I am a professional chef with 7 years of experience, I began studying basic culinary practices at UMaine back in 2018, I then transitioned to learning how to create dishes with raw foods only, which really sparked a passion for creating food specifically for gut healing, which lead me to Ayurveda when I arrived to Sedona, AZ. I spent the last 3 1/2 years in Sedona, cooking for wellness retreats and private catering. The way I create dishes is very unique and unlike anyone else, as I mix and interweave all of the culinary practices I have learned. Cooking is my greatest passion and joy, aside from herbalism. I create food to be as medicinal and fresh as possible, using local herbs and produce as much as I can.

For me, cooking is...

My passion and life style. My utmost highest joy, to create nourishing meals with intention that not only taste good but feel good, too.

I learned to cook at...

I was fortunate to learn basic culinary practices at UMaine, then I was able to study further & learn raw & Ayurvedic food in Sedona, AZ.

A cooking secret...

treating all ingredients with care and infusing the food with gratitude.

My menus

Sedona Surprise. my absolute FAVORITE recipes

STARTER

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Tom yum slurp. delicious soup

Golden noodle slurp. delicious soup

Green curry cauliflower slurp. delicious soup

FIRST COURSE

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Crispy lentil sweet potato salad

Blood orange and beet salad

Apple pecan salad

MAIN COURSE

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Herb baked chicken with truffle mac and cheese

Baked eggplant parmesan with garlic butter linguini

Sun dried red pepper pasta with grass fed meatballs

Comfort bowl; my famous sweet potato chili

DESSERT

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Sourdough cinnamon rolls with cream cheese frost

Molten chocolate lava cupcakes

Carrot bundt cake with a cream cheese center

Best ever homemade samosa cookies

Blind folded chocolate truffle tasting

Traditional Latin American, with a Twist

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Shrimp aguachile with spicy avocado sauce

Salsa casera; house salsa, guacamole & homemade corn chips

Amor y queso; a spanish inspired charcuterie board

FIRST COURSE

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Chicken pozole verde

Mushroom tamales with mole negro

Southwest taco salad

MAIN COURSE

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Chicken mole, served with mexican rice, slaw & pickled onions

Crispy fish taco bowls with chipotle crema

Carne asada with chimichurri, quinoa stuffed poblano pepper

DESSERT

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Dark chocolate plantain cake

Caramelized cinnamon plantains with vanilla whipped creme

Spiced dark chocolate mousse with pistachio

Churros with peruvian chile chocolate dipping sauce & raw honey

Offerings of the Sea

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Mexican aquachile with homemade yellow corn chips

Shrimp ceviche with homemade blue corn chips

Firecracker shrimp with mango salsa & homemade blue corn chips

Garlic oysters, a classic

FIRST COURSE

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Grilled summer niscoise salad with a honey mustard dressing

Parsnip latkes with lox and horseradish creme

Sweet & salty crab rangoons cups with plum sauce

Smoked salmon bites on sourdough with arugula & shallot sauce

MAIN COURSE

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Maple dijon wild salmon, fingerling potatoes & bok choy

Wild salmon thai coconut curry with fennel & basmati

Spanish seafood stew with garbanzo & chorizo, saffron rice

Seared halibut with lemon pesto zucchini noodles

DESSERT

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No bake mango swirl cheesecake

Key lime pie with almond flour crust

Carmelized banana cream pie

Strawberry angel food cake with vanilla whipped cream

Asian Fusion Kitchen Alchemy

STARTER

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Sushi board; homemade sushi roll assortment with scratch made sauces & edible flowers

Fresh rainbow rice-wrap spring rolls with almond ginger thai sauce

Sweet sesame asian salad with mandarins, blueberries, shredded carrots, tahini sesame dressing

FIRST COURSE

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Japanese rice balls (onigiri)

Kimchi and mushroom potstickers

Chicken satay

MAIN COURSE

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Asian fusion ramen bowls with herbal broth & local egg, cilantro & scallions

