La Cocina staff has, cumulatively, nearly 100 years of food-industry experience in working with local businesses to strengthen business models, access below market rate capital, and create new jobs.
+ Leticia Landa, Executive Director
contact: leticia@lacocinasf.org
trilingual: Spanish + French
pronouns: she/her
Leticia learned about La Cocina by reading a newspaper article about El Huarache Loco (a graduate) when she was in college, studying Anthropology at Harvard. She joined La Cocina in early 2008 as the third staff member. Throughout her career at La Cocina, Leticia has relied on her experience being the daughter of Mexican immigrants who moved to the US and started a business, to fuel her strong belief that business ownership can be transformative, particularly for women, immigrants and people of color. She is passionate about food and cooking, particularly the way sharing food transmits memory. Fluent in Spanish and French, Leticia has loved learning from the 100+ entrepreneurs she's worked with about food traditions from all over the world. Now Executive Director of La Cocina, Leticia has worn almost every hat at the organization over the last decade: writing grants, developing the incubator program, working directly with business owners, managing volunteers, and consulting with other incubators. Leticia has provided vision and strategy for the organization's tremendous growth, which has led to the organization's international recognition. One of her favorite recent projects has been co-authoring We Are La Cocina, a cookbook published by Chronicle Books in 2019.
Favorite Foods: chilaquiles, quiche and the perfect brownie
+ Aniela Valtierra, Deputy Director of Impact
contact: aniela@lacocinasf.org
bilingual: Spanish
pronouns: she/her
At the age of fifteen and with much reluctance, Aniela had her first taste of the food and beverage industry while working after school and in the summers at her parents’ newly opened restaurant in Mexico. Over the years, she grew to enjoy the f&b operation, and it has, since, become a part of her life and career. Aniela values food for being the center of her fondest family memories, and she looks up to her family’s entrepreneurial spirit to share their love of food.
Aniela studied Hospitality Industry Management with an emphasis in Entrepreneurship at the University of San Francisco, gaining professional event planning and f&b management experience in hotels, private clubs, and restaurants, with continued wine education from the Culinary Institute of America at Greystone. When Aniela learned about La Cocina and its mission, it felt much like home; she was inspired by the passion that the women-run businesses of La Cocina have for their native foods and their entrepreneurial drive to launch their food business, do what they love and share it with their communities.
Aniela joined La Cocina’s team in 2013 and brings her passion of food entrepreneurship and support of small business communities in her operations and events role. Committed to the success of La Cocina’s women entrepreneurs, Aniela facilitates the use of the facility’s program offerings and launches events that promote growth and community recognition for their businesses.
Favorite foods: tacos de papa, arrachera, french toast, and chocolate mousse pie
+ Emiliana Puyana, Director of Incubator Program
contact: emiliana@lacocinasf.org
bilingual: Spanish
pronouns: she/her
Emiliana has always been in love with food and cooking. Early experiences in her family’s kitchen in Venezuela taught her that food has the extraordinary ability to bring and keep people together. She landed her first restaurant job at the age of fifteen in Caracas and has continued cooking ever since.
After graduating from the Culinary Institute of America in 2002 she decided to make the move from New York to San Francisco. Her time in the Bay Area has seen her hold most positions in food industry from prep cook to chef de cuisine. She’s gained her battle scars behind the stoves of places like La Folie, Salt House and Marla Bakery. In 2011 she joined La Cocina’s incubator program and started her own pickling business, Jarred SF Brine. After three years of running her own food business she made the tough decision to pack it in and move on to the next food adventure.
She now finds herself back at La Cocina but at the other side of the table. She couldn’t be more excited about the opportunity to give back to an organization and community that has given so much to her. She loves that a walk through La Cocina is like a mini UN general assembly where the only language spoken is food.
Favorite foods: arepas, platanos fritos, tequeños, kimchi, all things pickled, capers, capers, and more capers
+ Blake Kutner, Director of Entrepreneur Business Development
contact: blake@lacocinasf.org
pronouns: he/him
Blake Kutner has been cooking and working in professional kitchens since the Bill Clinton days (one of his heroes, Blake’s not Bill’s. Although they do share a birthday). He’s done pretty much everything in the back of the house world from dishwashing to fry station, kitchen managing to grade manger, Mexico to Spain, New Orleans to San Francisco.
After graduating from Dartmouth in 1994, Blake thought he would go to medical school like most of his family had. While applying, he started working at the Copeland’s restaurant (a New Orleans based mid level chain) below his apartment, first as a waiter (think cheap fake tuxedo shirts and polyester bow ties) and then eventually as a fry cook in the all Nigerian kitchen. The swashbuckling life of the rowdy kitchen crew combined with the hand’s on gratification of taking a slimy raw product (like chicken or oysters) to glistening deep fried glory started his journey. The intellectual stimulation that cooking provided utilizing biology, physics, chemistry, history and culture has kept him doing it.
