Jeannette Pang

California-inspired cooking with Japanese influences & fermentation · Santa Monica, CA

About Me

I've always loved food, though my path to cooking professionally wasn't a conventional one. I studied architecture and worked as an architectural designer for several years before finding my way into food. About a year and a half ago, a friend with a culinary background encouraged me to start hosting private dinners from my home. What began as an experiment quickly became something I wanted to pursue more seriously. I found in cooking the creativity, connection, and sense of fulfillment I had been missing in architecture.

Last year, I traveled to Paris to study at École Ducasse, where I further developed my foundation in French culinary techniques. My travels, particularly my time in Japan, have also had a strong influence on how I approach food. I gravitate toward seasonal, ingredient-driven cooking that lets quality produce speak for itself. More recently, I've been exploring fermentation and finding ways to incorporate it into my cooking.

I've since worked in wedding catering at Bel Air Bay Club and am currently cooking at Rustic Canyon in Santa Monica. Alongside restaurant work, I continue to develop my approach to private dining and intimate culinary experiences.

I love cooking for people who genuinely appreciate food and see a meal as an opportunity to connect. My background in architecture has shaped me into a detail-oriented person, and I bring that same attention to thoughtfulness into my cooking and event .Ultimately, I want the experience to feel personal and memorable.

Menu Example

Service Area & Team