Chef Geno’s career spans over three decades and across various cities and industries. He has cooked in restaurants and athlete training centers, at conferences and in recovery centers. Through all of his experiences cheffing, Geno has learned that his greatest joy is being able to cook with ingredients from local, organic, sustainable sources – and he is able to do that at Capo Canyon utilizing our on-site organic garden.

In addition to being an accomplished chef, Geno is also an expert organic gardener with degrees in sustainable horticulture and sustainable landscape design as well as certificates in wellness gardening, urban farming, permaculture and waterwise management. Geno helps maintain Capo Canyon’s organic garden as well as leads a weekly therapeutic horticultural group for residents. 

Geno believes the value of a balanced nutritional diet is imperative in the caring system provided at Capo Canyon and takes great pride in his role as part of the treatment team.

“What could be more personal than putting nourishment into another person’s body, achieving sustainability” – Chef Geno