Break up the monotony of social distancing with a virtual holiday cooking class you can enjoy from your own kitchen! In this class we’ll be pairing two of our favorite things- holiday cocktails and sweets!

These sessions are designed to be interactive, allowing you to prepare the recipes alongside Chef Rob. *Recipes, ingredients and supply lists will be emailed after registration.

Featured Recipes:

Aged Eggnog

Hot Toddy

Mulled Cider

French Apple Bread Pudding

About Executive Chef Rob Wall

Rob Wall is an accomplished chef representing a multitude of hospitality sectors including corporate catering, food service director, and his current roles as executive chef to Native Wellness & Co. and Indycar Racing Team Hospitality.

Rob has embarked on several entrepreneurial adventures over the years including a wine shop owner/operator and a private catering company; combined with all of his experience; over 49 years of strides in the hospitality industry. Highlights in his career include when he was acting Food Service Director for SAGA at Washington University and his team catered the Time Magazine Man of the Year reception for President Ronald Reagan.

Rob is self -trained in the culinary world; with numerous professional classes including culinary training at Columbus State, Martha Stewart ‘ Catering as a Professional”, William Sonoma, and Dorothy Lane Market. Rob has a passion for cuisine and excels in creating seasonal and locally inspired menus to his clients and friends and family. 

Rob was born and raised in Upper Arlington and currently resides in Dublin with his wife, Carol and his dog; Curry. He often says his love and passion for cooking came about “watching the joy and love that my mother put into her cooking for family and friends.” 

Holiday recipes should be hearty, healthy and fun! Experience all of this and more with Executive Chef, Rob Wall, as he leads you through a virtual cooking class from our home kitchen in New Albany, Ohio.

In these engaging and interactive sessions you will explore:

1. Strategies to purchase, store, prep, and prepare a variety of seasonal foods

2. Tips and tricks for kitchen efficiency

3. Methods and best practices for using spices and herbs

During class, Chef Rob will teach you how to prepare some of our favorite wellness retreat menu items while you observe and take notes. Our Zoom moderator, Kandis Hall, will make sure your questions submitted through the chat option are answered during class.

Recipes, ingredients and supply lists will be emailed after registration so participants can be prepared for each session- should they want to cook alongside Chef Rob.

About Executive Chef Rob Wall

Rob Wall is an accomplished chef representing a multitude of hospitality sectors including corporate catering, food service director, and his current roles as executive chef to Native Wellness & Co. and Indycar Racing Team Hospitality.

Rob has embarked on several entrepreneurial adventures over the years including a wine shop owner/operator and a private catering company; combined with all of his experience; over 49 years of strides in the hospitality industry. Highlights in his career include when he was acting Food Service Director for SAGA at Washington University and his team catered the Time Magazine Man of the Year reception for President Ronald Reagan.

Rob is self -trained in the culinary world; with numerous professional classes including culinary training at Columbus State, Martha Stewart ‘ Catering as a Professional”, William Sonoma, and Dorothy Lane Market. Rob has a passion for cuisine and excels in creating seasonal and locally inspired menus to his clients and friends and family. 

Rob was born and raised in Upper Arlington and currently resides in Dublin with his wife, Carol and his dog; Curry. He often says his love and passion for cooking came about “watching the joy and love that my mother put into her cooking for family and friends.” 

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Featuring: Potato & Poblano Corn Chowder + Roasted Butternut Squash Soup

Fall recipes should be hearty, healthy and fun! Experience all of this and more with our Executive Chef, Rob Wall, while he cooks with you from our home kitchen in New Albany, Ohio.

In these engaging and interactive sessions you will explore:

1. Strategies to purchase, store, prep, and prepare a variety of seasonal foods

2. Tips and tricks for kitchen efficiency

3. Methods and best practices for using spices and herbs

During class, Chef Rob will teach you how to prepare some of our favorite wellness retreat menu items while you observe and take notes. Our Zoom moderator, Kandis Hall, will make sure your questions submitted through the chat option are answered during class.

Recipes, ingredients and supply lists will be emailed after registration so participants can be prepared for each session- should they want to cook alongside Chef Rob.

About Executive Chef Rob Wall

Rob Wall is an accomplished chef representing a multitude of hospitality sectors including corporate catering, food service director, and his current roles as executive chef to Native Wellness & Co. and Indycar Racing Team Hospitality.

Rob has embarked on several entrepreneurial adventures over the years including a wine shop owner/operator and a private catering company; combined with all of his experience; over 49 years of strides in the hospitality industry. Highlights in his career include when he was acting Food Service Director for SAGA at Washington University and his team catered the Time Magazine Man of the Year reception for President Ronald Reagan.

Rob is self -trained in the culinary world; with numerous professional classes including culinary training at Columbus State, Martha Stewart ‘ Catering as a Professional”, William Sonoma, and Dorothy Lane Market. Rob has a passion for cuisine and excels in creating seasonal and locally inspired menus to his clients and friends and family. 

Rob was born and raised in Upper Arlington and currently resides in Dublin with his wife, Carol and his dog; Curry. He often says his love and passion for cooking came about “watching the joy and love that my mother put into her cooking for family and friends.”