Please watch our one-minute video for a glimpse into what we do.
Video by Richard Smith
The Farmhouse Story
The Seasoned Farmhouse is the culmination of years of dreaming by Chef Tricia Wheeler, who had always envisioned owning a cooking school and event space. Together with her husband Scott, Tricia purchased an old building on High Street and set about building an intimate kitchen and dining area to bring people around the table and teach them new skills; in 2013, the Farmhouse was born. Always guided by the seasons, Tricia and her team transformed all the available green space on the property into vibrant gardens and outdoor gathering areas. The school also features a cookbook library and retail space. The Seasoned Farmhouse is a place where our talented local Chef Instructors come together to share their craft putting on 40 new classes each season. Meet our team!
TRICIA WHEELER is a local entrepreneur, a classically studied chef (graduating number one in her class at the celebrated French Culinary Institute in New York City in 2009), and a cookbook author. Tricia is the founder and owner of The Seasoned Farmhouse. The school uses the changing seasons as a canvas to inspire classes that teach fundamental techniques and explore other cultures through food. The on-site gardens grow ingredients to be picked and used within classes and as a learning space to demonstrate gardening skills. Tricia shares her passion for European Culinary Travel by crafting magical itineraries and opportunities for patrons to join her on trips in the United States and abroad. Learn more about Tricia and upcoming Travel itineraries by visiting TriciaWheeler.com
Tricia Wheeler
Rachael Estepp has been a resident of Worthington for 25 years and has been attending classes at the Seasoned Farmhouse for several years. An alumna of The Ohio State University, Rachael earned a degree in aviation and initially had no background in the food industry. She spent 13 years working in the private aviation sector before stepping away from her corporate career to dedicate time to raising her three children. During this period, she independently developed her cooking skills, actively volunteered in school activities, and led youth sports programs, along with health and wellness initiatives. Her passion for preparing healthy meals for her family became a central and enduring aspect of her lifestyle.
In recent years, Rachael returned to the private aviation industry in Columbus. She then had the opportunity to integrate her expertise in logistics and operational planning with her personal passions by joining The Seasoned Farmhouse team. Her skills and enthusiasm now contribute to her work there.
Rachael’s interests include cooking for and with her family and friends, watching her children compete in high school and collegiate lacrosse, walking her dog Tommy, exploring farmers’ markets throughout the city with her husband and children, and relaxing at home with a good cookbook.
Rachael Estepp
Malinda Meadows helps coordinate culinary travel at The Seasoned Farmhouse, where gathering around food is at the center of everything.
A creative at heart, she attended Ballymaloe Cookery School in Ireland, studied creative writing under esteemed poets, writes for food magazines and brands, and volunteers as a baker with Columbus Cake Celebrations.
At The Seasoned Farmhouse, she supports culinary classes by assisting chefs and students, and on the road she helps coordinate immersive trips that connect people to food and culture.
Raised on Martha Stewart magazines, a mother’s wildflower garden, and a father’s backyard harvest, she brings a warm, homegrown spirit to every table. She loves handmade pasta, long, lingering dinner parties, and will travel the world for a good meal.
Malinda Meadows
It was a combined interest in food and cooking that initially brought Susan and Paul together and they have spent much of their 32 years together as a culinary team. Paul’s experience working in a meat shop and Susan’s interest in anything cooking related led them to many years of catering and providing private chef services. After a few years of co-owning a boutique event center and honing their skills at creating menus and experiences, they called it quits and serendipitously discovered The Seasoned Farmhouse. Susan had recently completed the Etoile program and Tricia asked if she would be interested in teaching. Paul and Susan enjoy hosting Date Night classes and just about any opportunity to enjoy great food, wine and the company of old and new friends.
In spare time they love traveling, hiking & time with family.
Susan and Paul Shaltry
Heather dreamed of becoming a chef at a very young age. From planning and executing family dinners (she is one of eleven children!) to starting her own small business selling baked goods at a farm market in her hometown, she began the journey to fulfilling that dream early on.
She won numerous ribbons at county and state fairs for her baked goods and homemade jams and was also published in Taste of Home cooking magazine. But Heather always wanted to do more in the culinary industry.
