Meet Sonya Cote

 

Alright – so today we’ve got the honor of introducing you to Sonya Cote. We think you’ll enjoy our conversation, we’ve shared it below.

Sonya, appreciate you making time for us and sharing your wisdom with the community. So many of us go through similar pain points throughout our journeys and so hearing about how others overcame obstacles can be helpful. One of those struggles is keeping creativity alive despite all the stresses, challenges and problems we might be dealing with. How do you keep your creativity alive?

To keep my creativity alive, I dive deep into what I consider my normal practices—working with food and food design, coupled with the act of service. My creativity thrives in the interplay of growing, harvesting, and transforming ingredients into something meaningful. I have the unique advantage of being connected to Eden East Farm, where I can witness the life cycle of ingredients firsthand. This farm serves as an endless source of inspiration, offering perspectives that are constantly evolving and surprising in ways I hadn’t anticipated.

For example, I once created a dish called ‘Digging in the Dirt’—a visual and textural exploration inspired by watching root vegetables being unearthed. It wasn’t just about the flavors but about capturing that raw, earthy connection between growth and discovery. Similarly, dishes like ‘Predator & Prey’ and ‘Forest Phantoms’ were born out of moments in nature: a visit to a national park or even just observing the balance of ecosystems.

One dish that stands out to me is ‘Lilies in a Pond.’ On the surface, it’s a tranquil interpretation of water gardens, but it also plays with the idea of garlic—a member of the lily family—being transformed into something delicate and unexpected. This layering of meaning brings depth to the dish, tying together nature, culinary history, and visual artistry in a way that invites conversation and curiosity.

I also deliberately challenge myself by stepping into new and unfamiliar situations. Whether it’s traveling to a foreign country, hosting pop-ups on different farms in different states, or pushing my boundaries in creative collaborations, these experiences often evoke a mix of fear and exhilaration. Facing those fears and breaking through to the other side strengthens my resolve and often inspires my art. For me, these breakthroughs are expressed on the plate—capturing those emotions in a dish that tells a story, whether it’s ‘Lilies in a Pond’ or something more dramatic from my travels.

In every case, I channel my experiences into my work, letting them shape how I design space and serve food. My goal is to create an experience that resonates emotionally and visually, connecting people not just to the meal but to the inspiration behind it.

Let’s take a small detour – maybe you can share a bit about yourself before we dive back into some of the other questions we had for you?

I’m Sonya Cote, a chef, food artist, and creative visionary with over 30 years of experience in the food industry. Alongside my partner, David Barrow, the farmer at Eden East Farm, I’ve dedicated my life to creating immersive culinary experiences that connect people to the beauty and abundance of nature. Together, we bridge the gap between farm and table, transforming the freshest ingredients into artful dishes and crafting spaces that tell stories and evoke emotion.

Eden East Farm is at the heart of what we do. David oversees the cultivation of a wide variety of seasonal produce, ensuring a deep connection to the land and inspiring our menus. My role is to transform those ingredients into dishes that not only delight the palate but also harmonize with the environment they’re served in. From intimate dinners in a pecan grove to supper clubs by a cozy fire pit, every detail—from the menu to the setting—is thoughtfully designed to create an unforgettable experience.

With over three decades in the food industry, I’ve honed my craft and pushed the boundaries of what food can be. What excites me most is the storytelling aspect—creating dishes inspired by moments in nature, travels, or even challenges we’ve overcome. These dishes are paired with carefully curated spaces that complement their story, fostering curiosity, conversation, and a deeper connection to the meal.

What sets our work apart is the unique combination of my culinary artistry, David’s commitment to sustainability, and our shared vision for creating environments that amplify the dining experience. We’re not just growing food; we’re cultivating connections—between people, their food, and the land it comes from—while designing spaces that invite reflection, joy, and inspiration.

Looking ahead, I’m excited to expand my work through consultations, sharing our expertise in farm-to-table operations, space design, and sustainable practices with others who want to create holistic dining experiences. I’m also passionate about bringing our farm and table model to new communities across the United States, helping others establish deeper connections between local agriculture, thoughtful design, and community-building.

At Store House Eatery & Eden East Farm, we’re continually exploring new ways to inspire, delight, and connect. Whether it’s through immersive events, collaborations with other creatives, or designing spaces that enhance every dish, my goal is always to encourage others to see food not just as sustenance but as a celebration of nature.

There is so much advice out there about all the different skills and qualities folks need to develop in order to succeed in today’s highly competitive environment and often it can feel overwhelming. So, if we had to break it down to just the three that matter most, which three skills or qualities would you focus on?

Looking back, three qualities that were most impactful in my journey are adaptability, visionary thinking, and choosing the right people to work with.

Adaptability (& resilience) are essential in navigating challenges like extreme weather, operational hurdles + market shifts. The ability to pivot quickly while staying true to core values allowed me to turn obstacles into opportunities.

Visionary thinking played a critical role in imagining what could be—whether it was transforming an empty lot into a thriving farm or crafting a dining experience rooted in hyper-seasonality. This forward-thinking approach not only sparked innovation but also created a unique identity for my work.

Equally important was building strong relationships with mentors, team members, and partners who share your values and ethics. Aligning with the right people for the long haul fosters trust, creativity, and a solid foundation for enduring success. Taking the time to do your research and avoid rushing into decisions is key to finding partners who will truly align with your goals and principles.

For those early in their journey, my advice is to embrace challenges as opportunities to learn and grow. The path will have its share of obstacles, but maintaining curiosity, open-mindedness, and a willingness to adapt can turn setbacks into valuable lessons. Be intentional about the relationships you cultivate and the people you partner with—do your research, take your time, and align yourself with those who share your vision + values. Thoughtful, deliberate decisions are more likely to lead to successful, ethical collaborations. Invest in building your skills and deepening your knowledge, whether through mastering your craft or developing leadership abilities. Excellence builds both confidence and credibility. Finally, stay grounded in your purpose. Let your core values guide your decisions, and maintain authenticity in your work—it’s this authenticity that will resonate deeply with others and set you apart in your journey.

One of our goals is to help like-minded folks with similar goals connect and so before we go we want to ask if you are looking to partner or collab with others – and if so, what would make the ideal collaborator or partner?

Yes! We are always looking to collaborate, especially with folks just getting started in the farm-to-table or hospitality business. We offer consulting services to help you design your dream space, develop chef-driven recipes, and build menus that shine. Whether you’re launching a small farm, setting up irrigation systems, learning seed saving, or creating a farmstand, we’re here to guide you every step of the way.

Our expertise extends to helping you establish your own farm-to-table business—from cultivating the soil to welcoming guests at the table. If you’re ready to bring your vision to life, connect with us via email at sonya@storehousebastrop.com or through our website’s contact form. Let’s build your dream together!

Contact Info:

Image Credits

(picture of me close up) Erika Michelle Photography

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