Kimchi fried rice with local veggies, local egg, option of chicken or steak

Crispy sesame chicken with a sticky asian sauce, jasmine rice

Wholesome teriyaki salmon bowl, edamame, jasmine rice, sriracha yogurt sauce

DESSERT

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Black sesame and mochi muffins

Mochi stuffed red jujube dates

Red bean mochi ice cream

Little Italy in Sedona

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Burratta paired with rosemary foccacia & tomato garlic confit

Bruschetta on fresh baked baguette

Italian minestrone soup with fresh basil & crostinis

FIRST COURSE

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Our garden green goddess salad with a zesty italian herb dressing

Antipasto salad with a green olive tapenade

Caprese salad with balsamic glaze drizzle, arugula & strawberries

MAIN COURSE

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Organic chicken parmesan with ancient grain spaghetti

Garden pesto pasta with locally sourced mushrooms

Creamy wild locally sourced mushroom risotto

Shrimp scampi with handmade egg fettuccine

Grass fed beef bolognese with italian tagliatelle pasta

DESSERT

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Cannoli cake with pistachio and chocolate chips

Healthy & creamy tiramisu

Vanilla bean panna cotta with berries

Affogato. vanilla bean ice cream w espresso

Flavorful, colorful, unique, locally & lovingly sourced

STARTER

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Locally sourced tomato bisque, local sourdough (gluten free option available)

Locally sourced carrot ginger soup, local sourdough (gluten free option available)

Locally sourced potato, leek & cabbage soup

FIRST COURSE

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Our garden green goddess salad- local veggies & zesty herb dressing

Our favorite beet salad- local greens, local goat cheese, apple, local pecans, shallot, balsamic vin

Our mother salad- local kale and sweet potato, apple, pecans with a maple apple cider vinaigrette

MAIN COURSE

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Locally sourced wild caught trout paired wild rice salad

Roasted mediterranean style local lamb with olive tapenade

Plant based garden pesto pasta with locally sourced mushrooms

DESSERT

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Wildcrafted nettle cake, with edible flowers & a lemon buttercream

Cacao and rose cake with a sedona rosewater infused buttercreme

Raw brownies with locally sourced date and pecans, chocolate ganache

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Chef Amanda's reviews

5

•

13 services

Reaya was absolutely a dream! So grateful we found her on this website. Her food was delicious - major callouts from the group were the green goddess salad and pesto pasta (which she kindly made GF/ DF). Personally, I loved it all and couldn't choose a favorite dish. The whole experience was nicely balanced from the soup we started with to the dessert cake. We had a lot of dietary restrictions and were a group of 8 and she navigated it all with ease. We were looking for fresh, delicious, and nutritious food and she was so thoughtful about taking her menu and adapting it so everyone was able to enjoy it. Aside from her amazing dishes, she was so kind, professional, and we had the best time getting to know her as well. Would recommend her to anyone looking for healthy, fresh, and farm-to-table style menus. Thank you Reaya!!

This was quite simply the best meal we have ever experienced. Choosing to go a restaurant instead is akin to buying a post-card of the Grand Canyon rather than taking an intimate tour with an experienced guide. It is clear that Chef Reaya and Chef Donie care deeply about those they meet and for whom they cook. They expresses that care and love with genuine interest and conversation, thoughtfulness, as well as nourishment for the soul and body. The ingredients were all locally sourced and organic. Their sources were explained and the choices for their taste combinations and healing properties introduced in an accessible and provoking way. Every course was exquisite and presented beautifully. Memories of the cocao and rose water cake linger on my taste buds still. Plan your meal with Reaya and Donie early in your trip. It will be a wonderful beginning to your adventure in an oasis. They have an intimate knowledge of the area and suggested rejuvenating and enticing experiences we wish we had had time for. Thank you Chefs Reaya and Donie. We are eager to meet again.