Meet the Founders & Instructors
Chef Paige
Chef Paige transitioned to the culinary world in 2015 after nearly two decades in film, television and theater. A California native, she discovered her passion for teaching young chefs at a kids cooking camp in the Bay Area, where she inspired kids aged 8-18 to gain confidence in the kitchen. As the former Head Chef at Mainhouse BBQ & Dromedary Tiki Bar, she honed her skills in the kitchen while exploring diverse flavors, perfecting techniques, and creating memorable dining experiences. An alumni of the Institute of Culinary Education, Paige now is the Executive Chef at SelfUp Cooking School in NY where she balances her love of teaching with private chef and catering ventures, helping people foster a deeper connection with cooking.
Chef Francisco
Francisco “Cisco” fell in love with food early on. While working his way through college in Southern California, he became an apprentice at a local French kitchen. It was there that he developed the skills required to launch his culinary career. He has worked across the United States both as a Restaurant Chef and as an Executive Pastry Chef. Cisco won the Bay Area’s Regional James Beard Competition with his creation, the “Chocolate and Port Torte.” Before starting his own catering company, he was Executive Chef for All About Food, a catering company based in Emeryville. Cisco has been involved with us since the beginning. He Operates 9CMS , a shared commercial kitchen company with locations in Oakland and Livermore with his wife.
Chef Celeste
Chef Celeste began her culinary journey at 15 and has since accumulated over three decades of experience across all areas of the kitchen. She is a graduate of The California Culinary Academy and is a former business and restaurant owner. She found her calling teaching young chefs in 2014 with a cooking camp for kids in the SF Bay Area. It was there she developed curriculum and recipes that sparked culinary exploration and lasting relationships with the kids she taught. Today, Celeste helps develop innovative culinary solutions for food partnerships while continuing to nurture the joy and curiosity of cooking in young aspiring chefs.
