Chef Venice's passion and love for food has led her to open her first high-end mobile eatery, "Ash and Oil," serving California Cuisine and World Fare here in the Sacramento area of Northern California. In this tiny mobile kitchen, she brings on a dining concept that attempts to marry high end flavors, ingredients, and culinary techniques with comfort/street food. She focuses on fresh, local flavors created with high quality ingredients inspired by the diverse cultural melting pot here in California.
Keeping idol/inspiration Thomas Keller's words in mind as a mantra, "Comfort food with thought," Chef Venice strives to make modern cuisine more accessible and recognizable for all guests to enjoy in a comfortable and casual setting by putting much love, consideration and thought into her dishes, ensuring that she's giving you the best eats she can create.
Throughout the years, one thing remained constant in Venice's life: Her love for food. For her, food serves as a comfort and pleasure; a tangible memory that fulfills all the senses and brings her back to wonderful memories with loved ones and amazing places.
After graduating with a degree in Business Administration, she soon graduated from Le Cordon Bleu College of Culinary Arts and began her professional culinary career at Thunder Valley Casino Resort. It was there that she began dreaming of one day opening up her own restaurant and was encouraged to pursue her dreams, travel and learn from as many kitchens and cooks as possible.
Venice took this advice to heart and traveled from coast to coast (and also around the Hawaiian islands) across the United States to fully immerse herself in culinary training under the guidance of some of the most talented and seasoned chefs in the industry. She has trained and mentored in award winning 4 Diamond kitchens of high endluxury resorts including:
THUNDER VALLEY CASINO RESORT (California)
FOUR SEASONS RESORT LANAI, MANELE BAY (Hawaii)
THE RITZ-CARLTON ORLANDO, GRANDE LAKES (Florida)
THE RITZ-CARLTON HALF MOON BAY (California)
Chef Venice's cuisine is continuously evolving as she aims to bring high quality eats to the streets and hopes to help raise the possibilities and standards of what can be served from a mobile kitchen.
Keeping idol/inspiration Thomas Keller's words in mind as a mantra, "Comfort food with thought," Chef Venice strives to make modern cuisine more accessible and recognizable for all guests to enjoy in a comfortable and casual setting by putting much love, consideration and thought into her dishes, ensuring that she's giving you the best eats she can create.
Throughout the years, one thing remained constant in Venice's life: Her love for food. For her, food serves as a comfort and pleasure; a tangible memory that fulfills all the senses and brings her back to wonderful memories with loved ones and amazing places.
After graduating with a degree in Business Administration, she soon graduated from Le Cordon Bleu College of Culinary Arts and began her professional culinary career at Thunder Valley Casino Resort. It was there that she began dreaming of one day opening up her own restaurant and was encouraged to pursue her dreams, travel and learn from as many kitchens and cooks as possible.
Venice took this advice to heart and traveled from coast to coast (and also around the Hawaiian islands) across the United States to fully immerse herself in culinary training under the guidance of some of the most talented and seasoned chefs in the industry. She has trained and mentored in award winning 4 Diamond kitchens of high endluxury resorts including:
THUNDER VALLEY CASINO RESORT (California)
FOUR SEASONS RESORT LANAI, MANELE BAY (Hawaii)
THE RITZ-CARLTON ORLANDO, GRANDE LAKES (Florida)
THE RITZ-CARLTON HALF MOON BAY (California)
Chef Venice's cuisine is continuously evolving as she aims to bring high quality eats to the streets and hopes to help raise the possibilities and standards of what can be served from a mobile kitchen.
