Something new is cropping up at Cal-a-Vie Health Spa, a luxury destination spa located in Vista, California. The award-winning French Provencal-style retreat recently welcomed a new Culinary Gardener to oversee the property’s flourishing organic gardening efforts, including six colonies of full-time “Employbees.”
As Cal-a-Vie’s resident Culinary Gardener and beekeeper, Tyler Lockwood is charged with cultivating a diverse range of fresh, seasonal, organic produce and herbs, which are the cornerstone of the Cal-a-Vie culinary experience. A master gardener with the University of California, Lockwood works directly with Executive Chef Curtis Cooke and Dietician May Tom to plant and propagate heirloom ingredients that are fresh, flavorful and free of harmful pesticides.
Picked at the peak of ripeness, these ingredients are the driving force behind Cal-a-Vie’s mission to showcase how healthy food can be easily elevated to gourmet status – from potager to plate. This allows guests to enjoy delicious, nutrient-rich food the way nature intended, but with five-star presentation.
Since joining Cal-a-Vie in spring 2014, Lockwood expanded the destinations spa’s garden and greenhouse, and now oversees six colonies of full-time “Employbees,” which support the property’s potager program. The first harvest is expected later this summer from two hives, whose honey will be packaged and sold in the Cal-a-Vie Boutique.
If future harvests prove plentiful, Lockwood and the Cal-a-Vie culinary and spa team will explore other ways to incorporate the raw ingredient throughout the resort in spa treatments, cuisine and more.
When asked about what drew him to Cal-a-Vie, Lockwood says he was attracted to “the collaboration between a farmer, a chef and a dietician. Together, we decide what we will grow for the season, then create dishes and recipes to highlight what is in our garden and deliver the most seasonal, nutritional menu possible.”
The culinary program at Cal-a-Vie Health Spa will continue to grow with new additions planned for 2015 and beyond, including an edible flower garden, an herbal tea garden and more.
For more information about Cal-a-Vie Health Spa, including its culinary team and “Employbees,” contact Carol Ann Kelley-Elwell, Director of Marketing and Media Relations for Victoria King Public Relations, at (310) 207-5175 or firstname.lastname@example.org.
The Cal-a-Vie Culinary Mission
The Cal-a-vie Health Spa Culinary Team envisions and models inspirational, educational and healing food experiences for guests. Complete immersion in the Cal-a-Vie lifestyle promotes a way of life that empowers embracing intuitive, mindful eating and encourages a reconnection with real food grown steps from the kitchen. By working with the land, the culinary team enjoys the artistic freedom to create a diverse range of seasonal dishes, presented in an innovative style and served with genuine hospitality. Every aspect of the Cal-a-Vie culinary culture is founded on the purposeful intention to become more authentic in the way we interact with our food, our health, and the communities in which we live.
Nestled away on over 200 private acres in Vista, just 40 miles north of San Diego, Cal-a-Vie is a destination health spa with 32 private villas and a 5:1 staff to guest ratio. Cal-a-Vie combines luxurious European Spa philosophies with the California concepts of fitness, health and nutrition. The French Provencal styled retreat is embellished with historical pieces and antiques from Europe including a 400-year old Chapel and L’Orangerie from Dijon, France – ideal for destination weddings and events. There is also an antique store exclusively available to guests. Cal-a-Vie offers three, four and seven night spa vacation packages that include gourmet spa cuisine, fitness classes, hiking, beauty and spa treatments, mind-body awareness programs, lectures on health and nutrition, accommodations, and even provides workout clothes to simplify packing. Cal-a-Vie has been consistently ranked as one of the world’s top destination spas by Travel +Leisure, SpaFinder and Condé Nast Traveler.