Blake is excited to be starting as our new kitchen manager at La Cocina. He believes that street food is secretly every chef’s favorite and makes up the fabric of any great city. He thinks he may have the greatest job in the world getting to learn from the true masters of cuisine and work with a bunch of bad-ass women.
If he had to pick some food favorites they’d be: boiled crawfish, oysters, barbecue and fermented things, but it feels wrong to not include South East Asian curries, fried chicken, tacos and pizza.
+ Walter Miros, Culinary Program & Facilities Manager
contact: walter@lacocinasf.org
pronouns: he/him
Walter's career in food began as a teenager, initially cooking helped pay for his philosophy degree, then grew into a passion that led him to fine dining. The thrill and adrenaline of cooking on the line got Walter hooked. But as he grew into a chef, nurturing talent became his favorite aspect. He's excited to bring his experience and skill to La Cocina.
+ Karen Garcia, Incubator Program Manager
contact: karen@lacocinasf.org
pronouns: she/her
Growing up in primarily low-income immigrant communities, Karen observed first-hand how difficult it was for family members and neighbors to access and navigate resources. This instilled in her a passion for supporting underserved communities and has led to an enriching career in the nonprofit world. She has worn many hats working with immigrants, individuals with disabilities, and BIPOC communities over the years.
Born and raised in South Central/Southeast Los Angeles, Karen is new to the Bay Area and excited to explore the many delicious foods the region has to offer. She believes that great food is not dictated by a price tag and is thrilled to work alongside La Cocina entrepreneurs as they create a more equitable food landscape in the Bay Area.
Her favorite foods are her mom's gorditas de chicharron prensado, dolsot bibimbap, pupusas de queso con loroco, Salvadoran panes con pollo, and plain old mac & cheese.
+ Andrea Llosa, Program Manager of Business Development
contact: andrea@lacocinasf.org
bilingual: Spanish
pronouns: she/her
+ Miguel Castro, Maintenance Associate/Porter
pronouns: he/him
+ Arielle Helffrich, Program Coordinator
contact: arielle@lacocinasf.org
bilingual: Spanish
pronouns: she/they
Originally from Washington, D.C., Arielle grew up in a family of phenomenal home cooks with really big opinions - mostly about food, travels, art and music. They studied Community and International Development and Spanish at the University of Vermont, with a semester spent in Argentina. After graduating they moved directly to San Francisco, having always known it was the only (US) city for them. With a background in volunteer and event management she spent the next 10+ years working for different SF based non-profits, learning about her new city through the social services that exist and of course the delicious meals right around the corner from each of them. With an interest in education and the idea to live once again abroad she moved to Madrid to work as a teaching assistant in a bilingual elementary school and to eat all the tapas possible. As the pandemic halted most in-person events they shifted their professional focus to new roles in the restaurant industry. Immediately loving the energy, the people and absolutely everything about this, new to her world, she looked to bridge her experience in non-profits and events with her love for this new found community. La Cocina would be the perfect place and she is so excited to partner with such many amazing BIPOC entrepreneurs to enhance their program experience!
Favorite Foods: Anchovies point blank - since they were a kid. Put them on pizza, make pasta sauce out of them, eat them straight out of the can. You can’t go wrong. Really really good sourdough bread (the opinions come in strong here). The ever constant quest for the best dumplings in town, be it soup or not. Empanadas from any nationality - give her a meat pocket wrapped in dough and she is down. Tamales. They could and have lived off tamales as their main source of nutrition for a year and would do it again.
+ Sandro Zamora Dominguez, Maintenance Associate
pronouns: he/him
+ Sabrina McLean, Commissary Manager
contact: sabrina@lacocinasf.org pronouns: she/her
Cooking has always been Sabrina’s passion, sparked by fond memories of watching the Food Network with her Grandma as a child. Growing up as a first-generation Vietnamese-American, food wasn't just about meals—it was a connection to heritage and the struggles her family endured as refugees of the Vietnam War.
Raised in Southern California, amidst the vineyard-dotted landscapes of Temecula, Sabrina embarked on a journey that would eventually lead her to Hawaii, where she pursued a degree in Hospitality Management. While receiving her education at the University of Hawai’i, she immersed herself in the rich cultural landscape of the islands and the diverse culinary traditions they offer. Starting from the bottom as a hostess and working her way up to Executive Sous Chef, she’s gained invaluable experience in the culinary arts.
