About Our Company
BEYOND THE KITCHEN & INTO THE LAND
We’re on a mission.
Creating a place where everyone belongs – one meal, one moment, one warm welcome at a time.
Our team doesn't just serve food; we open our doors with genuine warmth, making every guest feel like they're coming home to a table that was set just for them.
We believe true hospitality means more than excellent service. It's the kind of welcome that makes strangers feel like friends, that turns a simple meal into a memory, that creates spaces where people feel valued, comfortable, and truly seen. It's offering not just exceptional farm-to-table cuisine, but also pleasant conversation, generous spirits, and the unmistakable feeling that you matter here.
This is Sonoma hospitality—friendly, warm, and real. And it's what we're honored to share with you.
Lauren Kershner | Founder
Lauren Kershner's love affair with food kicked off at 18 when she dove into French culinary techniques at Le Cordon Bleu in Portland. Her journey through Napa Valley's food scene, including stints at Morimoto Napa and Calistoga Ranch, was like a master class in flavors and technique. But it was at Sonoma Valley's Beltane Ranch where Lauren really found her voice as a chef and fell hard for the magic of local ingredients.
In 2016, Lauren's dream came to life with Goodness Gracious Private Chef and Catering. It's all about bringing people together over amazing food that tells the story of Sonoma's incredible farmers and diverse food cultures. Her passion for creating unforgettable experiences hasn't gone unnoticed - she snagged the North Bay Forty Under 40 award in 2022, was named one of the "23 to Watch in 2023" by the Press Democrat, and Goodness Gracious was crowned Business of the Year by the Sonoma Chamber of Commerce in 2024!
But Lauren's just getting started! In 2021, she opened Songbird Parlour, a cool event space and restaurant in Glen Ellen's historic Jack London Village, launched Valley of the Moon Kombucha for all you fermentation fans out there, and offers hidden gem tours of Sonoma Valley via vintage VW busses with her West Wine Tours. Lauren's always cooking up new ideas to showcase the best of Sonoma Valley. Whether she's dreaming up new dishes, collaborating with local artisans, or working on community projects, her goal is simple: to make Sonoma Wine Country a place that captivates visitors and keeps them coming back for more
Brandy Ceremony-Aviña | Director of Sales and Operations
Hired as our very first Chef and now Managing Director, Brandy has over 15 years experience in the food service industry and has worked with Lauren from the onset of Goodness Gracious to help build a company that is as much about the relationships formed within, as it is about the quality of services it provides.
Formally trained in Dietetics at UC Berkeley, she used this experience to get to know food on a molecular level. Rather than pursue a medical career, she discovered she could express her intimate food and beverage knowledge through cooking, continuing her career working under several talented chefs and experienced restaurateurs in Sacramento during the farm-to-fork boom, and ultimately Napa and Sonoma Valley, where she honed her culinary skill set and found her voice in the hospitality industry.
With family residing in Sonoma for over 60 years, Brandy has an innate relationship with the land and community, and a sincere desire to translate all that is good from terrain, to plate, to heart. She has devoted her career to fostering sustainability not only in production, but in everyday business practices and relationships, and is excited to continue building services and experiences that will stand the test of time, and add infinite value to every resident, visitor and tradesperson of Sonoma County.
Miller McRae | Executive Chef
Miller McRae's culinary path has been shaped by a deep connection to the land and the rhythms of seasonal cooking. Growing up in Sonoma County, Miller's appreciation for local agriculture and wild ingredients became the foundation of his approach to food.
His professional journey began at Madrona Manor in Healdsburg, where he developed his foundation in fine dining. This led him to Saison in San Francisco, the two-Michelin-star restaurant where he worked under chef Joshua Skenes. At Saison, Miller served as both cook and lead forager and garden manager, cultivating and sourcing the premium ingredients that defined the restaurant's wood-fired, ingredient-driven cuisine.
Returning home to Sonoma County, Miller joined Edge at Stone Edge Winery (now the two-Michelin-star Enclos), where he deepened his expertise in translating seasonal farm produce directly to the plate. Most recently, he collaborated with Repris Winery, crafting dishes designed to complement their premium wines.
Miller's cooking philosophy centers on letting exceptional ingredients speak for themselves, drawing on his passion for foraging, farming, and understanding the natural cycles of the land. When he's not in the kitchen, you might find him exploring the countryside for wild ingredients, playing chess, or running the backroads of Sonoma County, where he lives with his family. His work reflects both reverence for the region's agricultural bounty and a commitment to showcasing ingredients at their peak.