Sebastian BecerraPrivate Chef in La Jolla, CA
The Chef
The Story
With a culinary career spanning New York, San Francisco, and San Diego, Chef Sebastian Becerra brings a restaurant-trained approach to private dining. A graduate of The Culinary Institute of America, Sebastian developed his foundation in some of the country’s most respected kitchens, including Eleven Madison Park and Rich Table, before moving into culinary leadership roles at EMP Summer House/Winter House and Herb & Wood. Sebastian has also worked as a full-time private chef in New York and the Hamptons, creating highly personalized dining experiences for private clients, intimate gatherings, and special events. Today, as Chef/Owner of Pepino in San Diego, he leads the restaurant’s culinary direction while continuing to create private dinners, catering experiences, and collaborative culinary events. His approach to private dining is rooted in thoughtful hospitality, seasonal ingredients, precise technique, and menus designed specifically around each client and occasion. Whether hosting an intimate dinner or a larger celebration, Sebastian brings the organization, creativity, and execution of a professional restaurant kitchen into the private setting.
The Table
Gallery
Coverage
Where Sebastian Becerra Serves
The Menu
Services & Pricing
20 guests maximum · Books up to 6 months in advance
Work History
June 2016 - June 2018
Line Cook · ELEVEN MADISON PARK · New York, NYStarted as commis and worked up through cold and hot stations to meat roast Worked as Butcher fabricating proteins for meat and fish lines, while also making stocks, sauces, and various other large projects for the kitchen
April 2018 - April 2019
Sous Chef · EMP SUMMER/WINTER HOUSE · East Hampton, NY; Aspen, COAssisted in menu research and development, costing recipes, ordering systems, menu execution and oversaw lunch/dinner services Managed day to day operations (receiving orders, kitchen maintenance, etc) Maintained a clean restaurant following HAACP/Food Safety guidelines
May 2014 - May 2016
Line Cook · RICH TABLE · San Francisco, CAWorked through every station at the restaurant. Daily farmer's market visits and R&D with the chefs/owners.
October 2019 - March 2020
Sous Chef · HERB & WOOD · San Diego, CAResponsible for opening/closing daily while managing hourly staff to ensure quality, cleanliness, efficiency and overall success for production and service Led restaurant ordering including produce, meat/fish, dry goods, etc. Aided in menu development, scheduling, applying new cooking techniques and expediting service on a nightly basis
October 2011 - March 2012
Garde Manger · COI RESTAURANT · San Francisco, CAEducation
Skills
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We carefully evaluate chefs based on their culinary expertise, menu creativity, and proven track record for excellence.
Private dining with
Reserve Sebastian Becerra
from $95 / guest
+ 20% platform fee and groceries
2–20 guests · Books up to 6 months ahead
No charge today. Your card is charged the 30% deposit only if Sebastian Becerra accepts.
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