About
Chef Sabrina’s culinary career was effectively launched by the 2020 pandemic. Having just committed to cooking full-time, she closed the doors of her previous business and came on as a line cook at San Diego’s Cowboy Star, only to be sent home on indefinite leave just a few weeks later. With no clear next step on the horizon, Chef Sabrina dove into learning as much as she could while experimenting with how different techniques reflected the flavors of her heritage. Her creative momentum soon resulted in a robust home catering business, which transitioned with the end of lockdown into private chef bookings all over the region. Thanks to her self-taught approach, Chef Sabrina combines her Mexican, Cuban and Italian background with her extensive travels in Europe and Asia to offer a truly original take on local, seasonal organic produce.
