From thoughtful and well composed meals, fine dining to comfort food, The Land produces extraordinary and memorable dining experiences for our guests. Drawing inspiration from the innovative cuisine of Northern California’s slow food movement and our 2 acre organic garden, The Land’s kitchen team delivers a sensory experience that is at once nourishing, and inspiring.
Chef Feswali Mulanda
Feswali refined his cooking style as the head chef of Harbin Hot Springs for 13 years. With his favorite ingredient being generous servings of love, and his primary source of inspiration in the kitchen, some good Dancehall and Jamaican beats, Feswali brings a bright light to our facilities. His love for cooking started when he was nine cooking for his little brothers and sisters. Over the years he got to watch them grow eating his food. He believes that food is healing. Feswali’s journey has brought him all the way from his native Kenya to Johannesburg, Washington D.C. to St. Paul, all the way up to our little slice of heaven in Northern California.
Chef Anthony “Tony” Pando
As a kid, Tony set out to learn everything about food in the hopes that he could own a kitchen someday. Dreams have a funny way of working out in these parts. Formally trained at the Western Culinary Institute of Portland in 2006 and 2007, Tony interned at a big resort in Central Oregon doing large high-end banquets, and comes to The Land with an expert palate and keen eye for our food and catering operations.