I'm Chef Salina, and I was born & raised in San Francisco, CA. I moved to San Diego County in 2007 when I attended San Diego State University, and where I obtained my Bachelor’s Degree in Foods & Nutrition. Upon graduation in 2011, I decided not to continue with a dietetic internship and went on to attend Grossmont College, where I later graduated in 2013 with my Associate’s Degree in Culinary Arts. From that point on, I continued on my culinary journey and have been cooking ever since. My father was a chef as well and when I was a child, he would bring me to the restaurants where he worked and would always give me delicious food to eat. Watching him cook at his job and at home was where my passion for food and cooking originated from. I have very fond memories with my younger brother and cousins during my childhood, where I pretended to use our home kitchen as my own restaurant and created my own menus with notebook paper and crayons. I would offer and serve anything that I was able to make at that time, from peanut butter and jelly sandwiches to cups of ramen noodles. Ironically, I didn’t have any interest in being a chef as a child, but it wasn’t until after I graduated from college was when I revisited the idea and decided to pursue a career in that field, and I can honestly say that I am extremely grateful that I chose to chase my dreams. 

I currently live in Temecula, California with both of my parents. They moved from the Bay Area down to Southern California back in 2016 and recently bought our current home in 2021. They are both retired, but have always been very supportive with helping me along my culinary journey. Together, we started Kwan Catering as a family catering business in 2021 during the pandemic and haven't turned back since. My desire was to share with our local community the amazing flavors of Chinese cuisine that I grew up with! I have a vast culinary experience, from working with banquet catering at Seaworld, to private catering with Sushi On a Roll in San Diego, to fine dining at La Jolla’s Herringbone, to even cooking for children at a childcare center. I have also interned with American Red Cross WIC (Women, Infants, & Children), where I have assisted in teaching live demonstration cooking classes for mothers and children. 

I truly enjoy what I do, and while I love cooking to create delicious dishes and recipes, my true gratification comes from serving people and experiencing the joy and gratitude that comes from them enjoying the results of my creativity and gift of cooking. I also value the significance of keeping the tradition of loved ones gathering at the dinner table. During my childhood, the dinner table was a common place for family, friends, and loved ones to come together to fellowship and share laughs and fond memories together, and all while partaking in eating delicious, home-cooked, and wholesome meals. It’s also during mealtimes where true healing takes place in the hearts and souls of each person at the table, because while physical nourishment is taking place through food, hearts are being refreshed and rejuvenated through the time spent interacting with each individual present at the table. I have recognized now more than ever how basic cooking skills have become a lost art and how vital it is to incorporate healthy and wholesome foods back into daily routines, especially for those with families, children, and busy work schedules. With my culinary and nutritional background, I am able to demonstrate and share with others how to turn healthy eating into a simple, convenient and enjoyable experience each time one steps into the kitchen. Living a healthy life is more than just a fad diet trend or temporary circumstantial solution - it’s a complete lifestyle transformation! 

 Contact me for more details today!