Our Story

Native Fields is owned by sisters, Chef Cat Castaneda and Christine Cornwell. The restaurant is in honor of their late father, Marcel Castaneda, who passed away from cancer in 2016. Native Fields opened two years later in 2018 in celebration of his memory.

Chef Cat is a graduate of the Culinary Institute of America. After returning to Los Angeles from New York, she worked with her mentor and James Beard award winner, Suzanne Goin at fine dining establishments Lucques and a.o.c. Cat also helped to open Silverlake’s first organic fast-casual restaurant, Forage.

Chef Cat is a benefactor of an organic farm at Cal Poly Pomona where she teaches students and harvests produce for her restaurant. On a grander scale, she also feeds seniors and families through organizations like YWCA.

Our Mission

Native Fields is dedicated to offering suburban communities healthier, pesticide-free, and non-GMO options sourced from local farmers markets. We prioritize whole foods over processed alternatives and proudly support California-based vendors.

We value our employees' growth through leadership and tailored education, and we champion sustainability by repurposing materials and promoting eco-friendly practices.

At Native Fields, we're committed to uniting people and the planet through these core values.

With 100% locally sourced ingredients, we shop at the South Pasadena and Claremont farmers markets. We support local farmers, like Underwood Family Farms, Valdivia Farm, Justin of Seeds of Xanxadu, and Cal Poly Pomona. Native Fields is a farm-to-table, non-GMO, pesticide-free restaurant and cafe. Grass-fed beef, free-range chicken and pasture-raised eggs are served here with vegetarian and vegan options available.

How we do it

sustainability

Our mission is to create a dining experience that honors both the land and the community. As a locally-owned family restaurant, we are committed to sustainability in every aspect of our business. We prioritize sourcing ingredients from farmers who practice efficient, regenerative farming techniques, ensuring that our food not only nourishes our guests but also contributes to the health of the planet. Additionally, we are dedicated to reducing waste and environmental impact by using recycled paper goods and plant-based, biodegradable packaging. We strive to create a sustainable future—one meal at a time—by promoting ethical sourcing, responsible practices, and a deep connection to the land we share.