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It's about our past, present and future.
A story that's centered in why, how and what we eat. 

WHY we eat is obvious - survival. HOW we eat is characterized by lifestyle choices. Home or out. Alone or with others. Familiar or unfamiliar places. But WHAT we eat is not just a personal choice, it's a derivative of political and economic climates. Climates that shape, seen or unseen, what appears in our kitchens and on our tables. Climates that polarize our relationship with food.

No more than a century ago our tables were GMO free, sustainable and seasonally sourced. No questions about why you couldn't eat strawberries year round and fewer doctor visits. Only prayers that Mother Earth would provide rain or shine, that pests would stay out of crops and scavengers out of the chicken coop. Seasons were celebrated and friendships forged around dining tables. 

“Imagine if we had a food system that actually produced wholesome food. Imagine if it produced that food in a way that restored the land. Imagine if we could eat every meal knowing these few simple things: What it is we’re eating. Where it came from. How it found its way to our table. And what it really cost. ”  - Michael Pollen

That is where Let's Eat fits in....

Let’s Eat is a Bay Area leading curator of culinary experiences for individual and corporate events in Public and Private spaces. We specialize in farm-to-table dinner parties, corporate offsites, wellness retreats and cooking classes. We believe preparing food is an art form, a catalyst for community, a source of health and well-being, and that it provides a source of unparallelled experiences when thoughtfully paired with design and location driven elements.



  • Create immersive culinary experiences by showcasing the seasonal bounty of field and farm from agricultural regions surrounding the Bay Area

  • Amplify any event or gathering with handcrafted, organic cuisine that is flavorful, visually stimulating and nutritionally superb

  • Provide a platform for Chefs, Farmers and Artisans to educate consumers about the roots of their ingredients




  • To preserve the Authenticity of organic cuisine sourced from local farms and artisans

  • To uphold the Wellness of our clients by creating nutritionally sound menus

  • To create Awareness of seasonal, local ingredients and where and how to source them

  • To create Positive community experiences that surprise and delight

  • To foster mutual Respect between Client and Makers


Michelle Fitzgerald






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