chef raya belna savedra
My story begins on a small island in Hawai’i. Surrounded by nature’s candy. Celebrating the abundance of mangoes, pineapples & guavas oozing in the lush heat.
Since then, I’ve lived in 6 countries and spent the last 15 years cooking in a kaleidoscope of kitchens across the world, from San Francisco luxury hotels to Michelin star restaurants in Copenhagen and Portugal, with organic bakeries tucked in between.
Prior to 2020, I lead the pastry program for two restaurants in Southern California awarded Michelin Bib Gourmand and named to the LA Times Top 100 list. Following that, I spent four years developing the culinary program for a national non-profit.
You may also remember me from The Food Network’s “Great Food Truck Race Season 2” where I drove across the country in a vegan food truck. Or maybe you tried one of my award winning raw cupcakes at Erewhon in Los Angeles.
These days, find me slow living in Southern California - cooking, baking and fermenting with the seasons.
“One cannot think well, love well, sleep well, if one has not dined well”
let’s get cooking!
I am deeply committed to utilizing organic, seasonal produce and sourcing consciously from local regenerative ranches. My sourdough bakes are crafted with stoneground whole grains and long fermented for optimal gut health. I prioritize high quality animal based fats, raw dairy and avoid seed oils. I have spent 10 years working with specialty diets and will customized allergen-friendly or gluten-free options to meet to your health needs.
Interested in working together? Fill out some info and I will be in touch shortly! I can't wait to hear from you!
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