Celebrate the beginning of our new season on the farm, under the oaks with the help of our brilliant friends from Afternoon, and gorgeous fall flowers from the fields. Cheers!

Join us for our first Farm Dining Experience of the 2024-2025 season!

Swallowtail has been pioneering the authentic farm to table dining scene since its inception in 2009, inviting superlative chefs into the fields to create one-of-a-kind seasonal al fresco dining experiences. Our apprentice diaspora has now brought similar events to many other farms in the area, and we are proud of the movement that we have sparked here.

We continue to bring fresh creatives to the local scene, and to offer singularly enjoyable experiences to our guests and our community. We invite you to once again have a seat at our table.

Featured Guest Chef — Phil Bailey-Anderson of Afternoon Restaurant

Our first collaboration with Chef Osmel Gonzalez of EntreNos, a new Miami restaurant recently awarded a 2024 Michelin star.

Born and raised in Havana Cuba, Osmel moved to Miami at the age of 22. After doing multiple jobs, he found his passion for cooking in the kitchen of Matador Room by Jean George Vongerichten.

In 2018, Osmel left to Spain for an apprenticeship at Disfrutar, Barcelona and La Botica, Matapozuelos. Upon completing his time in Spain, Osmel moved to California and began working at Singlethread, to later become a Sous Chef.

During his tenure at Singlethread, Osmel worked alongside some of the best Chefs in the world such as, Jorge Vallejo (Quintonil), William Bradley’s (Addison), Val M Cantu (Californios), Shinobu Namae (L’Effervescence), Junghyun Park (Atomix). Osmel also completed various stages at renowned restaurants like Harbor House, Den and Kikunoi. 

After his journey around the world, Osmel moved back to Miami to join the team at Ariete, as Chef de Cuisine. It was there where he met Evan, and EntreNos was born. 

We are thrilled to celebrate a new year with Chef Osmel, and to bring his brilliant talents to Gainesville and the farm kitchen.

Ellie Schultze grew up in St. Augustine and got her Business Degree at the University of Central Florida. Starting at just 14 years old, she’s worked her way through nearly every position in restaurants, from bussing tables to head chef. She’s an avid traveler who’s been to over 50 countries and taken cooking classes in Mexico, Thailand, Cambodia, Vietnam, China, and Nicaragua, finally landing in NYC to attend culinary school and learn the ropes in the fast-paced cutthroat kitchens of the city.

Ellie went to the Natural Gourmet Institute in NYC, where she was trained in classic cooking techniques, focusing on healthy dietary alternatives like vegetarian, gluten free, and auravedic philosophies.

After years in restaurants, she turned to recipe development, and has worked as the Head of Research and Development for a national ice cream brand based in Brooklyn, in charge of sourcing specialty ingredients, streamlining operating procedures, and creating new ice cream flavors.

Ellie moved back to St. Augustine in 2021 to work towards the goal of opening her own restaurant. While her dream concept, Vilano Main Street Diner, is still waiting to get open, she’s jumped straight back into the community as a private chef, caterer, and volunteer. She’s currently the chef at Chez L’amour on San Marco Ave, Uptown St. Augustine.

Chez L’amour is a music venue, jazz bar, eclectic social dining concept and romantic destination, with an international love affair with food. You’ll find dishes inspired by South East Asia, the South of France, South America, and South Africa, pretty much everything except St. Augustine’s typical Southern fare, intentionally bringing something new to our old town.

We can’t wait for ya’ll to taste the chemistry of Chef Ellie’s first date with the farm.