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, you can find me slow living on my homestead in Texas -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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