About Chef Chantelle

Chef Chantelle's culinary journey began in Trinidad, enriched by East Indian and Afro-Caribbean flavors. Trained at Johnson and Wales in Miami, she honed her skills at San Francisco's Nopa, embracing organic, seasonal cuisine. Her dedication to local food systems deepened through her work with Miami's Urban Oasis Project, promoting food sovereignty and community empowerment. Now in Mendocino County, she partners with local farmers to craft menus that celebrate the area's bounty.

A Culinary Journey Rooted in Experience

From fine dining to community-driven food initiatives, Chef Chantelle’s diverse culinary background spans top restaurants, sustainable food projects, and unique outdoor dining experiences. Her passion for farm-to-table cooking is shaped by years of working with fresh, locally sourced ingredients in a variety of settings.

Mendocino Grove

As the culinary force behind Mendocino Grove’s seasonal menus, Chef Chantelle brings farm-fresh ingredients to the outdoor dining experience, creating vibrant, locally inspired meals for guests under the redwoods.

Urban Oasis Project

Committed to food sovereignty and sustainability, Chantelle played a key role in Miami’s Urban Oasis Project, connecting communities with fresh produce, urban farming, and food education.

Restaurants & Hospitality

From San Francisco’s Nopa to Miami’s BLT Steak and The Betsy Hotel, Chantelle honed her skills in fine dining, open-fire cooking, and crafting refined, ingredient-driven dishes in top-tier kitchens.

Love and Vegetables

As a founding chef of Love and Vegetables, a pay-what-you-can pop-up café in Miami, Chantelle championed plant-based, locally sourced meals, making fresh, nourishing food accessible to all.