Chef Yessie

Growing up in Central California allowed me to understand agriculture. I loved helping my uncle harvest tomatoes, bell peppers and jalapeño’s. At ten years old I watched Julia Child make Coq au Vin inspiring me to cook for my siblings. I took great pride in garnishing their plates with cilantro and lemon slices…. After opening up my first issue of Bon Appétit. I developed a love affair for the culinary world. Eventually, I moved out of the farm and into the city where I obtained a Fine Arts Degree. 

My career as a personal chef started in my early twenties. I have been fortunate to cook for top developers, Hollywood elites, and business professionals. While traveling with clients a few tasks include: shopping at local farmers' markets, ordering from specialty butchers, and cooking foods native to the country. Creating seasonal menus using fresh fish and vegetables is foremost important. My luxury background has groomed me to respect and appreciate all cultural cuisine.