Signature dish:
Surf n Turf
What can I say, I LOVE food!
I have been in the culinary industry for going on over 14 years. My decision to attend The San Diego Culinary Institute, ranked 7th in the Nation, was inspired by my Mother. I graduated in 2007 and got my first gig at Mister A’s in downtown San Diego. I honed my skills and technique there as I worked my way up from garde manger to line cook very quickly. I completed my externship there and was looking to set foot into the catering world. I worked for a small catering company, The Gourmet Group, and started to really understand the catering industry.
From there, I ventured into the Corporate world, and climbed the ladder for 8 years there. Compass Group USA is where my career took off as I stepped into a brand-new kitchen at Qualcomm, San Diego. I was responsible for overseeing all catering operations on campus (3 million), operating a café (2 million), an on-site garden, VIP tours & lunches, traveling to help open accounts and keeping my food and beverage costs within budget. My kitchen was the largest in Southern California, a show kitchen with all the bells and whistles, and was declared a Center for Excellence in which I trained all incoming new chefs in the area.
I also worked at The Wild Thyme Company, San Diego’s voted “best caterer.” I began my job here in March of 2018, as the Executive Chef, I put my own processes and organization into place and took great pride in the beauty of all my food creations. While working here, I led the culinary team as we focused mostly on weddings, events on the USS Midway, private dinners, receptions, happy hours & corporate events.
I currently run a successful private chef business here in San Diego, and have the pleasure of meeting so many beautiful clients that re-book with us each year.
I look forward to sharing a memorable and special food experience with you and your loved ones in the comfort of your own homes. Thank you!
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Chef Lesa catered our business dinner at a VRBO rental and I highly recommend! First, great communication on logistics and menu. Second, no issues on coordinating day-of. Our group went sailing so I essentially gave her instructions on how to get in the house and make herself at home in the kitchen. Finally, amazing food! Imagine coming off of sailing, entering the house and having this beautiful buffet setup for us. Book Chef Lesa.