meet our team


Scott Peterson


“I get to light it on fire? Yes!”

Scott’s first memory in the kitchen was touching the hot stove that his mother told him NOT to touch. His second culinary memory was around age 11, when he cooked cherries jubilee for his family on Thanksgiving. He got to light it on fire. From there, his passion grew and eventually carried him to the Culinary Institute of America in New York, where he met Amanda.

While in New York, he worked hard to earn an internship at the now two Michelin Star restaurant, Aquavit, where his skills flourished. After New York, his adventurous spirit led him to travel and experience food in different parts of the west, where he learned great respect for agriculture and knowing where your food and ingredients come from.

It was a quick transition to wanting to develop the skills needed to grow the ingredients that are the foundation for great food. Scott is passionate about working the land to help it reach its full potential. He is constantly trying to absorb more information and learn how to better grow and care for the land. His passion for sustainability and efficiency help create new ideas and plans for the different sections of the farm. As all farms, it is a work in progress, going forward each and every day.

He now enjoys his “time off” running the farm with Amanda and caring for their many animals. Coming full circle, the pair is combining their love of farming and food every now and then with their 'Spoon Barn' dinners focused on showcasing small and sustainable organic farms and their ingredients.


Amanda Nuñez


If Amanda was a superhero, she would be called Captain Enthusiasm. A strong belief in happiness is what drives her every day.

At a fairly young age, she fell in love with food and cooking which led her to attend the Culinary Institute of America, where she met Scott. She worked hard and gained positions in great restaurants and resorts with the idea planted in the back of her mind that someday, somehow, she would have a farm with goats and make cheese. Everything in her life has led her to where she is now.

Her experiences traveling and living in different parts of the west have encouraged her to live in the now and do what makes her happy. 

Amanda was excited to learn from the best and moved their little newly-wed family to Oregon, where they learned to care for goats, make better cheese, run a creamery, and enjoy life even more at Pholia Farm. With no original intention to bring goats home that summer, they ended up bringing back three beautiful, sassy, spunky girls to start their little herd of dairy animals.

The farm is growing every year and Amanda and Scott have big cheesy dreams for the future. In the meantime, they will continue to love each day and care for their farm, plant crops, make cheese, sell their goods at the farmer’s market.



Introducing the newest member of our team, Oswald! (Great Pyrenees/Anatolian Shepherd Mix) This little guy was born early December, 2017 and joined our team in early 2018. With tons of love and training, he will be protecting our chickens and goats in no time.


UPDATE JULY 5th, 2018: Oswald is growing into himself. He no longer looks like a puppy weighing in at 65 pounds with room to grow. Oswald spends his days lounging around the goat yard and his nights alerting us to the dangers in the world. I am confident that within a few months, he will have reached maturity and be fully trustworthy to protect his family of goats.



Quinn (Border Collie Mix) joined the team in November of 2016. She was extracted from a property with her 3 day old litter of 9 puppies (8 of which the Ojai Humane Society was able to save). Her previous situation was one of neglect and abuse. From the moment I met Quinn, I knew that she was meant to be in our faRmily. It has been a long road to get where she is now, but she is an amazing dog that we could not imagine being without. Her level of obedience and intelligence astounds me. She now believes that all new 'kids' must be her puppies and that she needs to protect them. Quinn will be sticking around for the long haul. We wouldn't have it any other way.