Luceo Provisions · Western North Carolina
I own a culinary curation and consulting practice here in the mountains. I find the farms, the makers, and the ingredients, then help you turn them into something your guests will remember. Farm to table, allergy aware, and built to nourish, not just feed.
Who this is for
You don't need a restaurant or a chef on staff. You need a space where food and guests meet, and a sense of how you want people to feel while they're there. I'll handle the rest.
Four ways in
01
You know what you want to serve. I find the local farms and makers behind it, set up the accounts, and keep the ingredients flowing. Eggs, trout, cheese, bread, honey, the good salt. You cook, or your team does.
Start sourcing02
A curated set of artisanal, locally made provisions for your lobby, front desk, waiting room, or guest pantry. Fire cider, herbal honeys, teas, small-batch pantry goods. Beautiful, clean, and made near here.
Curate my shelf03
Hunting for something specific? A particular honey, a ferment, a gift box for a guest, a maker you heard about once. Tell me and I'll track it down. I'm already out looking.
Make a request04 Fee-based
For spaces starting from scratch or ready to level up. Two ways to work: I source and curate it for you, or we build the whole program together, from menu direction and farm-to-table setup to dietary-aware systems and staff training. Every engagement opens with a free conversation.
The wellness thread
Before the view, before the bed, there's the first bite. I come from healing spaces, and I bring that lens to every kitchen I touch: clean sourcing, calm systems, and menus that leave people feeling better than they arrived.
From a recent table
A luxury glamping resort in the Smokies had a brand-new kitchen, no chef, and guests waking up to grocery-store yogurt. We built a rotating breakfast box program from Western North Carolina farms and makers, wrote every recipe card, set up the wholesale accounts, and gave their solo morning cook a phone app that runs the whole loop. Elevated, allergy aware, and simple enough to run alone.
How it starts
01 · A 30-minute call
Free
You tell me about the space and how you want guests to feel. I'll tell you honestly if I'm the right fit.
02 · A 90-minute deep dive
$175, credited toward your build
We map your food program: sourcing, menu direction, dietary needs, and the system that runs it. You leave with real direction, whether or not we keep going.
03 · The build
Scoped to your space
I put it in place with you, from farm accounts to recipe cards to the tools your crew uses every morning.
Start here
Pick what you're after and give me the shape of it. I read every one of these myself and reply within a few days to set up your free 30-minute call.
I'll read this myself and reach out within a few days. If it's easier to talk it through, text (828) 551-0953.
For makers and growers
If you grow, raise, blend, ferment, or bake something in Western North Carolina and want it on a resort breakfast table or a clinic's shelf, I'd love to know about it. A few sentences and a photo is plenty.
I don't keep a warehouse. I keep relationships: a network of Western North Carolina farms and makers, a resort and spa management degree, a culinary background, and years spent building the quiet systems that let healing spaces run. Provisions is where all of that meets a table. It's a project of Luceo & Co.