Vanessa has been in the culinary field for more than 11 years.
She began her career in Puerto Rico as a cook for the Ritz
Carlton. Looking for new challenges and to expand her
experience she decided to move to the states, first to Colorado
with the Ritz and then to Las Vegas where she obtained her
position as Garde Manger Chef. In 2005 after 8 years with
the Ritz she decided to pursue her dream to work with Joel
Robuchon one of the most acclaimed French chefs of the last
century. Under his direction she functioned as a Sous Chef for
over a year, always surrounded with particularly talented people.
Then Chef Jeremy Bearmen co-worker and friend offered her the
opportunity to embark in the opening of Lark Creek steak house
in the San Francisco Westfield Center. With close proximity to the
farmers markets, Vanessa had a unique opportunity to source
fresh, seasonal, organic produce straight from local farmers. In
time she decided a change of pace from the hectic environment
and the long hours the restaurant business demanded was in order.
She crossed paths with Chef Traci Higgins, owner of Dining In and
was offered the Executive Chef position. It was here where she
found an environment that nurtured her and introduced the
opportunity to work with low fat cooking, far away from the butter
infused French cuisine. She experimented new flavors and
techniques started to emerge fusing all of her experiences into a
healthy more sustainable way to create delicious desserts.
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