Chef Stephany Medina

Being a chef is a constant learning experience. Not only have I been able to work with people from all over the world, but I have been able to experience many different ingredients and flavor combinations. I am heavily influenced by Italian, French, Spanish, Japanese, Mexican, Bolivian, and American cuisine. Johnson and Wales University gave me the fundamentals for my career as Chef. After completing my Bachelors in Food Service Management in North Miami 2011, I moved back to sunny San Diego CA working for chefs like Katsuya Uechi, and Brian Malarkey. I was then given the opportunity to transfer to Waikiki Hawaii opening two restaurants Herringbone and Deck. I also was able to work for Global Ocean Club and Chef Grant Macpherson for the 2017 Hawaii Food and Wine Festival. There I was exposed to more chefs with a higher caliber and their road to success. After some time, traveling was the next step in my career. An overdue investment. This was an experience of a lifetime, and a transformational part of my career. I ate at some of the best restaurants in Europe. Later I decided to get in touch with my family roots in La Paz, Bolivia. This really shined a light inside. Now more than ever do I have a dedication to the craft, passion for quality ingredients, and newfound patience for the greater things in life.