At 19, she finally pursued that dream by enrolling in the 20-month Associate's degree program at the Columbus Culinary Institute in Columbus, Ohio. After one month of classes, one of Heather’s instructors recommended her for a prep cook position at Brookside Golf & Country Club in Worthington, Ohio. After two years, she landed the job and was promoted to Sous Chef where she ran the banquet kitchen - as well as occasionally creating a la carte dinner features and helping with wine dinners that Brookside put on once a month. Heather graduated from CCI top of her class with High Honors, after which she returned as an Associate Instructor for several months during the winter.
Heather was looking to expand her knowledge in the food service industry, so after four years at the country club she joined the Cameron Mitchell Restaurants family in 2014 to open Hudson 29 in Upper Arlington as a line cook. She was quickly promoted to Supervisor and was promoted to Sous Chef in early 2015 for her second restaurant opening- Hudson 29 in New Albany. Prior to joining The Seasoned Farmhouse, she was the Executive Chef of the New Albany restaurant.
Heather Escobar
Sylvia Rinderle has always been passionate about making the simplest things beautiful and gathering people together. Ever since she was a kid, she was creating something, whether it was a painting, a video, an overly decorated cake, a scene for a photoshoot, elaborate dinner parties for her and her friends, or a new home for her Barbies. Being creative was something she could never stop doing.
In high school, she took every art class possible, but it still wasn’t enough. In a college-prep high school, she was eager to fulfill her dreams of being creative for a living. Sylvia created Sylvia R. Visuals in high school, which was, at the time, a photography business and now a business for every artistic endeavor she falls into. Her photography business catapulted her into realizing that you can indeed make “being creative” a job. After graduating from high school, she took a gap year before ultimately deciding on attending Ohio University to pursue being creative full-time.
Sylvia will graduate from Ohio University in the spring of 2026, earning her Bachelor of Fine Arts in Interior Architecture and minors in Event Planning and Studio Art. She has interned with Drummond Island Resort and Conference Center in Drummond, Michigan, as a part of their social media and Events team, and Ohio State’s Wexner Medical Center in their Space Planning and Facilities department.
To Sylvia, The Seasoned Farmhouse is a combination of everything she’s always loved- community, home arts, and making the simple things meaningful and thoughtful. Through social media, she’s excited to show how wonderful a place the Farmhouse truly is and help grow the amazing community that’s already been established.
It was a combined interest in food and cooking that initially brought Susan and Paul together and they have spent much of their 32 years together as a culinary team. Paul’s experience working in a meat shop and Susan’s interest in anything cooking related led them to many years of catering and providing private chef services. After a few years of co-owning a boutique event center and honing their skills at creating menus and experiences, they called it quits and serendipitously discovered The Seasoned Farmhouse. Susan had recently completed the Etoile program and Tricia asked if she would be interested in teaching. Paul and Susan enjoy hosting Date Night classes and just about any opportunity to enjoy great food, wine and the company of old and new friends.
In spare time they love traveling, hiking & time with family.
Sylvia Rinderle
Damaris first discovered her love for pastry in Middle School. Her passion grew as her education did. She is a graduate of Johnson & Wales University’s Baking & Pastry Arts Advanced Standing Program. She completed a three-month internship at Walt Disney World. Upon graduation, she has worked with many great chefs in hotels and restaurants, including The Golden Lamb, The French Loaf & The Columbus Zoo. She has formerly taught at the Art Institute in Cincinnati, where she first enjoyed sharing her sweet experiences and education. Damaris is passionate about understanding why baking works and sometimes why it doesn’t. If you will enjoy class as much as she does, we will both leave overjoyed.
Damaris Oldfield
Chef Callie is a professionally trained chef with an Associate’s degree in Culinary Arts from Escoffier. With experience in commercial kitchens and as a personal chef, she specializes in approachable, flavorful cooking that accommodates dietary restrictions and allergies. Her love of cooking began in her grandmother’s kitchen, where she learned the power of food to connect, comfort, and inspire.
Callie Fancher
Yohalex Medina Mora is a 33-year-old public accountant and chef born and raised in Caracas, Venezuela.
He has always loved the art of good cooking but began to develop more of an interest in 2014. After graduating, he became a public accountant and worked for several years in this position but realized it was not his passion. He left the accounting and auditing world behind and began navigating the culinary arts.
