About Brenda

 As a kid you would find me in the kitchen, at my mother’s side while she made tortillas. I would watch as she eyeballed the flour, added salt, and mixed in the olive oil until it felt right. My mom cooked with her senses and I wanted in. My time spent with her, learning hands-on the foundations of Mexican cuisine, is what sparked my personal love of cooking. And I reference those little moments when I am in the kitchen today, trying to bring ingredients to life like my mom would.  

Since making tortillas as a child, my culinary career has blossomed and included a number of renowned Bay Area restaurants where I was introduced to the importance of working with small farms and seasonal ingredients. Some time spent in Italy as a member of the Rome Sustainable Food Project deepened my appreciation for farm-to-table cooking. And getting dirt under my nails at Alemany Farm in San Francisco showed me how brilliant produce can be when farmed with care. All of these experiences have allowed me to come into my own as a chef, and today my menus proudly reflect the philosophy that matters most to me: using seasonal ingredients and rustic cooking techniques to craft memorable meals for special occasions.

In addition to my San Francisco-based private chef business, I am also a culinary teacher at Heat of the Kitchen (HoTK). HoTK is a non profit organization based in an alternative high school in San Francisco. We help at-risk youth learn transferable workplace skills through cooking together. Since starting my position as a culinary teacher, I have helped in the revitalization of the garden on campus, which has since been included in our teaching curriculum. We focus on gardening and teaching our students the importance of fresh food, and proudly cook, eat, and share what we grow as a community.