Chef Cinthia Worsey

I am a Le Cordon Bleu-trained chef with over 20 years of professional culinary experience spanning fine dining, private chef services, culinary education, and international teaching. My career includes working in acclaimed kitchens under Chef Ludo Lefebvre at L'Orangerie and Chef Alain Giraud at Bastide, as well as serving private clients throughout Southern California.

Beyond the kitchen, I spent more than eight years teaching culinary arts through nonprofit programs and have led culinary training initiatives in India, Moldova, Uganda, Cambodia, Mexico, and Russia. These experiences shaped my belief that food is a universal language capable of connecting people across cultures.

My cooking style combines classical technique with global influences, emphasizing fresh ingredients, thoughtful presentation, and personalized service. Whether preparing weekly meals for a family, creating an intimate private dinner, or teaching a hands-on cooking experience, I focus on delivering food that is both memorable and meaningful.

I am fluent in English and Spanish and am currently pursuing kosher culinary certification to expand my ability to serve clients with diverse dietary and cultural needs.