Christa Cotton

Chef Kelston Moore

Chef Kelston Moore is one of the most compelling culinary figures working in America today, a Barbados-born, U.S. Navy-trained, Food Network-featured chef whose cuisine is as much autobiography as it is artistry. Known for cooking with intention, soul, and precision, Chef Kelston transforms every dining experience into a narrative rooted in Caribbean heritage and refined California technique, now serving an exclusive private clientele of C-suite executives aboard luxury yachts and at private estates.

Moore’s culinary foundation was forged in his childhood and 10 years of active duty service in the United States Navy, where he cooked for more than 6,000 service members daily aboard an aircraft carrier, building the discipline, leadership, and efficiency that define his craft today. Following his service, he pursued formal culinary training and went on to serve as Sous Chef at The St. Regis Deer Valley Resort before making history as Chef de Cuisine at Fox Point Farms, San Diego County’s first agrihood farm-to-table restaurant, a role that established him as a celebrated voice in Southern California’s culinary scene.

In 2023, Chef Kelston appeared on Food Network’s Chopped (episode: “Too Yacht to Handle”) and was named Runner-Up Best Chef by San Diego Magazine. He opened 2026 headlining the Guest Chef Dinner Series at Mawa’s Kitchen in Aspen, Colorado, a Michelin Guide Recommended restaurant, presenting a curated four-course Barbadian menu featuring his signature smoked jerk snapper and braised curry goat pavé alongside James Beard–recognized culinary talent. Now based in Memphis, Tennessee, Chef Kelston operates exclusively in the private sector, delivering bespoke culinary experiences for Fortune 500 CEOs, corporate executives, and elite clientele on luxury yachts and private estates across the country. Drawing on a career built across aircraft carriers, five-star resorts, and celebrated farm-totable kitchens, he brings world-class refinement to the most intimate and exclusive dining settings.

Off the plate, Chef Kelston is co-founder of Bad Boyz of Culinary, a 501(c)(3) nonprofit that empowered African American culinary professionals through mentorship, scholarships, and community events in San Diego, including the first all-Black culinary competition in the city’s history. His leadership was nationally recognized by Men’s Health Magazine as a vocal advocate for veterans navigating mental health challenges. Moore channels his own journey through PTSD and depression into a platform of purpose and service that continues to grow nationally.

Chef Raul Casillas

Born in San Diego and raised between Tijuana and Mexicali, Raul Casillas‘ culinary journey is deeply rooted in his family’s traditions. He grew up cooking alongside his grandmother, learning to make everything from fresh tortillas and salsas to chilaquiles and refried beans. His early experiences in the kitchen became a foundation for his passion, especially after the loss of his mother at a young age, which led him and his father to cook together out of necessity.

Raul pursued a business degree in California’s Central Valley before following his true passion for food, enrolling in Le Cordon Bleu in Las Vegas. His career took off in the city’s fine dining scene, spending six years at L’Atelier de Joël Robuchon, where he honed classic French techniques under esteemed mentors Steve Benjamin and Jonathan Buchan. However, his love for Mexican cuisine led him back to his roots, training under Chef Roberto Alcocer and opening Michelin-recognized Malva in Valle de Guadalupe. He later helped launch Valle in Oceanside in 2021, where he played a pivotal role in earning and maintaining its prestigious Michelin star within a year.

Now at Puesto, Raul brings a wealth of experience and culinary expertise and is excited to merge his deep respect for traditional Mexican flavors with modern innovation. He is particularly inspired by seasonal, high-quality ingredients, believing that great dishes should reflect the best of each season rather than forcing ingredients out of their prime. He has a deep appreciation for Hoja Santa, an aromatic Oaxacan herb, and loves incorporating it into bold, savory dishes. His Calabaza con spices dessert, inspired by his grandmother’s cooking, is a personal favorite.

Raul will be overseeing Puesto’s culinary evolution, with a focus on the upcoming spring and summer 2025 menu changes. He will primarily be based in Mission Valley and La Jolla, though his influence will extend across all Puesto locations including Northern California.

Outside the kitchen, Raul enjoys hiking, motorcycles, swimming, tennis, and, of course, indulging in great food and drinks. His journey—from learning the fundamentals in his grandmother’s kitchen to leading Michelin-starred restaurants—has shaped his thoughtful and inspired approach to cooking. At Puesto, he’s ready to balance authenticity with innovation, ensuring that the restaurant’s vibrant Mexican flavors continue to shine.

Head Chef Vivian Mercado

Chef Vivian Mercado is a young culinary talent with roots deeply intertwined with the vibrant flavors of her homeland, Baja California. Graduating from the Culinary School at the University of Baja California UABC in Ensenada, Vivian embarked on a culinary journey that began by honing her skills at a wholesome meal prep kitchen.  Eager to explore the diverse tapestry of local Baja flavors, she took the role of a young manager at a culinary venture, where she delved into the realms of local wines, specialty coffee and artisanal bread.  After three enriching years, Vivian returned to Tecate, where she found her culinary sanctuary at Rancho La Puerta.  Starting at Tierra Alegre Juice Bar, Vivian delighted our guests with delicious and nutritious smoothies and cold pressed juice creations; a year later she had the opportunity to join the main Rancho La Puerta kitchen as Sous Chef for three years.   Now, at La Cocina que Canta, Head Chef Vivian brings her expertise, creativity, and unwavering passion for culinary excellence to every dish she crafts, to every class she teaches.

Executive Chef Segundo Romero

Segundo Romero is an acclaimed Argentine culinary expert with over 20 years of international experience. Known for his bold creativity and refined technique, he has made a lasting impact in top kitchens across México, the United States, and Argentina. Celebrated as an ambassador of Argentine, Latin American, and European cuisines, Chef Romero blends tradition with innovation to create dishes that are both authentic and contemporary. His distinguished career includes leadership roles at prestigious establishments such as the Alvear Palace Hotel, Sofitel, Barceló Hotels, Monarch Restaurants, and Grupo Carbón México. Beyond the kitchen, he is a respected consultant and educator, passionate about mentoring aspiring chefs and sharing the transformative power of food. At Rancho La Puerta, Chef Romero brings a fresh culinary vision centered on wellness, sustainability, and the celebration of global flavors.