Chef Kaia Celine Garcia
Seattle Personal Chef
Chef Kaia's Bio
Kaia went to Edmonds College for her Culinary Arts ATA. She continued her education in Spain, attending Les Roches, Marbella. There, she got her BBA in Global Hopsitality and Management with a specialization in Entreprenurship. Recently, Kaia was the Pastry Chef of the Seattle Opera House, but decided to take a more personal and sustainable route through Down to Earth Cuisine! Keep up with her food on Instagram @chefkaiaceline
Fun Fact
Kaia loves to read! She also love to experiment with her food. Especially turning something savory into a dessert, as well as adding herbs to her pastries.
Menu Highlights
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.
Resources
- Down to Earth Cuisine - Weekly Meal Service
- Down to Earth Cuisine - Private Dinners
- Down to Earth Cuisine - Custom Meal Delivery
- YouTube channel - Down To Earth Cuisine - Seattle Personal Chef Services
- Le Cordon Bleu Culinary Institutes - Le Cordon Bleu USA
- One Tree Planted - OneTreePlanted.
