Carolina Stapa

Seasonal, wholesome, elevated, nourishing food made with intention. · San Diego, CA

About Me

I grew up in Argentina, where food was deeply rooted in tradition, intuition, and bringing people together. Much of my childhood was spent in the kitchen watching my dad and grandmother cook from scratch. They taught me that some of the most meaningful meals come from going back to the basics: real ingredients, seasonal produce, simple techniques, and cooking with intention.

My path into holistic health and nutrition strengthened that belief. Becoming a Certified Holistic Health Coach taught me to look at nourishment as a whole and to understand how food, lifestyle, energy, and connection work together. As a private chef, I love cooking with fresh, seasonal ingredients and allowing both the ingredients and the people I am cooking for to guide the meal. I believe there is something special about using intuition in the kitchen and creating food that feels both nourishing and joyful.

I especially love cooking for events because I get to experience the way food brings people together in real time. Whether it is an intimate dinner, a celebration, or a gathering with family and friends, I love creating meals that feel thoughtful, beautiful, abundant, and memorable. It is incredibly rewarding to work behind the scenes to create an experience that allows people to slow down, connect, celebrate, and simply enjoy being together!

Menu Example

First
Antipasto Burrata with roasted seasonal vegetables, prosciutto, fresh basil, extra virgin olive oil & balsamic reduct
Second
Primo Handmade ricotta gnocchi with brown butter, sage, roasted butternut squash & Parmigiano Reggiano
Third
Insalata Citrus & arugula salad with cara cara orange, grapefruit, shaved fennel, toasted pistachios, fresh herbs & a le
Fourth
Secondo Herb roasted chicken with garlic, lemon & rosemary, served with crispy roasted potatoes and seasonal vegetables
Fifth
Dolce Flourless olive oil chocolate cake with whipped mascarpone, seasonal berries & flaky sea salt

Service Area & Team

Cities served

San Diego, CA. Open to bookings beyond these areas if travel is compensated.

Team

I cook solo for events of up to 6 guests. For 7 to 12 guests, I typically bring an assistant to support with preparation, cooking, service, and cleanup. For larger events, I may bring two assistants. Staffing ultimately depends on the guest count, menu, and style of service, as plated dinners require more hands than family-style or buffet service. My goal is always to have the right team in place to maintain the same level of quality, organization, and attention to detail.

Want to hire Carolina?

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