Sacramento

Chef Thad-

I’ve always had a deep appreciation for great food, so when I left the Air Force, I decided to fully pursue my culinary passion. Since then, I’ve spent many years cooking in restaurants, but I’ve discovered that my true joy comes from cooking in more intimate settings, teaching cooking classes, and creating memorable meals for special events where my creativity can really shine.

Growing up in a military family exposed me to diverse flavors from around the world, shaping my palate and my style—which I’d describe as a Southern chef with an Asian flair. My wife and two kids remain my favorite customers, and I would be honored to cook for your family or friends as well.

When I’m not in the kitchen, you can find me studying film at Sacramento State University, cheering on the Kings, or playing basketball.

Chef DeWayne-

With 10+ years as a professional chef and a lifelong foundation in high-performance athletics, I bring precision, creativity, and purpose to every pursuit. My career began with 15+ years as a competitive ice skater, followed by 15+ years of professional coaching—guiding athletes to the National level while empowering neuro-divergent and physically challenged skaters to train, compete, and thrive, includingthrough the Special Olympics.

Today, I combine my passion for food, coaching, and community in meaningful ways. As a personal chef, I craft customized meal experiences that fuel performance and bring people together—whether through athlete-focused meal prep or elevated family-style dining. I also work with Self-Determination Programs (SDP), teaching neuro-divergent individuals how to cook homemade meals safely and confidently, with a focus on independence, life skills, self-esteem, overall health, and quality of life.

Across every kitchen and skating rink, my mission remains the same: to teach, to elevate, and to empower others through skill-building, creativity, and care.

San Diego

Chef Fernando-

Growing up, cooking was an essential skill my siblings and I had to learn. With my parents working long hours, someone had to take the lead in the kitchen—and I genuinely enjoyed it. Feeding my brothers and sisters and seeing their reactions gave me a sense of pride and accomplishment. Little did I know that those early moments were the spark of a lifelong passion.

Living surrounded by thousands of acres of agricultural fields was another profound influence. I began to understand how deeply food shaped our community in the Imperial Valley—and how its impact reached far beyond our hometown. I realized that food is powerful: it’s nourishing, it brings families and strangers together, it communicates love, and it tells a story without saying a word.

Some of my most cherished memories are our Sunday barbecues at my grandparents’ home. After my grandfather retired from decades of hard work in the fields, he built lasting relationships that still bless our family with fresh vegetables delivered right to his doorstep. Those same roots—the ones nurtured in the soil of our valley—are the ones that run through me: community, connection, and care.

Today, I carry those values into my culinary work. Alongside cooking for families and special events, I also teach cooking classes, including classes designed for kids with disabilities. Helping them discover confidence and joy in the kitchen is one of the most meaningful parts of what I do.

The fields shaped my community—and that same spirit continues to shape the way I cook, teach, and share food with others.

San Diego (North County)

Chef Stephanie-

I have a deep love for the art and creativity of crafting beautiful, delicious foods for others to enjoy. My culinary journey began in 2018, when I managed a family-owned restaurant for several years. From there, I launched my own pop-up restaurant and Private Chef business, allowing me to further explore my passion for food and hospitality.

Teaching both kids and adults the joys of cooking is another area I truly cherish. I have extensive experience working with children and teens in after-school cooking programs, as well as supporting kids with neurodiversity and ASD. Helping people of all ages create healthy meals that make them feel good from the inside out is at the heart of what I do.