Rebeca Muñiz
My Story
The greatest influence on my cooking and chef career has been my upbringing as the child of immigrant parents, combined with my experiences traveling to Brasil and reconnecting with my Mexican cultural roots.
Many Paths
I’m a chef and entrepreneur shaped by Mexican immigrant family roots, education, technology, and the kitchen. My path moved through classrooms, community work, politics, software engineering, and fine dining … each chapter sharpening my belief that food can be both personal and powerful.
Many Kitchens
My cooking journey includes experience at Four Seasons Seattle, Carrello, Herms Inn, Oakland Bagels. I also taught vegan cooking classes for kids in an afterschool program that I led in San Francisco. And stages at acclaimed restaurants including Californios, Canlis, and Atelier Crenn. Along the way, I’ve developed a style rooted in precision, warmth, Latin influence, and a relentless commitment to growth.
Let’s cook something together.
Vamos cozinhar algo juntos.
Private Dining & Tasting Menus
Customized, multi-course fine dining experiences executed directly within a residence or exclusive private venue.
Culinary Consultations & Menu Development
Creative direction, menu refinement, and efficiency consulting tailored for local cafes, food trucks, boutique brands, and culinary pop-ups.
Curated Micro-Catering & Pop-Up Collaborations
Bespoke catering and immersive food experiences designed for intimate gatherings, corporate events, or brand activations at your venue.
Kitchen Technology Consultation
Data-driven systems analysis and technology auditing for modern hospitality spaces. Leveraging software engineering precision to integrate Point-of-Sale (POS) systems, automate inventory pipeline data, and eliminate back-of-house operational bottlenecks.