Chef Janina Garay has worked in some of the best kitchens in the world under the guidance of industry titans such as Rick Bayless and Javier Plascenia. Today, Chef Janina serves as Culinary Director for various restaurants in San Diego and Baja, including Wormwood, Tahona (both San Diego and Ensenada locations), and Tahona Mercado Tijuana.
A boy wonder for much of his cooking career, Chef Chris was the youngest chef ever hired at the famed Inn on Biltmore Estate in Asheville, N.C., at 19. After staging around the country at four Michelin-starred restaurants, Chef Chris eventually landed in San Diego where he dazzled diners at Searsucker, Gabardine, and other acclaimed restaurants. Today, Chef Chris leads the new restaurant at the world-renowned Rancho Valencia Resort.
Chef Sabrina’s culinary career was effectively launched by the 2020 pandemic, when she created a robust home catering business, which transitioned with the end of lockdown into private chef bookings all over the region. Thanks to her self-taught approach, Chef Sabrina combines her Mexican, Cuban and Italian background with her extensive travels in Europe and Asia to offer a truly original take on local, seasonal organic produce
As a chef, small farm advocate, cooking instructor, menu consultant, and serial entrepreneur, Chef Cathy McKnight embodies The Ecology Center’s ethos to cultivate a regenerative food culture. Her commitment to cooking with abundant love and respect for the earth is matched by her unique ability to connect chefs and farmers in the effort to reach a larger community.
Connect with the land and learn about our practices, programs, and mission on a Farm Tour! One Saturday each month, we offer our free educational […]
A 25-year veteran of the culinary industry, Chef Jason McLeod first made his mark at Chicago’s RIA, earning the relatively unknown seafood restaurant two Michelin stars in just a year’s time. Even while managing multiple projects at once (opening The Aria's new restaurant concepts in Las Vegas, hosting of his own cooking podcast, and appearing on the Food Network’s “Beat Bobby Flay”), Chef Jason’s award-winning approach to cooking remains the same: simple, honest, no-fuss preparation of the best locally grown seasonal ingredients.