Chef Rachel De Moss

Born and raised in southern California. Seeing the show ‘Great Chefs of the World’ on television at an early age encouraged me to pursue a culinary career. I graduated from the Art Institute of Los Angeles with a BS in Culinary Management in 2006.

After nearly 2 decades in the kitchen, my experience and dedication have allowed me to develop a diverse set of skills ranging from banquet serving and event management, pastry arts, writing specialty menus, to managing and developing business operations. 

I tend to focus on flavorful dishes cooked with simple, fresh & local ingredients that honor my Mexican heritage. Working around dietary restrictions to provide amazing meals suitable for any diet is a passion of mine. My favorite thing to cook is also my favorite thing to eat — breakfast! As a chef, one of the best parts of my job is experimenting with new dishes, providing new experiences, and seeing the reaction of satisfied diners. 

Chef Rachel De Moss
Chef Rachel Bacon Jam

Highlights from Chef Rachel's Menus

  • Roasted Harissa Chicken with Moroccan Butternut Squash and an Orange Salad
  • Halibut Cakes with Coconut, Ginger, and Cilantro-Lime Rice
  • Balsamic Glazed Pork Loin with Polenta Cake and Roasted Broccolini
  • Prosciutto-Wrapped Chicken with Apricot-Mustard Sauce and Roasted Red Potatoes
  • Baked Cod Puttanesca with Wild Rice and Spinach Pilaf
  • Mexican Albondigas Soup with Turkey and Pork Meatballs and a Mexican Caesar Salad
  • Honey-Bourbon Steak Tips with Fried and Smashed Garlic-Herb Potatoes and Charred Broccoli
  • Cranberry-Orange Boneless Chicken Thighs with Spiced Acorn Squash and Wild Rice
  • Pork Tenderloin with Sunchoke Puree and Dijon Roasted Carrots
  • Beef Kofta with Minted Basmati Rice, Housemde Tzatziki, and Cucumber Tomato Salad with Red Onion, Chickpeas, and Feta

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