Both jobs got the same attention to detail.
I've prepped meals for a former U.S. president and for bachelorette parties that paid me in cash and good vibes. That's not a tagline — it's how I was trained to work, and it's the only way I know how to run a kitchen, a business, or now, a studio.
Build something that holds."
Thirteen years on the line. One instinct that never changed.
I started in professional kitchens in 2011, as lead grill and a butcher's assistant at one of the top five private country clubs in the country. I learned knife work, fire, and discipline there — the kind that doesn't bend under volume or pressure. From there I moved through lead line and grill positions, picked up an Associate of Applied Science in Culinary Arts from the Art Institute of Houston, and started building my own catering work in 2014, which I later formalized as Eclectic Culinarian LLC in 2021.
In between, I freelanced on film sets and tours, fed entertainment crews on tight schedules with zero room for error, and ran catering operations where the budget, the staffing, and the plate all had to hold together at the same time. None of that happened because I chased it. It happened because the work was right and the people in the room trusted me to keep it that way.
What I actually got good at, across thirteen years, wasn't just cooking. It was running the parts of a kitchen nobody photographs — labor and food cost control, staff training, inventory, scheduling, vendor relationships, the hundred small systems that decide whether a service goes smoothly or falls apart.
"Two different rooms, same instinct: find what's broken, build something that holds."
The paperwork behind the precision.
ACF Chef Member
Recognized standing with the American Culinary Federation — the industry's professional body for working chefs.
ServSafe Food Manager Certified
Certified on food safety management — the standard that protects clients, staff, and every plate that leaves the kitchen.
Certified Cannabis Chef
Specialized certification for cannabis-infused culinary service — a fast-emerging lane most culinary professionals aren't trained to serve.
A.A.S., Culinary Arts
The Art Institute of Houston — formal training behind the years on the line.
In the kitchen, not behind the brand.
Service Moments
This isn't a studio that learned about chefs. It's a studio built by one.
— Chef Sabrina, Founder