The Local Grape

Joyful Owl Chef, Morrisa Rose

…Food serves as far more than a processed bag or box of something we can just consume to curb our physical hunger. The art of seeing, smelling, tasting, hearing the crackling, feeling fulfilled, and being a part of an experience is what brings me true joy and passion…

My mission as the Joyful Owl Chef is to bring joy back to eating. It should be a delight to the eyes, with vibrant color, an aromatic journey through the senses. We have the incredible ability as human beings to experience our senses, and eating ticks every one of those boxes in a truly magnificent way!

I truly believe that healing comes from our experiences— the joys of our lives, when we feel nourished, loved, and supported. It all starts from within so it can ripple and radiate outward… To be a part of those joyful moments with my clients, friends, family, strangers, is a truly unlimited gift that I get to experience each and every day.

With every meeting, with every event, within each and every moment, I am sharing an infinite abundance with those I gather with. I very much looking forward to opening up the Joyful Owl and welcoming each and every one of you to experience food in a joyful, fulfilling, and healing way.

David Schatzle

Growing up in the Central Valley one of the first things David learned to appreciate and savor was food; from fresh produce to gorgeous meats grown and raised on the ample, supple lands from Madera to Mariposa. Going to farmers and flea markets, the scents of roasted chilis and juicy peaches filling the air with their aromatics still inspire David today.

Chef Schatzle was lucky enough to be given the chance to learn and appreciate other cultures’ cuisines and continues to find joy in being able to incorporate those influences into his cooking now. Living in such a beautiful place as Mariposa allows Chef Schatzle to cook seasonally and shows off the true potential of the ingredients we have around us.

Working in Oakhurst, Bass Lake, Mariposa, Coarsegold, and Fresno, has allowed Chef Schatzle to hone his craft with the guidance of many mentors, and now, with his wife and two boys, is raising a foodie family here in Mariposa and hopes to expand the world of food here in this amazing place and share it with you all.

From my kitchen to your table,
David Schatzle

Chef Robert W. Snyder III

Chef Robert W. Snyder III

The Local Grape is excited to welcome Chef Robert W. Snyder III to our growing community of Wine Dinner cuisinière and cuisiniers!

Chef Snyder has had a long and productive relationship with cooking, starting with his family and interacting at his father’s restaurant. At an early age, Chef Snyder discovered a deep passion for culinary arts and at fifteen years old began a career in the restaurant industry where he quickly developed a great eye for detail and vision. This quickly led to becoming the Executive Chef at Graffiti’s restaurant in Destin, Florida and the success led him to pursue and complete a degree in Culinary Arts / Restaurant Management from the Scottsdale Culinary Institute in Arizona.

Over a fifteen-year span Chef Snyder traveled for experience and knowledge— resulting in opportunities to work with many Michelin-starred chefs including those at the renowned French Laundry and Meadow Wood Restaurant in Napa, California.

Chef Snyder is proud to list his role as Executive Chef for the renowned AAA Five Diamond, Relais & Châteaux association member Chateau du Sureau’s “The Elderberry House” in Oakhurst, CA as the flagship of his career.

Having truly experienced one of the highest platforms of culinary arts, Chef Snyder loves the creative process of fine dining, the challenge of preparing a different menu each day, using only fresh, market quality ingredients and making the guest beyond happy.

“Culinary education is an important passion for me. I have had the opportunity of being able to educate the next generation of young chefs and teach the importance of eco-friendly techniques, sustainability, and supporting local farms. I am constantly learning and absorbing modern techniques. Each day of this career offers something new to a boy still playing with his food.”

Soufflé Cakes & Catering