Our Story

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In 2004 Wayne and Amy Dufond founded Field to Family Natural Foods in Petaluma CA. The business began by offering centralized sales and merchandising support to Ranchers and their customers. We are building brands through building relationships.

Supporting Ranchers and Ranching Families

We are a family business dedicated to the raising and selling of the highest quality natural and organic meat and poultry. Always committed to supporting sustainable family ranching, animal welfare systems and sharing savory tastiness.

PETALUMA CA

Meet the family

WAYNE DUFOND:Founder and CEO Field to Family Natural Foods

Wayne has worked within the natural foods industry for 36 years. He spent 33 years with Petaluma Poultry Processors and the Rocky and Rosie team, during which time he managed production-planning operations, established national distribution channels, and became the National Natural Foods Sales Manager. Wayne worked directly with Allen Shainskey, one of the founders of Petaluma Poultry, and the recipient of the first USDA Organic Certification for poultry. In 2004, Wayne founded Field to Family Natural Foods. In this role he is able to offer consolidated sales, merchandising and educational services across a wider range of natural proteins. As a knowledgeable and trusted resource within the industry, Wayne is sought out regularly for his support and assistance. Wayne is in charge of all daily operations, sales and merchandising services, distribution, logistics, Research & Development, new products and accounts.

AMY DUFOND:CFO/Office Manager

Amy’s background is in manufacturing and customer relations. After a long-term career in the high-tech industry, she was eager to partner with her husband Wayne to fulfill their dream of opening their own business in the Natural Foods marketplace. Amy brings her experience and expertise in management, communications, and customer satisfaction to Field to Family and is in charge of financial and administrative operations and strategic planning.

CHEF JOHN DALLETT:
Head Chef/Product Development & Sales
Chef John Dallett began his restaurant career at the age of fifteen near his hometown of Corinth, Vermont. He thrived from the kitchen’s energy and dreamed of owning his own business. He graduated from New England Culinary Institute, worked in fine restaurants in Napa Valley and Europe and traveled as far as South America. Among many restaurants and hotels he was the Executive Pastry Chef at the Museum of Fine Arts in Boston and the Executive Chef for Whole Foods Market where he worked for eight years. In January 2008 John joined Field To Family as product development manager and Chef.