Today we’d like to introduce you to Kelsey Engstrom.
Hi Kelsey, we’d love for you to start by introducing yourself.
My love of food doesn’t necessarily have an origin story. I could say my grandma taught me everything I know like most stories, but that’s not true — I taught myself through experience.
I started working in restaurants at the age of 14. At a young age, I learned what it takes to work in the food industry — busser, dishwasher, hostess, food runner, waitress, bartender, grill-girl and food prep all introduced me to that. After high school, I went off to college and continued this immersion into what our food system is. Started working for Whole Foods Market helping all departments. This led me to interning at non-profits in the area facing food insecurity and allowed me to finish my degree in Biomedical Nutritional Science + Health Promotion from Michigan State University.
After College, I landed a job launching Urban Remedy throughout the Pacific Northwest. I traveled all around sharing the healing benefits of Ayurvedic ready-to-eat recipes, organizing fundraisers and events with MeWater Foundation + Friends of Trees while also learning about regenerative farming practices through a Kiss the Ground partnership and expanding my knowledge by becoming certified in Sustainable Supply Chains. Testing all sorts of recipes during this time and learning what my style of cooking truly is.
After 60,000 miles of travel in two years, it was time to take a break. I received a Raw Chef Certification in Ubud, Indonesia and came back to the U.S. to start managing and expanding the Clatskanie Farmers Market for two years while bartending on the side. Small business development became a main focus, and I found out that I love supporting others in their business endeavors, then funding viability led me to a new path that I am now on. I worked full-time at Snow Peak Campfield while operating Dine Wabi Sabi in the first year and learned a lot about how closely connected the Japanese culture is to our natural world. Something that I connected with immediately. Dine Wabi Sabi is a small business that encapsulates the interconnectedness of our world and how food, people and nature are not separate from one another. Through Dine Wabi Sabi, I create in-home and outdoor dining experiences from the planning, logistics and execution of it all. I also support small farmers through contract work to help them develop stories, products and recipe development. Through this form of media, I also produced a self-published magazine in 2026 and plan to make another the end of this year that shares the stories of food, culture and lifestyle on the Oregon Coast.
A more personal story…
While I was diving deep trying to help others thrive, I was not thriving myself physically. I have suffered from pretty extreme psoriasis covering my entire body, cystic acne, intense menstrual cycles, anxiety, depression and eating disorders during all of this time I was trying to help others heal. My food is a reflection of this time that I spent diving deep into my own healing journey — whether that be mental, physical or spiritual. Through this journey, I continue to learn more everyday about myself, my abilities and what I would like to bring to this world. No, I’m not “fully” healed, whatever that looks like, but I sure have learned a lot about releasing limiting beliefs, ideas and perceptions — all of which directly correlate to your health and well-being. So here I am, ready to share the art, the creativity, the idea, the beauty, the vibrancy and the happiness that real food brings to the table. Food that is from soils cared for so deeply. Food that is blessed even with a small “thank you.” Food that doesn’t have a label or a slogan. Food that allows you to show up for the ones you love. Food that brings you closer to others. Food that lets you love yourself. Food that is real and raw.
Can you talk to us a bit about the challenges and lessons you’ve learned along the way. Looking back would you say it’s been easy or smooth in retrospect?
The biggest struggle in starting your own business and keeping it going is the determination it takes day-in and day-out to show-up. Pivoting, adjusting, taking a step0-back and slowing down are things that you need to be able to do on a daily basis with this type of endeavor in order to not burn yourself out or lose your sense of creativity. This business came from a passion, and too quickly can you lose that passion if you are not careful.
As you know, we’re big fans of Dine Wabi Sabi . For our readers who might not be as familiar what can you tell them about the brand?
My business runs on the motto, “Intimate dining experiences and services focused on connecting you to food, people and the environment that surrounds.” It is a creative food business that provides personal chef services, food styling, recipe development and media work in the food industry. My style of food is something that is very unique to myself and my experience. Sourcing products from local farmers while also keeping in mind the nutritional aspects of food and the design. I am most proud of starting the thing and keeping it going for almost 2 years now serving hundreds of people uniquely my style of food offerings and showing up again and again for myself and my clients.
If you are interested in a private dining experience on the Oregon Coast, you can head to dinewabisabi.com to inquire about special events.
What does success mean to you?
Success to me is becoming the person that you truly, deep down, have always seen yourself as. Not the mask that you had to put on or the person that people thought you were, but the person you’ve always been before the world influenced you to be something other than yourself.
Pricing:
- Average Price for Personal Chef Services
- $1,000-$4.000
Contact Info:
- Website: https://www.dinewabisabi.com/
- Instagram: @dinewabisabi
