1440 Multiversity

A rising chef taps creativity at a singular kitchen tucked in nature

PHOTOGRAPHY BY MICHELLE MAGDALENA

Mandy Wetzel’s path to finding a home as a pastry chef in the redwoods, crafting alternative delicacies for retreat participants, has been an adventurous one.

It took her from the deep South, where she grew up, to Europe, then New Zealand, and finally here to California. Now, as of the past three years, Mandy Wetzel has been exploring the art of creating gluten-free and plant-based desserts at 1440 Multiversity in Scotts Valley.

That’s where she is chef de cuisine, drawn to its mission of innovation and immersive community building in a forest retreat setting.

“I’ve developed a deep passion for transforming traditional desserts into versions that meet specific dietary needs without compromising on flavor or texture,” she says.

The position also allows for— in no particular order—hanging out in ancient woods, using seasonal ingredients from local farmers and the on-site Joanie’s Garden, and channeling her mom’s love for baking.

“She baked everything from scratch, and I loved helping her, especially when I got to lick the spoon!” Wetzel says, while acknowledging she initially saw baking as more of a hobby—until a friend told her about the baking and pastry arts degree offered at Johnson & Wales University in Rhode Island.

“After researching it, I knew it was the perfect fit,” she says. “I’m so grateful to be working in a field I’m passionate about, doing something I truly love.”

Eaters might be more grateful for that career discovery, since it has led to the cookie recipe below.

It is at once simple and approachable, while incorporating alternative ingredients to create something for anyone and everyone. That’s something Wetzel has a knack for, as 1440 Executive Chef Jose Fernandez points out.

“I believe that inspiration can come from anywhere and everywhere, and it’s about keeping an open mind and staying curious.”

“Mandy has a unique talent for turning simple ingredients into delicious healthy delights [including] the gluten-free and vegan desserts on our menus,” he says. “Our guests—whether on campus for a healing program, private group retreat or community event—consistently rave about the desserts she prepares, how good they look and taste, along with how nourished they feel eating them.”

Wetzel sources artistry for her baking projects in many different places.

“Often, it’s the ingredients themselves that spark new ideas, whether it’s a seasonal fruit, a unique flavor combination or a specific dietary need,” she says. “But I also draw inspiration from nature, travel and even the people I work with.”

Often, those interweave, she adds.

“Each new experience offers something fresh to explore, and I love experimenting with new techniques and flavors to see what works,” Wetzel says. “Ultimately, I believe that inspiration can come from anywhere and everywhere, and it’s about keeping an open mind and staying curious.”

That curiosity led to this cookie, highlighting one of Wetzel’s favorite seasonal fruits, namely the blueberries that remind her of growing up in South Carolina.

“I would check on the bushes each day, watching as the berries gradually grew bigger as the days grew warmer,” she says. “Picking them right off the bush and enjoying their sweet, tangy flavor became one of my favorite parts of the season.”