Yohalex moved to America in 2016 working in different Latin and Italian restaurants in Miami, hand in hand with professional chefs in the restaurant industry for three years. Moving to Columbus, Ohio, to be closer to his family and, in turn, bring us his culinary experience and cuisine from Miami and Venezuela. He owns a Venezuelan and Latin food truck, Mordisco, and is excited to share the flavors and food from his home at The Seasoned Farmhouse.
Yohalex Medina Mora
Chef Michael Bartfay, a graduate of The Culinary Institute of America Hyde Park, originally from Chicago, has worked with a collection of Top Chef Masters such as Tony Mantuano of Spiaggia and Jean Joho of Maxim of Paris on Astor, also in Chicago. As a young Chef, Michael quickly knew the model of top quality and exacting standards.
Michael earned his Certified Executive Chef designation back in early 2000. One of only 2300 Chefs in the United States. Prior to that Michael was Chef de Cuisine at Rigsby’s Cuisine Volatile and appeared on the Food Network. Michael’s culinary career spans more than three decades.
Michael specializes in cuisine celebrated around the Mediterranean Sea and has a true passion for
plating beautiful and delicious food for friends, family, and his guests. He is thrilled to be part of the
Seasoned Farmhouse culinary team.
Michael Bartfay
Sue’s love for the art of cooking began at the early age of 14, inspired by the strong culinary traditions of her family. Growing up as the seventh of eight children, food was always at the heart of daily life, with her parents—especially her beloved mother, Roseanne—instilling in her a deep appreciation for home-cooked meals and the Italian way of life. Sue’s extensive culinary knowledge was further honed through her 30-year career in the family-owned Berardi restaurants on Lake Erie, where she not only developed recipes but also learned the intricate balance of ingredients and technique.
Her passion for fresh pasta and Italian cuisine became the focal point of her continued culinary education. Having mastered the nuances of this revered tradition, Sue is now dedicated to sharing her expertise with others, especially those who might find the art of pasta-making intimidating. Through her classes, she demystifies the process, teaching the delicate interplay of flour, technique, and love that goes into every dish. Her gift for teaching shines as she makes the complex seem simple, and the intimidating, accessible.
Sue’s love for food goes beyond the kitchen. She has a talent for creating delicious meals that are meant to be shared, setting a beautiful table and plating each dish with care. Despite a long and successful career, she continues to refine her skills and learn new techniques. Teaching cooking is not just a profession for Sue; it is the fulfillment of a lifelong dream. Grateful to do what she loves, she believes wholeheartedly that when you are passionate about your work, it’s never really work at all.
Sue Fawcett
Srirupa Dhar is Indian by birth and has been living in the United States for the last 25 years. She has previously been a teacher at colleges and schools. Currently, she is an author. Some of her short stories and nonfictional articles have been published in literary journals and anthologies. Her novel, For A Drop Of Rice-Water, is a historical fiction that explores a forgotten episode of Indian history.
There is another side to Srirupa—she has a passion for food. She believes that cooking is all about love. Her nostalgia for her hometown of Calcutta (eastern India) strengthens this belief. Cooking Indian cuisine takes her back to beautiful memories of her childhood and native traditions. Living in the US, she finds a sad absence of authentic Indian food, especially the food from the eastern part of the country. Food is quintessential to her home culture. And what’s more beautiful than reaching out to people with family recipes?
Srirupa Dhar
Jake is a nutrition coach and home sourdough baker that is passionate about making flavorful breads using local flour. He has worked on multiple family farms in Boulder, Colorado, doing everything from tending to pigs, chickens, and ducks, to planting, harvesting, and selling at the farmer’s market. After dabbling in the world of farming, Jake joined James Beard nominated chef Kelly Whitaker, and worked in various capacities in both front and back of house at his wood-fired pizza restaurant, Basta. During this time, he also had the opportunity to work for Hayden Flour Mills in Phoenix Arizona, a small-scale mill dedicated to stone-milling heritage and ancient grains, and he helped develop Dry Storage Mill in Boulder, Colorado. Jake eventually decided to move back to Columbus, his hometown, and was lucky enough to get connected with Local Millers, a small-scale flour mill not far from Columbus, where he currently sources flour to make fresh, flavorful breads. He believes that anyone can learn to bake sourdough bread in their own kitchen, and is excited to share his passion with the Seasoned Farmhouse community.