About Our Company
BEYOND THE KITCHEN & INTO THE LAND
We’re on a mission.
Elevating Hospitality and Farm-to-Table Cuisine with Sonoma’s Since 2016.
Life in Sonoma Valley is driven by connection to community. Our team of culinary and hospitality experts are in love with delivering you the most memorable and immersive experiences possible, providing you with a very “Sonoma” experience you’ll talk about for years to come!
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, and launched Valley of the Moon Kombucha for all you fermentation fans out there. 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 | Managing Director of Operations and Marketing
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.
Eric Moulton | Executive Chef
Born in San Francisco and raised in Kenwood, Chef Eric's culinary journey is deeply rooted in the rich tapestry of Sonoma County's food culture. His passion for cooking was ignited during his teenage years, influenced greatly by his aunt in San Francisco, whose culinary prowess left a lasting impression.
After graduating from high school, Eric embarked on a transformative journey through Australia and Central America, where he gained invaluable experience through various odd jobs, including his first forays into kitchen work. This wanderlust would later shape his culinary perspective, infusing his cooking with diverse influences from Spain, Italy, and Central America.
Eric's formal culinary education began at Le Cordon Bleu in San Francisco, where he honed his skills in classic French techniques. His professional career took off in the vibrant San Francisco restaurant scene, with notable stints at The Boxing Room (Absinthe Group) and the renowned Farallon.
Eric's culinary philosophy is deeply rooted in the belief that great ingredients should be allowed to shine without unnecessary complication. His love for open fire cooking and his commitment to sourcing the finest local products are testaments to his connection with Sonoma County's bountiful offerings.
Dayna McDaniel | Sales Director
Welcome to the world of Dayna McDaniel, our brilliant Sales Director and Sonoma County native! 🍷
Dayna's story is as rich as the terroir she grew up in. Born and raised in wine country, she's spent over 13 years soaking up knowledge from top-notch local chefs and winemakers. Talk about a tasty education!
As Sonoma's biggest fan, Dayna knows all the sweet spots - from sun-kissed beaches to rolling vineyards and fragrant lavender fields. She's got the inside scoop on making your event truly local and lovely.
Dayna's climbed every rung of the hospitality ladder, mastering the art of event planning along the way. Whether it's an intimate dinner or a grand gala for 2,000, she's got the skills to make it shine.
But wait, there's more! Our resident "wine enthusiast" (she's too modest to say "expert") has a WSET Level 2 certification and a decade of wine wisdom under her belt. And when it comes to food and wine pairings? Let's just say your taste buds are in for a treat.
A celiac diagnosis turned Dayna into a champion for inclusive dining. This personal journey enhanced her professional approach, ensuring all dietary needs are met with thoughtfulness and attention to detail in the events she oversees.
Always on the hunt for fresh ideas, Dayna brings creativity and local flair to every event. With her Sonoma roots and knack for the extraordinary, she's here to ensure your Goodness Gracious experience is simply unforgettable.
Trevor Anderson | Event Chef
When he’s not executing his own Pop-Up events, or planning his soon-to-be new season in Mexico, Trevor has quickly become a sought-after addition in the Goodness Gracious kitchen. Having worked at Calistoga’s Solbar, St. Helena’s Cook and Healdsburg’s (now closed) Campo Fina before opening Taub Family Outpost in Sonoma in 2020, he debuted Farmhouse Inn’s casual Farmstand cafe in Summer of 2022 and directed the fine-dining Farmhouse, too.
STEP OUTSIDE OF THE RESTAURANT & EXPERIENCE WINE COUNTRY OUR WAY
From menus sourced by local farmers, to curated wine lists featuring our favorite small vineyards, booking a culinary experience with us unlocks the most authentic parts of Wine Country.
FOLLOW ALONG FOR WINE COUNTRY FUN
@GOODGRACIOUSEATS & @SONGBIRDPARLOUR
