Hi, I’m Rebekah. Almost a decade ago, I was a waitress who met a guy with flour on his apron and fire in his eyes (well, technically in the brick oven he was working). Between lunch rushes and slow Thursday afternoons, we fell in love. These days, Brayson and I are married and run Field and Flame, our catering and private chef business based in the Texas Hill Country.

Brayson is the chef and the creative force behind every dish we serve. He builds custom menus for each client, grounded in seasonal, local ingredients and the kind of thoughtful cooking that makes people stop mid-bite and say, “Oh wow.” He’s the back-of-house wizard, the one who will happily smoke his own brisket for twelve plus hours because “nothing else tastes right.”

I’m the front-of-house half of this duo. When I’m not pouring wine or setting tables, I’m photographing Brayson’s culinary creations and keeping this website running. (If something looks off, feel free to blame me.) Occasionally, I even step in as sous chef.

Together, we bring events to life so you can relax and enjoy the moment. Whether you're planning a dinner party, wedding, or a multi-course feast under the stars, we’d love to help make it unforgettable—one flame-kissed dish at a time.