About Candice

-Early Life-

Chef Candice was born and raised in Los Angeles, CA, growing up in Culver City. She first moved to the Central Coast to attend Cal Poly San Luis Obispo where she graduated with a B.A. in Political Science. After college, her and her husband moved back to Los Angeles to pursue their careers. She worked in tech for several years before the fortuitous day when her entire department was laid off.

-Career-

Candice took her severance pay and decided to pursue her life long dream of becoming a Chef. She attended The New School of Cooking in Culver City and changed the trajectory of her life entirely. Under the guide of exceptional teachers and mentors, she propelled herself up the culinary ladder. After some time at the Langham Hotel in Pasadena, she launched Chef Candice LLC, a quickly successful Private Chef business catering to elite clients in Beverly Hills and the greater Los Angeles area. During the pandemic in 2020, she and her husband relocated back to the Central Coast where they now reside with their family on their growing farm in Creston. Candice spent some time exercising her culinary prowess as a Sous Chef and then Executive Chef at prominent local vineyards before reopening the doors of Chef Candice LLC.

-Other Ventures-

Chef Candice can be found creating unique dining experiences throughout the county in collaboration with a variety of vendors, business owners, winemakers, etc. She also takes on private clients bringing the magic of her food directly to their home or vacation rental. She provides a variety of services including cooking classes, private dining experiences, menu consultations, and much more. You can also find her cooking as the Chef at Kindred Oak Farm in Paso Robles. Additionally she is the founder, owner, and Chef of Club SupSup, the Central Coast’s first and only Latin inspired supper club happening through the county. Chef Candice is a published author, you can find her book “The Versatile Chef” on Amazon or Barnes and Nobles online.

-Cuisine-

Chef Candice was raised with food influences from Mexico, Puerto Rico, and Costa Rica. She draws from this heritage as well as the Peruvian heritage of her husband to create a spectrum of dishes that range from truly traditional to modern fusion. She also creates specialty menus based off the needs of her clients and is well versed in a variety of cuisines including but not limited to Spanish, French, Italian, German, Mediterranean, and more.

-acclaim-

Candice has growing local and national acclaim. She appeared on the Food Network’s Chopped in 2022 and is a 2023-24 James Beard Foundation Legacy Network Cohort Alum. She has been featured in several news publications, food magazines, and podcasts. Stay tuned as her career continues to flourish.