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My name is Serafina,
the creator, founder, and chef behind
Season to Savor.
My mission is rooted in
connection, creativity, and empowerment —values that I believe lie at the heart of cooking. Through the meals we create,
we can connect more deeply with others, express our creativity, and empower ourselves to nurture our loved ones
while caring for our own well-being.
At Season to Savor,
I hope to inspire you to infuse these values into your kitchen, creating food that celebrates diverse dietary needs and
transforms every meal into a moment
to share and savor.
I live in Southern California with my Australian husband and two frisky kittens. When not in the kitchen, I’m either in the garden, curled up reading a book, playing with our kittens, or hunting for vintage treasures on Ebay — often with a Henry Mancini soundtrack or classic movie on in the background.
A Bit About Me
I’m a professionally trained chef and Le Cordon Bleu graduate with nearly 20 years of experience across multiple facets of the food industry. Over the years, I’ve catered large-scale events for hundreds, styled food for film and TV productions, sculpted elaborate celebration cakes and consulted on product development and specialty menus for restaurant groups and food manufacturers. I also ran my own special diet food delivery service, serving a clientele that included Hollywood’s celebrity set, and served as Executive Pastry Chef at a multiple award-winning plant-based restaurant in West Hollywood. My recipes and expertise have been featured in one cookbook, and I co-authored another, both of which achieved New York Times bestseller status. Drawing on this diverse experience, I’m passionate about sharing the art of creating flavorful, inclusive meals that everyone can enjoy.
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My personal journey with dietary challenges has profoundly shaped my career, inspiring me to create meals that bring joy to those navigating food restrictions. Through Season to Savor, I blend years of culinary expertise with a deep commitment to making every meal a nourishing experience. This space is about transforming dietary needs into personalized, healing solutions—infusing creativity, connection, and care into every dish. Through thoughtful menu planning and nourishing, customized meals, I help individuals feel supported in their wellness journey, making every bite an opportunity to nurture both body and soul.
Culinary Experience
*Co-author of New York Times bestseller, Crossroads cookbook with Tal Ronnen and Scot Jones, dessert chapter, featuring my innovative plant based dessert recipes
Former Executive Pastry Chef at Crossroads Kitchen, West Hollywood, CA
*Created the original vegan desserts for Tal Ronnen’s New York Times best-seller The Conscious Cook as a featured guest chef, showcased on The Oprah Winfrey Show and Ellen
Cooked for Oprah Winfrey and her guests during Tal Ronnen’s appearance on the show
Catered a post-Emmy party for Ellen DeGeneres
Led vegan and gluten-free seminars for professional pastry teams in high-profile hotel and restaurant kitchens in Las Vegas
*Owned and operated Gourmet Garden Cuisine, a private catering and food service company, featured in VegNews Magazine
Private chef for celebrity and private clients, specializing in restrictive diets (e.g., vegan, gluten-free, soy-free, grain-free, dairy-free)
Recipe development and consulting services for food manufacturing, and restaurant groups
Presented cooking seminars and demonstrations for professional and public audiences, including the American Culinary Federation
Food stylist for independent and studio feature films and television
*Created Lady Gaga’s 25th birthday cake with celebrity chef Art Smith