About Brenda

 As a kid you would find me in the kitchen, at my mother’s side while she made tortillas. I would watch as she eyeballed the flour, added salt, and mixed in the olive oil until it felt right. My mom cooked with her senses and I wanted in. My time spent with her, learning hands-on the foundations of Mexican cuisine, is what sparked my personal love of cooking. And I reference those little moments when I am in the kitchen today, trying to bring ingredients to life like my mom would.  

Since making tortillas as a child, my culinary career has blossomed and included a number of renowned Bay Area restaurants where I was introduced to the importance of working with small farms and seasonal ingredients. Some time spent in Italy as a member of the Rome Sustainable Food Project deepened my appreciation for farm-to-table cooking. And getting dirt under my nails at Alemany Farm in San Francisco showed me how brilliant produce can be when farmed with care. All of these experiences have allowed me to come into my own as a chef, and today my menus proudly reflect the philosophy that matters most to me: using seasonal ingredients and rustic cooking techniques to craft memorable meals for special occasions.

Based in San Francisco, I offer private chef services for one-off events as well as long-term clients. I also run my own pop up restaurant Good Bird, where I create and execute menus inspired by my culture and decade-plus years of experience. Follow @goodbirdsf for upcoming pop up dates.