The Land Is Wise: Introducing Chef Vivian
Chef Vivian has spent the past four and a half years growing alongside Rancho La Puerta from her start as a sous chef in the dining hall to Head Chef of La Cocina Que Canta, where every dish begins with gratitude and the harvest at hand.
From Grandma’s Table to the Farm Kitchen
One of Chef Vivian’s earliest food memories is standing at her grandmother’s table, rolling meatballs. “It was peaceful,” she remembers. “Just the two of us, making food and being happy.”
That first taste of togetherness stayed with her. Years later, while volunteering with her church to cook for families in need, she recognized the same feeling. “I loved watching people eat, smile, and connect. That’s when I knew, this is what I want to do.”
She went straight from high school to culinary school, following that spark toward a life centered on food and community.
A Philosophy of Nutrition and Comfort
Vivian describes her cooking philosophy simply: comfort for the soul. “I always want people to feel good about what I make,” she says. “It’s nurturing, not just for the body, but for the heart.”
Her own favorite comfort food is a Mexican-style minestrone soup made by her mom. “Tomato, celery, cumin, garlic … and a hint of anise. The smell fills the house and it smells like family.”
Cooking with Emotion and Memory
For Vivian, food carries emotion. “You have to be calm and happy,” she explains. “When guests come to La Cocina Que Canta, I want them to feel like family, helping chop vegetables, stirring soup, sitting together to eat. That’s how it is in a Mexican home. And those early memories guide me when I teach and cook.”
Respect for the Land
Working beside Tres Estrellas Organic Farm has deepened her reverence for every ingredient.
“I’m mindful now of what it takes to grow even one beet,” she says. “The land is wise, it gives us what we need by season. Walking through the farm and knowing you’re seeing the next recipe or dish growing is extraordinary.”
Her current favorite seasonal produce? Australian finger limes. “The little ‘citrus caviar’ pearls burst with flavor,” she says. “I use them on grilled veggies, in soups, salsas, even mocktails.”
Balancing Creativity and Nutrition
“The farm is my inspiration,” she says. “A walk through the garden and get ideas with the colors, textures, and flavors. Maybe I see butternut squash and peppers for a soup, carrot tops for garnish, and garlic for depth. Creativity and nutrition are right there in the soil.”
What Guests Take Home
Chef Vivian hopes every visitor leaves with confidence. “I want them to be brave and try new spices, cook seasonally, and play in the kitchen. Eating vegetables doesn’t have to be boring. Add herbs, add flavor, have fun.”
Moments That Feel Like Family
Though new to her role, Chef Vivian is already building fond memories. One that stands out is a private birthday cooking class filled with laughter, family, and connection. “We hosted a birthday party, and the birthday girl loves apple pie. We were able to make it with fresh apples from the farm. It felt like my own family here,” she says. “They laughed, cooked, and I told them, ‘Go enjoy your margaritas, I’ll take care of you.’ That’s what hospitality means to me.”
Evolving as a Chef and a Person
Working at Rancho La Puerta changed her rhythm. “When I started working at The Ranch, it really changed my way of thinking about the way I take care of me, because it’s a wellness spa. In restaurants, we never stop,” she admits. “Here I learned it’s okay to rest, to take a massage, to breathe. In my industry, that’s hard to do because it’s so demanding. When I take care of myself, I can take better care of my team and my guests.”
Inspiration and What’s Next
She draws creative energy from Dominique Ansel, famed for his inventive pastries, and Yotam Ottolenghi, whose vegetable-forward dishes echo Rancho La Puerta’s spirit.
Looking ahead, Vivian wants to expand the school’s offerings. “Recipes are everywhere now, but skills, knife work, sautéing, tasting, flavor, you can only learn hands-on. I want guests to leave with those tools.”
Comfort, Creativity, and Care
At its heart, Chef Vivian’s cooking reflects what Rancho La Puerta stands for: nourishment, mindfulness, and joy.
Every spoonful of soup and every finger lime-infused dish carries her message: food made with care can comfort the soul.
