Dele Rebstock

Thoughtfully made for your table · Dana Point, CA

About Me

Hi, I’m Dele, the chef and host of The Left Fork. My love of cooking goes back as far as I can remember. I grew up on a farm in Northern California, where fresh produce, eating in season, and sitting down for a meal at the end of the day were central to how we lived. That upbringing shaped the way I think about food not only as nourishment, but as a way to foster connection and care for others.

I began experimenting in the kitchen in middle school and started The Left Fork nearly a decade ago as a place to share the things I was making. Over time, it has grown into such a meaningful part of my life, from providing weekly meal service for private clients to creating menus for special events, while still constantly cooking, experimenting, and making something special for the people in my own life. I also have a background in Biological Sciences, which has deepened my understanding of nutrition, sustainability, and the science behind cooking.

My cooking is seasonal and ingredient-driven, with creative inspiration drawn from my love of travel and the flavors and cuisines I encounter along the way. I love building menus around quality ingredients and seasonal produce, letting good food speak for itself while still bringing a sense of creativity to the table. I want each menu to feel thoughtful and personal to the people I’m cooking for, while still offering something new to discover.

Some of my favorite dinners are still at my parents’ farm, where I build meals around what is growing and gather everyone around the table. That feeling is at the heart of The Left Fork. I want guests to leave having eaten something delicious and feeling more connected to the people they shared the meal with.

Menu Example

Service Area & Team