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Doug Settle

@chefdougsettle

2.2K

followers

2861

following

Regenerative Organic Farm Chef
@hearthandharvestsd @sundayharvestpizza.co
@gozney Pizza Collective
Appalachia->West Coast

POSTS STORIES REELS TAGGED

It’s not as glamorous as we make it out to be

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When the bride request the head on the lamb asado >>

📸: @megcasaday

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for @defender

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cheese making as of late | well aged goat and raw cow feta and fresh farmer cheeses | good friends and open fire

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Doug & Abby 🤎 08.22.2026

Nestled in a beautiful orchard in Oak Glen, California; Doug & Abby said their vows in front of their family & friends. It was a joy filled, non traditional wedding focusing on connecting with loved ones and spending hours enjoying dish after dish of incredible food!

The couple had friends mail them vintage plates which were then used in the place settings! I thought this was a lovely nostalgic touch! Place cards made by the bride herself. The florals were all harvested from @stonesoupfarmca

Here is a peek into their lovely day!

Venue; @stonesoupfarmca
Wedding planner; @jacandbellsd
Florals; @faith_through_light @stonesoupfarmca
Film scans; @thefindlab
Bride’s dress was a vintage find!

Swipe 👉🏻 to see more images

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And then on a September night, you decided to celebrate the Equinox, give yourself some grace and trust that you are worth it.
Come for dinner, stay for the overwhelming sense of peace.

9.20.2026. Link in Bio.

We accommodate all dietary restrictions and preferences.

📸: @duplawork

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Sourced locally, prepped on site

Now booking 2027

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A week cooking and teaching @rancholapuerta

Nothing feels quite like home to us as cooking straight off the farm

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Nose to Tail w/ @hearthandharvestsd

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Suggestions welcome because “catering” just doesn’t cut it

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What’s your first bite?

This is what happens when talented chefs are given fresh microgreens and complete creative freedom.

This year’s Seas Greens Fest brought together some of Southern California’s most talented chefs, to create a unique dish featuring fresh microgreens grown on the farm.

Featured chefs:
• Chef Jacob Ruck, Jeune et Jolie & Wildland (Carlsbad)
• Chef Tommy Ramirez, Dija Mara (Oceanside)
• Chef Adrian Villarreal, Tahona Bar (San Diego)
• Chef Doug, Hearth and Harvest
• Chef Ben Diaz, Pauma Valley Country Club (Temecula)

And for dessert, we enjoyed goat milk gelato and goat cheese glazed donuts from Taj Farms.

The food was paired with the natural wines from Lost Ranch Winery and locally grown and fresh pressed sugar cane juice from Caña Love.

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