Chef Rachell Roth

I am a self taught private chef and have 12 years experience in the food industry. I started my career in NYC as a pie baker for several Brooklyn restaurants. I decided to move to California and continued as a baker for the Ace Hotel in Palm Springs. I subsequently moved to Los Angeles and worked as a catering manager for a small cafe. I was in charge of hiring, training, quality control, preparing the plates and presentation, ordering ingredients and menu planning. I left the cafe in 2019 to pursue a career as a private chef and have been doing that ever since. I love cooking for families and making sure they have a well balanced diet that coincides with their needs.