Our Story
Azul Acres is a charming farm with views of the Blue Ridge Mountains between Charlottesville and Harrisonburg, Virginia. Its proprietors, Scott Isaac Coles and Marti Cassinerio Coles, met in 2012 in Napa, California, where they began to dream of one day producing flavorful food and genuine fellowship within the community.
So, in 2018 they purchased their farm, a place with great views but severely overgrown with invasive plants. Little by little - using sustainable organic practices - they brought the soil and land back to life by replacing the brush with crops and livestock. Today, their market garden and animals are a direct source for their farm-to-table catering business.
Through the strong bonds of their marriage, business partnership, accumulative education and personal talents, Isaac and Marti have combined forces to bring all that they have dreamt of to fruition. They raise and grow, slaughter and harvest, cook and create fabulous meals with unwavering quality and hospitality. From their pigs to their produce, they hope their customers will taste the love and care they have given to every part of their farm. They truly love what they do.
Scott Isaac Coles
Chef/Proprietor
Chef Coles is a dad, husband, farmer and chef! He specializes in farm-to-table meals and pig roasts (he grew up on a farm), but he also has created culinary delights for high-end, award winning restaurants such as Ralph’s on the Park in New Orleans and Sierra Mar at the Post Ranch Inn in Big Sur, California, as well as Simons (founded by Celebrity Chef Kerry Simon) in the Palms in Las Vegas. He’s even cooked for a few famous individuals including Robin Leach of Lifestyles of the Rich and Famous!
It all started on his family’s 300-acre farm in Bedford, Virginia where he spent his days chasing cattle, gardening and cooking. His early love for food led him to attend New England Culinary Institute of Vermont, marking the start to his culinary pilgrimage.
After graduation, he cooked his way through some of the leading food meccas of America: New Orleans, Las Vegas, South Carolina, and the golden coast of California.
After meeting his future wife in California, Chef and Marti moved to Charleston, South Carolina and, then later, they danced their way to their home in Virginia. Now located outside of Charlottesville, Chef is dedicated his career as a fulltime farmer and caterer.
A insider’s secret: When Chef Coles caters your special event, be sure to request his signature dish “Shrimp and Grits”!
Marti Cassinerio Coles
Event Coordinator/Proprietor
Marti Cassinerio Coles always dreamed of having a beautiful farm full of happy animals (and children)! In fact, she drew pictures of her future farm when she was young and shared every detail with those who would listen.
She grew up in Napa Valley, California, riding horses and hiking through the forest of her family’s 13-acre rural home. She graduated with her BA in Creative Writing from Long Beach State University in 2012, moved back home with her parents, and immediately met her future husband.
Her love for wine and sharing good times with others sparked her passion for the hospitality industry. This drove her successful journey from being a restaurant hostess to operating full restaurants as a general manager to planning events at Washington and Lee University.
Today, alongside Chef Coles, Marti is doing what she loves. She is living her dream to live on a farm and be an event planner. This adventurous, curly headed human has her big brown eyes open to the world around her, always looking to create and share something wonderful with others.
Azul Acres is a charming farm with views of the Blue Ridge Mountains between Charlottesville and Harrisonburg, Virginia. Its proprietors, Scott Isaac Coles and Marti Cassinerio Coles, met in 2012 in Napa, California, where they began to dream of one day producing flavorful food and genuine fellowship within the community.
So, in 2018 they purchased their farm, a place with great views but severely overgrown with invasive plants. Little by little - using sustainable organic practices - they brought the soil and land back to life by replacing the brush with crops and livestock. Today, their market garden and animals are a direct source for their farm-to-table catering business.
Through the strong bonds of their marriage, business partnership, accumulative education and personal talents, Isaac and Marti have combined forces to bring all that they have dreamt of to fruition. They raise and grow, slaughter and harvest, cook and create fabulous meals with unwavering quality and hospitality. From their pigs to their produce, they hope their customers will taste the love and care they have given to every part of their farm. They truly love what they do.
Scott Isaac Coles
Chef/Proprietor
Chef Coles is a dad, husband, farmer and chef! He specializes in farm-to-table meals and pig roasts (he grew up on a farm), but he also has created culinary delights for high-end, award winning restaurants such as Ralph’s on the Park in New Orleans and Sierra Mar at the Post Ranch Inn in Big Sur, California, as well as Simons (founded by Celebrity Chef Kerry Simon) in the Palms in Las Vegas. He’s even cooked for a few famous individuals including Robin Leach of Lifestyles of the Rich and Famous!
It all started on his family’s 300-acre farm in Bedford, Virginia where he spent his days chasing cattle, gardening and cooking. His early love for food led him to attend New England Culinary Institute of Vermont, marking the start to his culinary pilgrimage.
After graduation, he cooked his way through some of the leading food meccas of America: New Orleans, Las Vegas, South Carolina, and the golden coast of California.
After meeting his future wife in California, Chef and Marti moved to Charleston, South Carolina and, then later, they danced their way to their home in Virginia. Now located outside of Charlottesville, Chef is dedicated his career as a fulltime farmer and caterer.
A insider’s secret: When Chef Coles caters your special event, be sure to request his signature dish “Shrimp and Grits”!
Marti Cassinerio Coles
Event Coordinator/Proprietor
Marti Cassinerio Coles always dreamed of having a beautiful farm full of happy animals (and children)! In fact, she drew pictures of her future farm when she was young and shared every detail with those who would listen.
She grew up in Napa Valley, California, riding horses and hiking through the forest of her family’s 13-acre rural home. She graduated with her BA in Creative Writing from Long Beach State University in 2012, moved back home with her parents, and immediately met her future husband.
Her love for wine and sharing good times with others sparked her passion for the hospitality industry. This drove her successful journey from being a restaurant hostess to operating full restaurants as a general manager to planning events at Washington and Lee University.
Today, alongside Chef Coles, Marti is doing what she loves. She is living her dream to live on a farm and be an event planner. This adventurous, curly headed human has her big brown eyes open to the world around her, always looking to create and share something wonderful with others.
