The story of comewecreate started back in 2012.

 

Bay was justing finishing graduate school with a degree in English and creative writing and working as a culinary journalist for San Francisco Weekly. Nick had just finished his first feature film, an independent production about a surfer who transitions into the corporate world by selling knives.

 

Bundled up in beanies, we ventured to Scoma’s in Fisherman’s Wharf, a timeless and jazzy eatery on the water. It was over king salmon and crab cakes that we discovered a mutual love for photography, film, writing, and food.

 

Later that year, we moved into our first home in Costa Mesa where we launched comewecreate as a boutique catering company, working our way through anniversary dinners, birthday gatherings, meals for film sets (and even a national avocado commercial). After a write-up in the LA Times, we signed a deal for our cookbook, Living the Mediterranean Diet, and began to focus more on food writing and food photography.

 

We moved to Portland, Oregon in 2014 with a thirst to dive deeply into one of America’s most bustling food scenes. We worked with markets, food apps, restaurants, chefs, and product makers, becoming increasingly more fascinated with connecting the dots and immersing ourselves in the diversity of the city’s food and agriculture industry.

 

With an enthusiasm for regionality (and a wild idea that came over a shared bowl of mint chip ice cream while we watched the 90’s hit, Field of Dreams) we moved out of our industrial style loft in downtown Portland and partnered with Volkswagen for a culinary journey around the country to write our next book, a food memoir entitled: Culinary Pilgrimage - 100 Days Around America.

 

Over the course of three and a half months and 15,000 miles, we became nomadic students to 150 Michelin star and James Beard award-winning chefs, sustainable farmers, master sommeliers, and brilliant product makers across 43 states. Having grown up around food, Bay on an avocado farm and Nick in an Italian American family heavily involved in the culinary industry, we’ve always loved its transportive power — its ability to cross cultures and geographies and bind us all together. 

 

Currently, after a couple of years spent in a cottage by the sea in San Diego, we were drawn back to the creativity of Portland, Oregon. Though our love for culinary storytelling still runs deep, we've since worked with clients in a wide range of fields, from hospitality and nonprofits to tech startups and clothing. Above all, whatever we do, we're passionate about working with our clients to produce projects with a purpose and tell their stories through our writing, photography, and filmmaking.