Serge Falesitch has managed exclusive estates in Malibu, Beverly Hills, and Rancho Santa Fe. He cooked alongside Wolfgang Puck and was named one of the “World’s Best Chefs” by the American Academy of Hospitality. He has studied sustainability practices for over a decade and is a certified LEED Green Associate. But years ago, when he was a young boy living in Tahiti, he told his parents that he wanted to be a gardener when he grew up. Today, he is doing just that, drawing from his rich expertise in cuisine, hospitality, estate management and sustainability to make edible conversion accessible and attainable.

Edible conversion is the practice of transforming an existing outdoor space into an edible landscape. A former executive chef for Spago, Serge has an intimate understanding of seasonal produce and can visualize, construct, and install gardens that bring farm-to-table culinary practices into your very own backyard. From elevated garden planters to orchards, Serge’s designs evolve with the seasons and are created to be as pleasing to the eye as they are to the palette. Rooted in the Rancho Santa Fe community, Serge also brings a keen understanding of the coastal climate and local landscaping practices to his work, ensuring that each garden is designed to flourish season after season.