“The Cultivate event is important to our community because it is an opportunity to bring us all together around one mission to fight cancer, while using one of our defining strengths, food.  As the farm to fork capital, Sacramento in some ways defines itself around food, great Chef’s and an abundance of agriculture, and Cultivate brings all three of those things together, in order to make a substantial impact on the fight against cancer.

 My dream for the event is that everyone involved leaves inspired, motivated and determined to use their own experiences and resources to help support ACS and its fight against cancer in the future.“

” Cultivate is bringing people together to make a real impact. In sports and in life, the strongest organizations are the individuals that show up for each other, and that’s exactly what this event represents.

Cancer affects all of us. Like so many, I’ve seen firsthand the impact it can have on the people we care about, and it is something that drives me to be part of the solution.

Cultivate is more than a great night out. It’s a chance to rally our community around something much larger than ourselves, supporting the American Cancer Society’s mission and expanding access to critical resources right here in our region.

By coming together, we are creating an experience that’s both meaningful and memorable. One that helps ensure no one has to face cancer alone. I am proud to be part of a community that steps up, leans in, and makes a difference. “

“As a registered dietitian and adjunct food and nutrition professor at Sac State, I’m thrilled to serve as the Nutrition Chair for Cultivate. This role uniquely allows me to blend my professional expertise with my personal journey as both a cancer caregiver and survivor. This campaign represents a powerful opportunity to make meaningful differences in the lives of cancer patients and caregivers throughout our region.

This event is truly one of a kind—it unites chefs, health systems, and local organizations to ignite meaningful conversations and forge powerful partnerships. It’s more than just a dinner; it’s a chance for Sacramento’s business community and leaders to come together and make a lasting difference for those in our community impacted by cancer.”

Chef Santana Diaz leads UC Davis Health’s production kitchen, one of the largest in the region, where more than 6,500 meals are prepared daily across three locations on the Sacramento campus. Under his leadership, the Food and Nutrition Services team has become a national model for health care food operations. It is recognized for its commitment to sustainable, healing-focused culinary practices that support long-term wellness.

A native of Yuba City, a small agricultural town about 45 minutes north of Sacramento, Diaz brings deep regional roots and a passion for locally sourced food. Before joining UC Davis Health, he made history as the executive chef of the Golden 1 Center, home of the NBA’s Sacramento Kings, where he developed the first food program in the sports industry to source 90 percent of its ingredients from within a 150-mile radius.

Diaz previously refined his culinary expertise as executive sous chef at Levi’s Stadium in San Francisco and in several acclaimed restaurants, including Taste in Plymouth and The Firehouse in Old Sacramento.

“When we reduce the unnecessary additives and preservatives of the food we consume, educate our patients, visitors and staff, we ultimately make a healthier community.”