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Chefs in La Mesa

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Savour a private chef delight in La Mesa

Chef

Modern Mexican cuisine by Israel

22 years of experience I'm a seasoned chef and culinary consultant who grew up cooking traditional Mexican fare. I studied at Le Cordon Bleu Las Vegas, honing my culinary skills. I've traveled the country helping restaurants by refining menus and streamlining kitchens.

Chef

Sensory-driven private dining by Daniella

20 years of experience I'm a chef, sommelier, and visual artist who creates unique culinary experiences. I studied culinary art, worked at Biko & Rústico, and learned in my grandmother’s kitchen. I won Best Baja Dinner (San Diego Magazine) and 1st place Ceviche Master of California.

Chef

Personal Chef by Michael Rodriguez

With over 14 years of experience in the hospitality industry, I’ve cultivated a deep passion for creating unforgettable experiences through food. My background spans a variety of restaurants, where I honed my skills in both the kitchen and guest service. Today, I specialize in crafting custom menus and hosting intimate, meaningful events that blend creativity, flavor, and professionalism. Whether it's a private dinner or a curated culinary experience, I bring heart, precision, and a personal touch to every plate.

Chef

Award-winning flavors by Chef Toco

15 years of experience I craft personalized culinary experiences for retreats, weddings, and private events. I studied at the European Center Culinary School in Curitiba, Brazil. In 2008, I opened my first restaurant & won a major national award for Brazilian cuisine.

Chef

Baja-Mediterranean cuisine by Angel

10 years of experience I have hands-on experience at celebrated spots like Bleu Boheme and Wormwood. I started in large-scale catering and evolved in French and Baja-Mediterranean kitchens. I was part of the team that earned Wormwood 'Best New Restaurant of 2022'.

Chef

Latin American flavors by Hector

9 years of experience I’m a Mexican-Ecuadorian chef with extensive experience in South American cuisine. I trained at a world-class culinary college with French-influenced instruction. I’ve worked as an executive chef and co-owned restaurants in Mexico and Baja California.

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Fire-grilled Argentine cuisine by Emiliano

I’m Chef Emiliano — a culinary nomad born in Argentina and now based in San Diego. I’ve spent years mastering the art of asado, Argentina’s fire-cooked tradition rooted in intuition, patience, and respect. My path led me to run a restaurant in Brazil, work in kitchens across the U.S., and explore Southeast Asia’s bold, vibrant flavors. These global journeys shaped my rustic, soulful cooking style. I now create immersive, open-fire meals that connect people through flavor, fire, and story. Whether I’m slow-roasting short ribs or hanging chickens above glowing embers, I bring tradition, atmosphere, and energy to every gathering. When we sit at the fire and share a meal, we’re not just eating — we’re creating a memory, a moment of connection that lingers long after the last bite.

Fresh fusion fare by Francoise

20 years of experience she is a chef who has worked in fine dining in villas and on yachts. She trained at Gambero Rosso Italia. She also learned about the cuisines of different countries when she was a traveling chef.

Headed south For winter by Mikhail

10 years of experience I bring creativity and a deep love for Southern, Caribbean, and Japanese fusion cuisines. I am ServSafe Manager certified, ensuring food safety and quality. I served as a private chef for a 90 Day Fiancé couple, crafting unforgettable meals.

Southern Comfort by Rashad The Chef

10 years of experience I lead the kitchen at The Blu Cabana Cigar and Wine Bar, offering high-quality meals. I trained from bus boy to head chef over my career. I enjoy creating recipes and preparing food for service and special events.

Global Flavors Catering by Chef Onyi

7 years of experience I blend Pan-African and Southern American flavors with modern culinary techniques. I trained in top restaurants across DC, Atlanta, LA, and Houston. I founded Dinner with Strangers and served as Culinary Director for SD Swim Week.