About Fork and Garden | Fork and Garden

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Clients come to us because they want us to use our creative freedom. It’s what we’re known for at every event.

– Chef Iverson Brownell

Fork and Garden elevates the farm-to-table experience by offering only the best and freshest of what is seasonally available.

We Support Local

Budget allowing, we prefer to work with local farmers and ranchers. With ideals rooted in providing only the most superb sustainable ingredients, we treat our food with love and respect, allowing them to shine. Not only does this enable us to support our community and a sustainable food system but translates into beautiful dishes that taste as good as they look.

Food can be the safest, most powerful form of medicine, or the slowest form of poison.

Giving Back

We strive to do all we can by, not only purchasing from our Texas farmers and ranchers, but by being a member of the Chef Cooperatives. Based in San Antonio, the Chef Cooperatives is a national nonprofit organization comprised of top chefs. It has been instrumental in raising funds through pop-up events to actively support the health and prosperity of Texas farmers, ranchers and vintners, as well as the local communities. The chefs have also been first responders, feeding these same communities during times of disaster.

Click here to read more about the amazing efforts of the Chef Cooperatives to feed our local communities.

Key Team Members

Chef Iverson

Owner & Executive Chef

Chef Iverson’s passion for food and adventure has taken him on a delicious, soul-inspiring journey over the past 20 years. A true Southern gentleman, he grew up in South Carolina and graduated from Johnson and Wales University with a degree in Culinary Arts and Food and Beverage Management. His experience in the culinary industry includes food design and creation as well as wellness education. Notably, he was the Head Chef of the illustrious Sundance Film Festival for 10 years and the Head Chef for the 2004 Olympic Games in Athens, Greece. Additionally, he has had appearances on Food Network, Discovery Channel, Travel Channel and The Today Show, to name a few. He is thrilled to bring his vast knowledge and culinary expertise to Texas, a place that has captured his heart and inspired his palate.

Chris Cook

Chef Extraordinaire

Chef Chris, also a 20-year veteran in the culinary industry, is inspired by the cultural influences and local ingredients of San Antonio to create dishes and products that make him one of the most talented culinary pioneers in the city and a vital member of Fork & Garden. Chris is also the President of the Chef Cooperatives and owner of an artisanal tea company, Special Leaf.

Valentin Delatorra

Operations and Logistics

Valentin is a UTSA Graduate with a background in nutrition, as well as seven years in catering. He has a talent for developing menus for those with allergy sensitivities, and thoroughly loves creating cuisine at home with his wife. He has been an integral member of the Fork and Garden team for over two years now, artfully running operations. He is fully enthralled with client relations, from the initial introduction to the successful execution of an event.

Taylor Lane

Executive Catering Assistant

Taylor assists in the preparation and plating of cuisine in the kitchen, and on location at large corporate events, weddings, luncheons, and social events. She also helps manage business development for Fork and Garden. She has a passion for the culinary arts that was fostered at a young age through travel and a love of home-cooked and international meals. She had the opportunity to study Environmental and Agricultural Sustainability at Texas A&M University College Station and participate in a Study Abroad program in the Loire Valley of France at l’École Supérieure d’Agriculture d’Angers, focusing on farm-to-table sustainable practices, among other things – skills she has carried with her, much to our benefit.

Juan Carlos

Front of House Operations & Logistics

Juan brings 25 years of expertise working banquets at a variety of hotels from the St. Anthony Hotel Collection to the Valencia. He worked his way up to banquet captain and also has experience bartending and preparing breakfast, lunch, dinner and receptions for hundred of guests at a time. Juan Carlos’ motto is customer satisfaction comes first, and that’s why he’s a perfect fit for us.

Donella David

Culinary Expert

Chef Donella has a vast culinary background, starting with her youth growing up on her family’s ranch in Northern California, where the farm-to-table lifestyle was a necessity. For the past three decades, she has learned to can, preserve, garden, bake, cook, forage – all skills she shared during her travels and cooking classes. Additionally, she has worked as a personal chef and freelance chef, and brings her well-rounded background, generous spirit and skills to Fork and Garden.