Meet our Team

Born and raised in El Paso, TX, Yvonne has always had a deep passion for the culinary world. Recognizing a gap in accessible culinary education, she set out to create something unique—an inviting space where anyone could explore diverse cuisines in just three hours. In 2022, with over a decade of experience in Education Administration, Yvonne turned her vision into reality by founding a culinary school open to the public, offering hands-on classes that make gourmet cooking both approachable and exciting.

Paloma was raised in Ciudad Juarez, Mexico. She recently graduated from the Culinary Institute of America and completed an Accelerated Culinary Arts program. Prior to that, she earned a Bachelor's in Restaurant Management at NMSU. A passionate advocate for the art of cooking, Paloma is dedicated to preparing simple, yet exceptional meals. She aims to foster a deeper appreciation for the ingredients we use, highlighting their importance in creating flavorful and sustainable dishes. Her mission is to inspire others to connect with food in a more mindful and informed way. 

An expert in blending the rich flavors of Peruvian and French cuisine. Whether you're a passionate home cook or simply looking to elevate your skills, this class will take you on a flavorful journey guided by a chef with a world of experience.

With an impressive background in some of El Paso’s top fine dining establishments, including Café Central and Anson 11, Chef Fer has also honed his craft in internationally renowned restaurants. His career spans prestigious kitchens such as Criollo and Casa Oaxaca in Oaxaca, Jacinto 1930 in San Miguel de Allende, Sub 77 in Mexico City, and the iconic Crow’s Nest in Montauk, New York.

Born in 1984 in Padua, Italy, discovered his passion for cooking early on. He completed a 5-year Culinary Arts program at IPSSAR Pietro D'abano with high marks, gaining experience in 4*/5* hotels and as a Pizza Chef. His international career began in Lancaster, UK, before returning to Italy to expand his wine knowledge. He later joined Princess Cruises, worked in Barcelona for over seven years, and collaborated with W Hotels and chef Jose Andres in Mexico City.

In 2017, Rossano managed La Favela in Bali and, in 2020, opened Gallito, a Latin-Asian fusion restaurant. Now based in El Paso, he teaches at the Texas Culinary Institute, sharing his Italian heritage and culinary expertise while planning future projects.

Meet Chef Bobby Griffing, a culinary master and proud El Paso, TX native, whose impressive journey in the world of fine dining spans continents. Bobby began his career in El Paso at a local restaurant, igniting a passion that has since taken him across six countries, including Japan, Mexico, and the Bahamas. He has held prestigious roles such as Head Chef at the renowned Fairmont in Dubai and Executive Chef at Catch in NYC. Along the way, Bobby has honed his craft, worked alongside celebrities, and excelled in every aspect of the kitchen, bringing a world of flavor and expertise back to where it all began.

Chef Flor is a talented and experienced culinary professional who has honed her skills at prestigious institutions such as Le Cordon Bleu. With a passion for exploring different flavors and techniques, she has worked at a variety of restaurants and companies, showcasing her culinary expertise as a private chef.

Drawing inspiration from her time spent in Spain, Chef Flor has a deep understanding of international cuisines and a flair for creating dishes that are both delicious and innovative. She brings a unique perspective to her cooking, blending traditional techniques with modern influences to create unforgettable dining experiences.

With her diverse culinary background and dedication to excellence, she is sure to impress even the most discerning palates. Chef Flor also has her own Cheesecake Business called Frambuesa.

As a passionate and experienced chef, Diego is driven by the transformative power of food to heal and uplift communities. With expertise in culinary instruction, nutrition, and sustainable food practices, he crafts engaging experiences that highlight the deep connection between food, art, music, creativity, and culture. His journey as a chef instructor at the Texas Culinary Institute and Common Threads has strengthened his commitment to empowering others through whole foods. Witnessing the impact of nutrient-dense, locally sourced meals on health and longevity fuels his motivation. He believes that food is medicine and is dedicated to making healthy, fun, and delicious eating accessible and affordable for all. Through educational content and inclusive events, he strives to educate and inspire his community.

Chef Megan earned her Pastry Arts Technology degree from the Midwest Culinary Institute in Cincinnati, Ohio, before taking her talents to Chicago. There, she refined her craft in some of the city’s most esteemed kitchens, including the Michelin-starred North Pond under Chef Greg Mosko, named Food & Wine’s Best New Pastry Chef in 2014. She then joined Boka, working alongside Chef Meg Galus, a three-time James Beard Award finalist and Jean Banchet’s 2017 “Pastry Chef of the Year,” further shaping her expertise in the art of pastry.

Chef Cervantes' culinary journey began in Mexico, where the diverse flavors sparked his passion for cooking. He refined his skills across Mexico and South America, with a particular focus on Lima, Peru, where he was drawn to the complexities of Creole and Nikkei cuisine. Inspired by the fusion of old and new world flavors, he embraced the Pacific coast's culinary richness, further deepening his expertise. Expanding his reach beyond the kitchen, he hosted a live cooking show for over two years without ever repeating a recipe. With a mastery of global cuisines, dietary needs, and gastronomic artistry, Chef Cervantes’ passion and experiences are evident in every dish he creates, showcasing his expertise in Mexican (Classic, Regional, Street Food, Prehispanic), Mediterranean, French, Italian, American, Farm-to-Table, Greek, Spanish, Thai, Asian Fusion, Southwestern, Japanese, Nikkei, Brazilian, Peruvian, South American, and Smoking & BBQ cuisines.