Hands-On Cooking Classes and Chef’s Table Dinner with Jonathan McCloud
Week of February 28, 2026
Jonathan offers hands-on culinary experiences, 3.5 hours each, during which you will enjoy preparing your own meal along with fellow cooks. Classes take place at La Cocina Que Canta, our culinary center on Tuesday and Wednesday, at 4pm. In addition, Chef Jonathan will collaborate with La Cocina Que Canta’s Head Chef Vivian Mercado and her team to create a special feast (with wine pairing!) on Thursday at 4:45pm.
Hands On Cooking Classes and Chefs Dinner Sign Up
Tuesday Hands-On Cooking Class 4:00 PM
Each class $145 (tax included). Class subject to change, check your weekly planner and schedule for updates. The maximum number of guests per class is 14.
Wednesday Hands-On Cooking Class 4:00 PM
Each class $145 (tax included). Class subject to change, check your weekly planner and schedule for updates. The maximum number of guests per class is 14.
Thursday Farm-to-Table Dining Experience 4:45 PM
Celebrate the abundance of our organic farm and the connection to community with a Farm-to-Table dining experience – a perfect blend of health, tradition, flavor, and fun! Cost is $150 per person, tax and wine pairing included. The maximum number of guests is 30. Sign Up at the Appointments Desk or through the link above.
Jonathan McCloud Vintner, Chef &Culinary Philosopher & Author
Jonathan McCloud is a vintner, Chef, culinary educator, and wellness advocate who discovered the transformative power of intentional nutrition when his own life depended on it. As President and Co-founder of Musea Center for Intentional Creativity, he operates culinary and wine-making operations at the Musea Campus in Sonoma, alongside visionary artist Shiloh Sophia. Through his writing, teaching, and the simple act of gathering people around what he calls “The Intentional Table,” Jonathan shares a philosophy of nourishment that changed everything for him and continues to guide others home to wellness.
Jonathan’s culinary foundation was built in the exacting kitchens of legends, where he trained under legendary mentors Charlie Trotter, and Andre’ Soltner nearly three decades ago. Those formative years instilled in him not just technical mastery, but a reverence for hospitality as an act of presence, and the understanding that how we feed ourselves and others is never just about food, but about care, connection, and the quiet rituals that hold our lives together. He has also served in the legendary kitchens of Commanders Palace, Bradley Ogden, and Saison.
When cancer arrived suddenly, Jonathan faced a reckoning. The question wasn’t just how to survive, but how to truly live. The answer, he discovered, lay in returning to first principles. He rebuilt his health from the ground up through nutritional density, intentional eating, and the wisdom of whole foods. This journey became the foundation for his book, Thrive! Unleashing Your Body’s Innate Resilience with Nutrition, where he distills complex nutritional science into accessible, embodied wisdom, and proof that our most powerful medicine often begins with what we choose to put on our plates.
Today, as a farmer, Chef, and vintner in Sonoma, Jonathan practices what he teaches. He tends land and vines with the same intentionality he brings to every meal, every glass of wine, every conversation. Through his Substack, “The Intentional Table,” he explores conscious eating, nutritional density, and the philosophy of gathering with a contemplative lens that transforms information into genuine nourishment. His voice is intimate and conversational, like sitting across from an old friend who knows that the best wisdom is always served alongside something delicious.
Jonathan’s approach honors what the founders of wellness movements have always known: that true health is built on simple foundations, like whole foods, mindful choices, and the courage to show up at the table, again and again. His mission remains beautifully uncomplicated: to create space where everyone belongs, where we break bread with intention, and where the simple act of nourishing ourselves becomes an act of transformation.