But you can call her Whit. Before starting The Preservery from scratch with her husband and business partner, Obe, back in April 2016, she worked as a professional baker, cooked on the line in fancy restaurants, worked in specialty food markets, managed coffee shops, catered events large and small, and ran her own personal chef company (not necessarily in that order and sometimes all at once). She grew up in Fresno, in the midst of the California Cuisine movement, where her hippie, urban homesteading parents grew much of their own fruits and vegetables and made almost everything they ate from scratch, including bread, pasta, ice cream and, of course, preserves of all kinds. She is passionate about eating well, treading lightly, fighting for social justice in the restaurant industry, knowing where all her ingredients come from, cooking with the seasons, and giving vegetables their proper due.
IN THE PRESS: Body of Work - Whitney Ariss of The Preservery
Dr. Obe Ariss
Known also as Obadiah to his mother and anybody reading his driver license. Originally hailing from the beautiful city of Toronto, Obe is a doctor of music, pianist, business entrepreneur, nonprofit expert with over a decade of development experience, student of baking and lover of whiskey. Oh, and if you are ever looking for somebody who has encyclopedic knowledge of all things automotive, here’s your guy. His Czech-born mom and Lebanese dad instilled in him an adventurous, even fearless palate along with a deep appreciation for anything flavored with lots of garlic and lemon juice and drizzled with a ton of olive oil. He’s the reason we have hummus and cool stuff like rosewater on the menu. (You’re welcome!)
IN THE PRESS: Alumni Combine Passions to Open Music and Food Hall in Denver