From an early age Violette exhibited a passion for cooking. She would spend time in the kitchen with her Mother and Great-Grandmother learning family recipes and experimenting with new ones from cook books.
In 2003 she won The San Diego Art Institute’s best teen chef in America Scholarship competition. She earned an Associate of Science in Culinary arts and a Bachelor of Science in Culinary Management.
While attending school she worked at Island Prime, C-Level Lounge, Soliel K in the San Diego Marriott, Hospitality Inc (one of San Diego’s largest catering companies), and Woolfies Bakery in Cape Cod, Mass.
Upon completing school she became a sous chef at Hospitality Inc. From there she went to work for Compass Group overseeing corporate catering and restaurant operations for 11 years in companies like LG Electronics, Teradata, and Qualcomm. Most recently she was the Executive Chef at the Wild Thyme Company where she would oversee large scale events, weddings, private dinners and restaurant operations.
As a San Diego native Violette has a passion for quality farm to table ingredients and uses classic techniques to bring her dishes to life. She specializes in one of a kind private dining experiences.