique. Sarah loves to write and develop recipes and served as the recipe editor of Edible Columbus from 2014-2017. Sarah lives in Worthington with her husband and two young children.
Bread Director Sarah Black is a baker, teacher, trainer and author. After a 25-year baking career in NYC, she has happily returned home to Ohio to bring her passion for teaching to Flowers and Bread. If you take any of Sarah’s classes she promises you’ll leave with confidence and joy - all you’ll ever need to be a good bread baker in your own home kitchen, or in the world.
Event Chef and Instructor Anthony Schulz began his restaurant career when he was just 16 years old, working for McDonald’s in his hometown of Mankato, MN. He spent 11 years with the corporation, working his way up to Restaurant Manager and perfecting his managerial and leadership skills under their world-renowned and rigorous training programs.
In 2003, Anthony left McDonald’s for culinary school, attending the French Culinary Institute in New York City. While in school, he worked for famed New York caterer, Tentation Potel and Chabot, preparing food for events at the Trump World Towers, Cartier Jewelers, and the New York Metropolitan Opera, to name a few.
Prior to joining Flowers & Bread, Anthony served as Executive Chef and General Manager for The Inn & Spa at Cedar Falls for the past two years (2015-2017), adding to the six plus years (2007-2013) spent previously at the Inn. While there he developed new menu concepts, wine and beer dinners, spirits dinners and an extensive wine and craft beer list, making it again “The” destination for dining in the Hocking Hills.
In between those two stops at the Inn, Anthony also held the same title at Rhapsody – Music & Dining, in Nelsonville, working under Master Chef Alfonso Contrisciani. While at Rhapsody, Anthony was also the Head Instructor at Rhapsody for culinary students attending Hocking College’s Culinary Program, for their practicum class.
Anthony also held the same title for Elements of Nature – Café, Inn and Spa in Southold, New York before moving to Ohio. While there, his restaurant received accolades from various local and regional magazines, including Edible East End and the Long Island Wine Gazette.
Chef Anthony has extensive knowledge in wine and food pairings, having studied under Master Sommelier Andrea Immer Robinson, and is passionate about using fresh, seasonal produce to create exquisite, gourmet food. He has served as a board member of Dine Originals Columbus, led numerous cooking classes and demonstrations for The Hills Market, The North Market, and the Ohio Home and Garden Show, and has made guest appearances on multiple Columbus morning news stations.
Chef Anthony continues to be featured in travel and dining publications like The Saturday Evening Post, Midwest Living, National Geographic, and most recently, Country Gardens Magazine.