Chef Céline Garcia Ochoa

What Passion Makes Chef Céline Thrive at Work?

“I’ve always possessed a deep-lying hunger to explore. The fact that I have been able to achieve this through my career is one of the things that attracted me to being a chef. I love embracing new cultures – and the best way to do this is by meeting new people and sampling authentic food from their heritage.”

Our Profession is Evolving.

“I’m passionate about researching and sharing the diverse culinary inspirations that I discover. And while there is always a place for respecting tradition,
as chefs we constantly challenge ourselves to innovate.

Part of this is how we make our meals more accessible to all, ensuring that everyone has the opportunity to enjoy nourishing food. And increasingly,
it's about how we advocate for more sustainable choices on the plate—thinking about food not just as nourishment,
but as a way to care for people’s health and well-being.”

Food is Meant for Sharing.

“Food is the greatest way to connect people from diverse cultures and backgrounds. Through sharing, we learn. By learning, we inspire creativity.
And with collaboration, we can use food to support a mission-driven, inclusive culture.”

My Advice for Tomorrow’s Generation of Chef Leaders:

“Be brave with your ambitions – and let people know about them, don’t always follow or copy what everyone else is doing and always be your original self.”

My Advice for Chefs of Today, and Tomorrow:

“Be curious. There’s always more to learn by seeing new places and meeting new people.
Embrace diversity, prioritize sustainability, and work towards serving accessible, nutritious food for everyone.”

More about Chef Céline:

A graduate of a culinary school in South America, Chef Céline Garcia Ochoa began her career working abroad in palaces,
fine dining restaurants and embassies. Upon her return to France, she assumed the position of executive chef
for an upmarket French department store chain and later joined Compass Group France.