Chef Cierra Ogata

Seattle Personal Chef

Cierra Ogata

Chef Cierra's Bio

The past twelve years of Cierra has been pursuing her love of working in kitchens. Arriving in Seattle right after high school she jumped into culinary school and remained in the area after externing at Monsoon East, later getting hired there and continuing my growth as a chef. The foods that bring her joy, to both make and eat. Her cooking has influences of Vietnamese, Korean, Indian, Filipino, Japanese and Hawaiian cuisines. In addition to cooking she love to go on scenic walks, go out eating with friends, and going dancing with her partner.

She was trained in the culinary arts at the Art Institute of Seattle and left there with her Associates Degree. She has been a sous chef Revel and Joule, owned by James Beard nominated Chef Rachel Yang. She have also gained experience from working at Monsoon East, owned by Chef Sophie Bhan, and at Rupee Bar, under James Beard nominated Chef Liz Kenyon.

Menu Highlights

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About Down to Earth Cuisine

Down to Earth Cuisine provides meals that are sustainably and responsibly sourced. To help preserve this approach, we use GMO free products, organic when available and wild caught seafood approved by the Monterey Bay Aquarium Guide to Sustainable Fishing.

When we moved over to custom delivery services, it meant having to find new sustainable ways to deliver the meals, using only compostable containers to reduce use and purchasing of plastic. We also work with One Tree Planted a nonprofit organization that plants trees on our behalf to offset our carbon footprint.


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