Chef Tina Ribeiro

"I inherited my passion for cooking from my grandmother, and my journey with food has been one of healing, connecting me deeply with the best ways to nourish myself and share that with those around me. I’m from Argentina, and over the past eight years, I’ve traveled the world, diving into the culinary traditions of diverse cultures, learning their secret ingredients and recipes. I’ve been vegan for ten years and love elevating dishes, multiplying their authentic and real flavors. I studied for a year at Argentina’s culinary school under Máximo Cabrera at Crudo and have attended workshops in places like Thailand and Mexico. I’m largely self-taught, and my love for travel fuels my exploration of new flavors and culinary adventures."

"Discovering my passion for food, I started a breakfast and snack delivery business in Argentina, catering to companies and friends. Later, I opened a holistic hotel in Brazil, where I prepared plant-based breakfasts and dinners. Currently, I run my own venture, Cosecha Artisan Kitchen and Bakery in Los Angeles, where I create natural, organic, and nutritious delights. I love sharing food and making people happy with new flavors. Cooking has always been a way for me to connect with others, elevating dishes with authentic, vibrant tastes."