Linda Landers

"I am really blessed! This is very joyful work." —Linda Landers

After almost 20 years in the corporate world working as a claims adjuster, Linda took a chance and escaped the cubicle life! Now, she translates her passion for creating memorable events and making people happy into her life's calling as CEO of the Hidden Table. With a meticulous nature, hands-on approach, and boundless affection for her work, each day she helps to shape new special moments for her clients.

Linda is married to Chef Russ and together they have four wonderful daughters, a fabulous son-in-law, and two handsome and very gifted grandsons. They enjoy spending family time and entertaining their family and friends, who never turn down a party or meal at the Lander's house.

Linda graduated from Chico State with a major in Economics and a minor in beer drinking.

Russ Landers

Chef Russ has long been passionate about great food, and has always enjoyed preparing gourmet meals. In 2005, his lifelong love of cooking brought him to start The Hidden Table, a catering and personal chef service. Although he has many perfected recipes and 25 years of restaurant and catering experience, he really likes preparing dishes that match his clients' tastes.

Russ has trained in St Helena, CA, Europe, and South America with a focus on elegant peasant foods. He graduated from CCA and a 9 month stint at CIA. However, he is most proud to be a graduate of the CAML (Cooking All My Life) Culinary School.

Ben "Wyatt" Dufresne

Ben "Wyatt" Dufresne first met the culinary arts as a teenager working at a fish market in his hometown of Scotia, New York, where he first noticed the powerful role of local, fresh ingredients in cooking. After a double degree from Maine's Bates College in biology and environmental studies,

 Dufresne found his niche in a Lake Tahoe culinary career at PlumpJack Cafe under then-executive chefs Jeffery Powell and Larry Dunning.
 Dufresne worked his way up the chain from Pantry Chef to Corporate Executive Chef, ultimately helming culinary direction for the company's nine locations.

A new family brought stints at the Firehouse Restaurant and Paragary's—a 2022 James Beard Best Restaurant semi-finalist under his watch—to Dufresne's current place running the kitchen at The Hidden Table, where his cuisine draws from both his love for nature and background in science. His knowledge of how things grow, the anatomy of animals and fish, and the environmental impact of sustainable sourcing all inform a cooking techique poised between cutting-edge and classic, and with keen attention to local organic products.

Megan Arnold

Growing up in Sloughhouse, CA, Megan was spoiled by the local farms and firmly believes that "fresh is best." Megan comes to The Hidden Table after ten years of working in restaurants in Sacramento and El Dorado County, specializing in farm-to-fork seasonal menus. She has taken that knowledge from the kitchen and uses it to work with clients to create the menu of their dreams. She is always happy to help and give clients the best experience possible when booking any event.

When she is not putting together your perfect proposal, Megan likes to spend time at home with her amazing son, Wyatt, and his two fur siblings, Pico and Nemo.