Nourishment by Nature
How a passion became a calling
Sanaa Bengholam
Owner & Executive Chef
Chef Sanaa grew up going to the souks in Morocco with her dad, choosing seasonal treasures—pomegranates heavy in her hands, sun-warmed figs, the first clementines of the season. That's where she learned that food isn't separate from life; it's woven into how we move through the world, how we care for each other, how we remember where we come from. When she moved to California for college, she found that same aliveness at farmers markets—the same respect for what the land offers when we pay attention to its rhythms. Her cooking lives in that convergence: Moroccan techniques and ancestral spice wisdom meeting the abundance of California's seasons. She's not recreating her grandmother's kitchen or chasing trends. She's honoring both the heritage she carries and the place she's rooted in now. Moroccan cooking has always been Mediterranean at its core—plant-forward, aromatic, built on legumes, grains, vegetables, and the transformative power of spices. It's abundant, never restrictive. That's the foundation she brings to every meal she prepares. Her relationship with food deepened when her own body demanded she listen. Navigating dairy and gluten allergies sent her down a path of understanding food as medicine—not in an abstract way, but in the daily reality of how spices can be used to reduce inflammation, how eating whole foods helps us feel energized, mentally clear and supports our body's natural intelligence and healing. Through Harvest & Spice, Chef Sanaa works with retreat leaders, healing practitioners, and organizations doing the work—people who understand that food is relational, that it connects us to land, labor, culture, and each other. They're tired of caterers who use the language of sustainability without substance. They want food that supports the container they're creating, that leaves people grounded and satisfied, not depleted. She sees her work as collaboration, not just catering. If you're holding space for healing, learning, or transformation, she's feeding that work. You get her full attention and care—because you're not one event on a packed corporate calendar, and the people you serve deserve food made with intention. This is what Chef Sanaa does: she makes food that nourishes bodies, honors the earth, and feeds the movement. Food that tastes like abundance, because it is.
The Food
Moroccan-inspired and California-fresh: seasonal vegetables, bright herbs, warming spices, and colorful spreads designed to feel abundant.
I'm known for bold salads, mezze-style sides, and satisfying plant-forward mains that keep groups energized and happy. Every dish celebrates the connection between food, land, and the people we feed.
Why Retreats
I love feeding groups—especially retreats—because food becomes part of the experience. It supports presence, connection, and care.
Whether it's a weekend retreat or a team offsite lunch, my goal is always the same - food that tastes incredible and leaves people feeling well.
Our Values
The principles that guide every meal we create
Seasonal & Local
We source from California farms whenever possible, letting the seasons guide our menus and celebrating the bounty of our region.
Inclusive by Design
Dietary accommodations aren't an afterthought. Vegan, gluten-free, and allergy-conscious options are built into every menu.
Nourishment First
We believe food should leave you feeling energized and satisfied, not sluggish. Every dish is crafted with wellbeing in mind.
"The attention to detail, the beautiful presentation, and most importantly, the incredible flavors—working with Harvest & Spice transformed our retreat experience."
Let's Build Your Menu
Harvest & Spice is Oakland-based and available for retreats, corporate catering, and private events across the Bay Area
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