OUR STAFF AT SONOMA FAMILY MEAL
Our dedicated staff at Sonoma Family Meal comprises of a diverse group of individuals who are deeply committed to helping people in the community through the power of nourishing food.
Whitney Reuling, Executive Director
Whitney Reuling is a native of Sonoma County, raised in Forestville on a small farm and vineyard. Prior to joining SFM, Whitney spent over a decade in New York City, developing and managing impactful programs providing nutrition and culinary education, healthy foods access, and job training. Whitney holds a sociology degree from Boston University, a culinary degree from Le Cordon Bleu in Paris, a Masters in Food Studies from NYU, and she was part of the 2020 class of the NYC Food Policy Center 40 under 40.
In her free time, Whitney loves to host dinner parties and enjoy the beauty and bounty of Sonoma County.
Heather AMES, Executive chef
Chef Heather has led Sonoma Family Meal since 2018, creating impactful programs like Provisions Meal Subscription and Catering for a Cause. Under her leadership, SFM produces 200-400 meals daily for disaster-impacted and food-insecure families, using donated, locally sourced ingredients.
With nearly a decade each at San Francisco’s Farallon Restaurant and Skywalker Ranch, plus a culinary degree from the California Culinary Academy and a geology degree from Bates College, Heather brings a wealth of experience and balances operational demands with a calm, supportive presence in the kitchen. And when times get tough, her signature fresh chocolate chip cookies are the team’s favorite morale boost, embodying her warmth and resilience in every batch.
Heather’s absolute favorite part of her job is the transitional employee program, where she mentors former SFM students overcoming employment barriers to get them ready for the workforce.
Leslie Gonzalez, Program and Communication Manager
As the Program Manager, Leslie is the go-to person for all matters related to activities taking place in the kitchen. Born and raised in the heart of Sonoma Valley, she has devoted 4 years to the nonprofit industry. She is a graduate of Sonoma State University and is currently pursuing a Master's Degree in Social Work. Leslie is deeply passionate about giving back to the community and lending a helping hand in our kitchen. During her leisure time, she enjoys visiting the dog park with her two beloved dogs, Luna and Dog, exploring new places in the valley, and learning new recipes. Her favorite aspect of her new role is "giving back to the community."
Siriwan Sadompruek, ASSISTANT CHEF
Originally from the Isan region of Thailand, Siriwan Sadompruek is a passionate cook with experience in pastry and much more. She lives in Rohnert Park with her ten-year-old son, and in her free time, she prepares the dishes of her homeland, like chicken over rice and noodle soup. As the kitchen assistant Siriwan assists with the kitchen’s day-to-day operations, her favorite part of the role is "cooking for the community."
Elias cisneros, Chef Instructor
With a passion for food and a desire to create unique and delicious meals, Chef Elias has built a successful career as a chef. Born and raised in the California Central Valley, he built his skills at the esteemed Le Cordon Bleu College of Culinary Arts in Sacramento and honed those skills at some of the most renowned Michelin-starred restaurants in the Bay Area, including Dio Deka, Alexander's Steakhouse, and Naschmarkt.
Chef Elias brings his expertise and experience of over sixteen years to Sonoma Family Meal. As the chef instructor, he will be leading our Culinary Training Program and connecting participants to meaningful work in the local culinary industry.
Jared Anacleto Brown, Chef De Cuisine
Chef Jared, a Sonoma County local, shares a deep passion for the mission of Sonoma Family Meal. Having grown up with food insecurity, Jared understands the struggles it can bring. Although food has always held an important place in his life, he never expected it would become his career path.
Jared graduated at the top of his class in Anthropology from UC Santa Cruz in 2021. After college, he started as a prep cook at a small pizza restaurant and quickly fell in love with the culinary world. His dedication propelled him upward, becoming a sous chef at 23 and a kitchen manager and private catering chef by 24.
In his free time, Jared enjoys entertaining friends and family and skateboarding. In this new role, he’s most excited about inspiring his team to excel and spreading joy through each meal, one plate at a time.