The Chef De Cuisine
Chef David was born in San Diego and raised in Peru. He has been cooking since he was 6 years old and been exposed to a vast array of cuisine in the Culinary world. He has worked in the food service since he was 15 and secured a European style apprenticeship at the age of 22 and served under Chef Andre Lengacher at the Hilton in Mission Bay. This apprenticeship required 6000 hours of hands on training plus taking related instruction at the Culinary department of Mesa College. Upon graduation in 1985, Chef David worked in corporate hotels in lead positions and became an Executive Chef of Cavanaugh’s River Inn in Spokane WA by the age of 30 in 1990. He has worked for Rancho Bernardo Inn, Hyatt Hotel, Omni Hotel, Hotel Del Coronado, Catamaran, Embassy Suites, Premier Food Service and Consummate Catering which managed the food services for the Coronado Yacht Club & Coronado Cays Yacht Club. Currently Chef David manage Food and Beverage at the Silver Gate Yacht Club in Point Loma San Diego He caters to a clientele of many private residences on Coronado Island, Fairbanks Ranch, Poway, Rancho Bernardo within San Diego. Read More
Liz has combined her background in culinary arts and education to create new opportunities and programs that promote sustainable food choices. She represents some of Southern California’s finest plant-based foods manufacturers and works with chefs to provide products and services to help increase their offerings of plant-based foods options. Liz teaches and leads community plant-based foods education programs through many of our local schools, colleges and libraries, she also leads professional development programs with local businesses and can be found speaking to students in classrooms across the county. Students learn all about what's driving the new plant-based foods economy. how it's expected to grow, and how It's a great trifecta of wins; it's good for our health, good for the environment, and it reduces our reliance on animals as a central food source taking us all into a new millennium of great clean healthy food.
Liz earned a Master of Arts in Management at National University, a Bachelor of Arts in Spanish from California State University San Marcos, and a Professional Certificate in Catering from UCLA Extension. She is a seasoned consultant, grant writer, scholarship manager, and culinary education professional.
Chef has earned an MBA, a Master’s in Education as well as an AS Degree in Culinary Arts. Currently she teaches at AI International Culinary Institute as well as at Grossmont College in the Culinary department. ShaSha sits on the Board of Directors for the CHEFS De CUISINE San Diego Chapter. ShaSha started her career in hotels, upscale country clubs, restaurants and catering companies throughout the US. She founded 3 companies including an Event and Planning / Consulting company, Italian restaurant and a mobile Coffee / Espresso company.
In addition, Chef has been featured as a keynote speaker at industry conferences such as NACE, in various magazines such as Forbes and on local San Diego TV stations as Channel 8 and Channel 10.
Chef Gideo brings passion and enthusiasm to the classroom by delivering creative, fun and stylish ideas. She continues to develop and learn new skills and bring these to the classroom. Her leadership and guidance have been invaluable to students and faculty. Her commitment is to help students achieve knowledge and success in their culinary career goals.
Founder of the KOA Restaurant Group LLC, grew up working in the fruitful orchards of the San Francisco Bay area. From the time he was 13 years old, his mixed heritage and love for exceptional cuisine fueled his passion to learn culinary methods and traditions from Classic trained french and Italian to the Asian and Pacific Island cultures. His formal education began in Hawaii at the Culinary Arts Program at KCC University of Hawaii. From there he continued to develop, learning techniques from Local celebrity chefs.Working at Famed US Venues Including the Renown Waldorf Astoria, Ritz Carlton Half moon Bay, Culinary Instructor International Culinary Center Silicon Valley and Internationally fine dining venues thru out Asia.Chef Jess & KRG now based in La Jolla Ca.
Currently President of CDC Education Foundation Chefs Assn also resides on the Board of directors CDC Chefs Assn of San Diego. Jess is working with multiple organizations utilizing technology to interface the Culinary/Hospitality industry to bring education to our youth of tomorrow.
Plant-Based Initiatives/Move to School