The Finest from the Region, Keeping with the Season.

Field to Table is a new catering company that brings you worldly flavors, utilizing ingredients from local farms, purveyors and retailers. By supporting our local bounty, minimizing our carbon footprint, we give you fresh seasonal and organic products with flavors at their prime. Chef owners Corey Wisun and Nicole Peltz have a combined 15 years experience in the culinary field, a dedicated passion for seasonality and sustainability, and a willingness to showcase their passion through food.

Nicole Peltz

Nicole is a 2003 graduate of the New England Culinary Institute in Montpelier, Vermont. Her passion for food developed at an early age during Sunday feasts at her great grandma Lucia’s house. You can still see the Italian- style and dedication to the Slow Food movement in her dishes to this day. Nicole began her career at the young age of 16, in a pizza place located in her hometown of Sycamore, IL. At the age of 18, she furthered her experience by serving and bartending at other local restaurants. Nicole moved to Eugene, Oregon in 1996 where she took a hiatus from the restaurant industry. Realizing her true passion for food, she took a dishwasher position at KoHo Bistro in 2000. She quickly moved up the ranks to line cook until 2001, when she left for culinary school. Upon graduating from culinary school, she interned at Rick Bayless’ renowned restaurants Frontera and Topolobompo in Chicago, IL. Nicole returned to Eugene in June of 2003 and became Sous Chef of KoHo Bistro. She stayed until her move to an Executive Chef position brought her to the Oldtown Landing in Yellowknife, Northwest Territories in May 2005. After 2 years as Executive Chef in 2007, she moved back to Eugene to pursue furthering her education in the culinary arts through farming. Nicole worked with Creative Growers in Noti, an organic produce farm, where she took the opportunity to learn exactly where our food comes from. She continues to have a working relationship with them.

Corey Wisun

Corey is a 2006 graduate of McFatter Technical School, Culinary Arts program in Davie, Florida. Corey grew up in South Florida, watching cooking shows on PBS at a young age; you know the ones like the Great Chefs series, Julia Child, or The Frugal Gourmet. Fascinated by what he saw, the art of cooking was embedded in his mind until he was introduced to the culinary arts by a close friend in Tampa, Florida. In 2002, Corey worked as a sales rep in the car audio industry. Yearning for something more, he left his job and traveled the country in an RV. Through his travels, the person that would turn him onto the culinary scene would be the one to teach him the food vending business. Selling food & beverages at festivals would pay the way until he reached Oregon. A small stint in Portland left him wanting to get back on the road to do it all over again. Corey traveled for several months and in 2003 landed in Bend, Oregon where he took a line cook position with a local restaurant. Over the next 2 years, Corey would work with several restaurants while running his own food vending business. Corey wanted to further his education, so in 2005 he moved back to S. Florida to attend school. While in school, he worked as a server in a high-end restaurant, furthering his front-of-house experience. Taking the opportunity to move back to Oregon, he moved to Eugene in 2006 to become the Sales Director for Eugene Magazine. After realizing where his passion truly lies, he is now co-owner of Field to Table.