ABOUT CHEF CHELSEA

I developed a passion for food and cooking at a very young age, growing up in the family restaurant business, Clay’s Texas Pit BBQ (located in La Jolla, Encinitas and Las Vegas). I vividly remember the sight of the barbecue pit, which seemed to be as big as a train car, and the smell of the smoky mesquite wood mixed with slabs of ribs, chicken, and brisket. My grandmother’s pie case was filled with her famous award-winning, homemade pecan, sweet potato, and apple pies. It truly was a sight to see, and just the thought of it continues to inspire me!

I attended Le Cordon Bleu, School of Culinary Arts North America, in Pasadena, CA and graduated with a 4.0 GPA. From there, I gained an abundance of experience while working for a popular restaurant in Laguna Beach. In addition to having the opportunity to work for this fast-paced, high-end restaurant, I have also assisted in numerous catering events, prepared custom menu planning and administered the baking department for a corporate headquarters’ dining facility.

The journey to achieve my dream career of becoming a Personal Chef began in 2013. Since then, I have had the pleasure of cooking privately for several families, each of whom having differing culinary tastes and dietary restrictions. I have overseen the catering operations of various private events, including the movie set of The Marlin Cowboy (that is to be released soon) and I even had the pleasure of teaching cooking classes to children at a mental health counseling center to help build confidence in the kitchen. I enjoy helping my clients achieve their dietary goals while bringing them a nostalgic warmness with the meals I prepare.

Little did I know, all the hard work brought me to this amazing opportunity at Friedmans. Becoming the Executive Chef of Friedmans has been the most rewarding chapter of my culinary journey so far. It has allowed me to bring together everything I’ve learned — from my family roots in barbecue to my classical training, catering experience, and personal chef work — into a kitchen that values quality, creativity, and community. Every dish I create carries a piece of my story, and I’m grateful every day for the chance to share that with others. The kitchen is where I feel most at home, and I look forward to continuing to grow, inspire, and connect through the power of good food.