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The Story Behind Culiene

Somewhere in the last 40 years, our food was hijacked by convenience. We traded local relationships for off the shelf packaging, seasons for shipping lanes, and quality for the clock. The result is a generation running on fuel the body doesn’t fully recognize—exhausted, undernourished, and quietly paying the price.

Culiene was built by people who have seen both sides of the kitchen. Raised on homegrown food and a belief that meals were foundational—not transactional—then shaped by years inside the restaurant industry and large-scale food systems. The conclusion was simple: the system works at scale. It just isn’t built for you.

So we chose a different approach.

Culiene operates locally through small groups of like minded chefs driven by intentionality. Our dedicated teams serve a limited number of clients, sourcing trusted ingredients and preparing meals with the same level of care from start to finish.

We work with people who understand the cost of operating below their potential—founders, executives, athletes, and families.

Our job is simple: make sure you’re never leaving anything on the table.

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Meet the Founder,

Max Barnthouse

Max Barnthouse’s passion for food began at home, where the kitchen was central to family life, from his grandmother’s recipes to gardening and fishing. Over 15+ years, he refined his craft through culinary roles, travel, and relationships, eventually shifting his focus toward food as both art and medicine.

During the pandemic, he founded Alpaca Eats, a private chef service delivering organic, high-quality meals to Bay Area clients when nourishing food was harder to access.

Max now lives in Mill Valley, close to both the city and the local farms and markets that inspire his work.

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Our Team

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Michael Mullins

Chef Michael Mullins has over 20 years of experience in regional establishments across CA, Michelin experience in NYC hotspots and training from the Culinary Institute of America in Hyde Park, New York. With a background in holistic nutrition, he believes food is both nourishment and experience — creating thoughtfully crafted meals inspired by Northern California’s rich agricultural landscape.

Executive Chef
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Bryan Oliver

Chef Bryan Oliver brings over 15 years of experience leading acclaimed kitchens across Northern California. His background includes Chef de Cuisine roles at Little Saint, SHED Healdsburg, and Hog & Rocks, with additional experience at renowned establishments including Domaine Chandon, Haven, and Plum. Bryan’s approach blends refined technique with ingredient-driven cooking rooted in California’s seasonal landscape.

Sous Chef
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Lisandra Mendoza

Customer Experience Liaison

Having worked with several distinguished hospitality brands throughout the Bay Area, Lisandra brings a refined approach to client service and relationship management. Her passion for creating seamless, memorable experiences helps deliver the level of care and attention Culiene is known for.

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Commis Chef

Lindsay Kaufman

Supporting the culinary team in daily preparation and execution, Lindsay brings passion, precision, and a commitment to quality to every meal.