Meet our Team

Born and raised in El Paso, TX, Yvonne has always had a deep passion for the culinary world. Recognizing a gap in accessible culinary education, she set out to create something unique—an inviting space where anyone could explore diverse cuisines in just three hours. In 2022, with over a decade of experience in Education Administration, Yvonne turned her vision into reality by founding a culinary school open to the public, offering hands-on classes that make gourmet cooking both approachable and exciting.

An expert in blending the rich flavors of Peruvian and French cuisine. Whether you're a passionate home cook or simply looking to elevate your skills, this class will take you on a flavorful journey guided by a chef with a world of experience.

With an impressive background in some of El Paso’s top fine dining establishments, including Café Central and Anson 11, Chef Fer has also honed his craft in internationally renowned restaurants. His career spans prestigious kitchens such as Criollo and Casa Oaxaca in Oaxaca, Jacinto 1930 in San Miguel de Allende, Sub 77 in Mexico City, and the iconic Crow’s Nest in Montauk, New York.

Born in 1984 in Padua, Italy, discovered his passion for cooking early on. He completed a 5-year Culinary Arts program at IPSSAR Pietro D'abano with high marks, gaining experience in 4*/5* hotels and as a Pizza Chef. His international career began in Lancaster, UK, before returning to Italy to expand his wine knowledge. He later joined Princess Cruises, worked in Barcelona for over seven years, and collaborated with W Hotels and chef Jose Andres in Mexico City.

In 2017, Rossano managed La Favela in Bali and, in 2020, opened Gallito, a Latin-Asian fusion restaurant. Now based in El Paso, he teaches at the Texas Culinary Institute, sharing his Italian heritage and culinary expertise while planning future projects.

Meet Chef Bobby Griffing, a culinary master and proud El Paso, TX native, whose impressive journey in the world of fine dining spans continents. Bobby began his career in El Paso at a local restaurant, igniting a passion that has since taken him across six countries, including Japan, Mexico, and the Bahamas. He has held prestigious roles such as Head Chef at the renowned Fairmont in Dubai and Executive Chef at Catch in NYC. Along the way, Bobby has honed his craft, worked alongside celebrities, and excelled in every aspect of the kitchen, bringing a world of flavor and expertise back to where it all began.

Chef Flor is a talented and experienced culinary professional who has honed her skills at prestigious institutions such as Le Cordon Bleu. With a passion for exploring different flavors and techniques, she has worked at a variety of restaurants and companies, showcasing her culinary expertise as a private chef.

Drawing inspiration from her time spent in Spain, Chef Flor has a deep understanding of international cuisines and a flair for creating dishes that are both delicious and innovative. She brings a unique perspective to her cooking, blending traditional techniques with modern influences to create unforgettable dining experiences.

With her diverse culinary background and dedication to excellence, she is sure to impress even the most discerning palates. Chef Flor also has her own Cheesecake Business called Frambuesa.

As a passionate and experienced chef, Diego is driven by the transformative power of food to heal and uplift communities. With expertise in culinary instruction, nutrition, and sustainable food practices, he crafts engaging experiences that highlight the deep connection between food, art, music, creativity, and culture. His journey as a chef instructor at the Texas Culinary Institute and Common Threads has strengthened his commitment to empowering others through whole foods. Witnessing the impact of nutrient-dense, locally sourced meals on health and longevity fuels his motivation. He believes that food is medicine and is dedicated to making healthy, fun, and delicious eating accessible and affordable for all. Through educational content and inclusive events, he strives to educate and inspire his community.

Chef Megan earned her Pastry Arts Technology degree from the Midwest Culinary Institute in Cincinnati, Ohio, before taking her talents to Chicago. There, she refined her craft in some of the city’s most esteemed kitchens, including the Michelin-starred North Pond under Chef Greg Mosko, named Food & Wine’s Best New Pastry Chef in 2014. She then joined Boka, working alongside Chef Meg Galus, a three-time James Beard Award finalist and Jean Banchet’s 2017 “Pastry Chef of the Year,” further shaping her expertise in the art of pastry.

Chef Cervantes' culinary journey began in Mexico, where the diverse flavors sparked his passion for cooking. He refined his skills across Mexico and South America, with a particular focus on Lima, Peru, where he was drawn to the complexities of Creole and Nikkei cuisine. Inspired by the fusion of old and new world flavors, he embraced the Pacific coast's culinary richness, further deepening his expertise. Expanding his reach beyond the kitchen, he hosted a live cooking show for over two years without ever repeating a recipe. With a mastery of global cuisines, dietary needs, and gastronomic artistry, Chef Cervantes’ passion and experiences are evident in every dish he creates, showcasing his expertise in Mexican (Classic, Regional, Street Food, Prehispanic), Mediterranean, French, Italian, American, Farm-to-Table, Greek, Spanish, Thai, Asian Fusion, Southwestern, Japanese, Nikkei, Brazilian, Peruvian, South American, and Smoking & BBQ cuisines.

Chef Yvonne was born and raised in El Paso, where her love for food began in elementary school by baking pastries and selling them to friends and family.

She earned an Associate Degree in Culinary Arts from Johnson & Wales University in Colorado, where she also completed an internship at the prestigious Ritz-Carlton. She later finished her Bachelor's Degree in Food Service Management at the university's Rhode Island campus.

After graduation, Yvonne moved to Barcelona, Spain, through a study abroad program and worked at the Michelin-starred restaurant Nectari.

Passionate about continuous learning, Chef Yvonne returned to the Southwest, gaining experience as Front of House Manager at 192 at The Blake in Taos Ski Valley before returning to El Paso. She launched her own business, Yvonne's Wonders, and joined the Texas Culinary Institute team, where she loves sharing her passion for cooking with every student who walks through the doors. On her days off, you'll often find her at local farmers markets sharing her creations with the community.

For Chef Candice, cooking has always been about bringing people together, creating lasting memories, and sharing a part of yourself through food. As a chef, caterer, entrepreneur, and culinary instructor, she is passionate about helping others build confidence in the kitchen.

A graduate of Le Cordon Bleu Western Culinary Institute, Candice began her culinary career in the Pacific Northwest, working in renowned Portland restaurants including Brasserie Montmartre and Henry's 12th Street Tavern. These fast-paced kitchens taught her the value of discipline, teamwork, and culinary excellence.

After years of professional kitchen experience, Candice launched her own catering and meal prep business, combining her love of food with entrepreneurship. Today, she shares her knowledge at Texas Culinary Institute, where she enjoys teaching students that great cooking is built on strong technique, creativity, and a passion for learning. Whether preparing an elegant meal or a simple family dinner, Chef Candice believes the best food is always made to be shared.