Chef Kaia Celine Garcia

Seattle Personal Chef

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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

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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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