"Farm-to-Table" Starts on Our Farm

You CANNOT get any closer to the source than our food! 

Starting with the organic produce and organic pastured chicken and eggs we raise on our micro farm, we source only the best organic ingredients from surrounding local farms. "Farm-to-table" isn't just a phrase for us - it's a way of life!

Food Philosophy

We believe healthy food should taste good. Like Grandma used to make.

All of our food is free of chemicals, GMOs, additives, preservatives, antibiotics, steroids, hormones, refined sugar, and toxic cooking oils. 

Dietary Restrictions

We specialize in accommodating ALL food allergies, dietary restrictions, and lifestyles.

Chef Laura's has written hundreds of nutrient dense, anti-inflammatory, vegan, gluten free, dairy free, sugar free, and soy free recipes during her tenure as Executive Chef for The Heimerdinger Foundation. Her personal experience reversing rheumatoid arthritis, chronic migraines, and eczema with an anti-inflammatory diet has given her the tools, confidence, and experience to make any dish fit your dietary needs. Just let us know and we'll make it happen!

Sustainability

We care about the environment and are dedicated to lowering our carbon footprint however we can.

Below are a list of sustainable business practices we use daily:

Grow organic food without the use of chemical pesticides, fertilizers, fungicides, etc.

Compost kitchen scraps 

Reuse fruit peels and cores to make vinegar and kombucha

Limit our consumption of single-use plastics and paper products

Pack to-go meals in compostable containers

Print on recycled paper

Use bio-degradable cleaning products

About Our Chef

Laura Rodriguez is the executive chef and owner of Crème Catering. She currently works full time as the personal chef to a prominent country music artist and his family/staff in Nashville, Tennessee.

 

Laura learned to cook when she lived in Italy and studied Asian cuisine when she lived in South Korea. She has traveled to dozens of countries exploring their native cuisines and mastered replicating her favorites at home. She started as a dish washer in a cooking school and went on to work in restaurants in Chicago before her entrepreneurial spirit drove her to start Crème in 2012. 

She and her family moved to Tennessee in 2014 to start an organic farm. Her love for farm-to-table cuisine blossomed then and continues to grow as she connects with local farmers and artisans in her community today. 

She has taught hundreds of cooking classes for Whole Foods, The Nashville Farmers' Market, Nashville Community Education Commission, Gilda's Club, and The Kitchen Nashville.