CHEF. STORYTELLER.
EXPERIENCE CREATOR.

Dinner should give you something to talk about.

Explore Working Together
Enter Club Supsup

Private dining, wine country experiences and slightly unexpected food inspired by California’s Central Coast and my Mexican + Puerto Rican roots.

AS SEEN + RECOGNIZED BY
Food Network’s Chopped,
Edible SLO, NEW TIMES SLO,
James Beard Foundation Legacy Network

Multiple plates of gourmet beef dish topped with microgreens and served with fries, on white rectangular plates.

PRIVATE DINING + EVENTS

A New Chapter in Culinary Experiences.

My calendar is now dedicated to Club SupSup, culinary collaborations, and select creative projects.

I am no longer accepting general private dining or small-event bookings.

Private experiences are considered on a limited basis for returning clients, established collaborators, and new inquiries with a $5,000 minimum investment. Returning clients and culinary collaborations are not subject to this minimum.

For those hoping to experience my cooking, I invite you to join me at Club SupSup.

Explore Working Together
Explore Club SupSup
A table set for a formal dinner with glassware, napkins, a floral centerpiece with pink and white flowers, and a candle in a holder. A decorative bowl and a labeled napkin holder are also present.

Club SupSup

Not just a dinner, an experience.

An intimate roaming supper club bringing up to 14 guests together in unexpected spaces across California’s Central Coast.

One of six Edible SLO “Edible Approved” Culinary Experiences.

Seal for Edible Magazine San Luis Obispo with a fork and knife icon, stating 'EDIBLE APPROVED,' 'CULINARY EXPERIENCE,' and 'Tested & Loved'.
Get On The List

Cook with Candice

Not ready to throw a whole dinner party with me just yet? We can still cook together.

RECIPES + GUIDES

Dinner-party menus, recipes, sauces & things worth making.

SHOP THE DOWNLOADS

ASK A CHEF

Menu planning, recipe troubleshooting, dinner-party help, and more.

BOOK A SESSION

[Give a Gift Card ]

A LITTLE ABOUT ME

A woman standing in a field of yellow and purple flowers, wearing a straw hat, a white lace crop top, and beige pants, with a tattoo on her left arm.

I wasn’t always a chef. I studied politics at Cal Poly SLO, spent years working in tech, got laid off, and finally went to culinary school. Since then, I’ve cooked in fine-dining kitchens, built a private chef business, written a cookbook, competed on The Food Network’s Chopped, created Club SupSup, and cooked my way around California’s Central Coast. My food pulls from my Mexican and Puerto Rican roots, the places I’ve traveled, the people I’ve met, and whatever idea I can’t stop thinking about next.

Read My Story
Close-up of a fried food item, possibly a piece of fish or chicken, topped with powdered seasoning or cheese, on a dark background.
A rectangular white plate with a serving of food that includes a creamy orange sauce, topped with sprouts, and garnished with red and green herbs.
A dessert slice topped with nuts and fruit on a rectangular white plate, with a bottle of wine in the background and a decorative white element to the side.
Close-up of a pasta salad with chopped cured meat, shredded cheese, and mixed greens on a white plate.
Multiple soft-boiled eggs, some cut in half showing bright yellow yolks, on a metallic surface.
Close-up of a bowl of seafood salad topped with microgreens. The salad contains chunks of shrimp or lobster with a creamy dressing, in a speckled ceramic bowl on a dark wooden surface.