Born with an innate passion for cooking and a profound appreciation for food, her culinary journey traces back to the cherished memories of her childhood. Under the watchful eye of her beloved Grandma, Sabrina found solace and inspiration amidst the aromatic symphonies of simmering pots and sizzling pans.
Now, as the newly appointed Commissary Manager of La Cocina, Sabrina’s poised to embark on a new chapter. Eager to infuse her unique perspective and culinary expertise into this vibrant community. With a steadfast commitment to celebrating diversity and championing culinary innovation.
Sabrina is thrilled to support aspiring entrepreneurs in weaving their stories through the universal language of food. Favorite foods: bánh cuốn, chicken and waffles, ume onigiri, bread n’ butter, künefe, cinnamon rolls (gotta be with cream cheese frosting), plátanos maduros, carbonara
+ Swan Dotson, Program Coordinator
contact: swan@lacocinasf.org
pronouns: she/they
Hailing from the heartland of Texas, Swan's journey into the world of food and community began amidst the sprawling fields of their grandparents' farm. Each year, the annual family reunion served not just as a gathering of loved ones, but as a celebration of heritage and tradition, woven into the very fabric of the dishes shared. Every recipe carried with it a story of resilience and cultural fusion, bridging divides and fostering connections among friends and coworkers from diverse backgrounds. It was here that Swan first recognized the transformative power of food as a unifying force, transcending barriers and bringing people together in fellowship and understanding.
As an entrepreneur, Swan has left an indelible mark in the world of wine and hospitality. They founded Togun Wines, a wine consultation company dedicated to elevating BIPOC, women, LGBTQ, and disabled-owned wine brands. Additionally, Swan co-founded Kinfolx, a bustling coffee shop and wine bar nestled in the vibrant heart of Oakland, embodying their commitment to creating inclusive spaces that celebrate diversity and community.
Joining La Cocina feels like coming home—a natural extension of Swan's commitment to uplifting diverse voices in the culinary world. Their steadfast dedication to empowering low-income food entrepreneurs resonates deeply with Swan's own values. Swan is ecstatic at the prospect of contributing to a community that celebrates the rich mosaic of cultures and cuisines in the Bay Area, fueled by the belief that food is a catalyst for both economic empowerment and social change."
Fav foods: Gumbo, Miser Wat, fried chicken, Texas BBQ, Hummingbird cake, mashed potatoes, and allll the dim sum!
+ Michelle Magat, Director of Communications & Innovation
contact: magat@lacocinasf.org
pronouns: she/her
At the age of eight, Michelle took to her sister’s manual typewriter to churn out weekly newspapers and cooking magazines, which she’d sell to her parents for a nickel a piece. This penchant for writing eventually earned her a master's in journalism from Indiana University, and her entrepreneurial spirit ultimately shaped a 20-year career in communications and marketing.
Michelle co-founded Current, a now global communications firm, ran her own consulting business, and co-founded a school communications software startup called HEARD. She has worked with two of the world’s leading communications agencies — Weber Shandwick and Edelman, and has advised brand teams at The Clorox Company, Burt's Bees, Samsung, Kraft, Nestle, and more.
Community service has always been a personal passion. She has served as a museum guide for students at SFMOMA, created curriculum and taught kindergarten computer lab at a local public school, and — for a decade before joining — volunteered with La Cocina — from serving food at events to serving on its board.
Michelle is proud to share her work experience, entrepreneurial spirit, and passion for service to support La Cocina entrepreneurs.
Favorite foods: Anything in pie form — from chocolate cream to chicken pot. Her mom’s Leche Flan, her husband’s wood-fired pizza, and her daughter’s ginger snap cookies.
+ Consuelo Reyes Lopez, Communications Manager
contact: consuelo@lacocinasf.org
bilingual: Spanish
pronouns: she/her
Consuelo’s relationship with food blossomed where her relationship with her mother and other women in her life blossomed as well- in the kitchen of family homes helping flip tortillas on a comal (yes, with your hands) and adding the finishing touches to Mexican dishes to host family, friends and strangers. Wanting to remain close to her family in Mountain View, Consuelo chose to attend the University of San Francisco where she pursued a Communication Studies Degree and minors in Public Relations and Chicanx/Latinx Studies.
A daughter of Mexican immigrants, Consuelo has been able to witness some of the challenges that come with language barrier, legal status, and overall lack of opportunity; she has also proudly witnessed a lot of her family’s successes. Seeing the highs and low of her parents experience as immigrants, combined with her academic background is what pushed Consuelo to pursue a full-time position at The Women’s Building after interning for 6 months. There, she worked as a Program Assistant wearing many hats (à la nonprofit) but focused on developing programs to combat food insecurity, increase tech literacy, and provide employment opportunities in the local mission community.
For Consuelo, working at La Cocina as a Communications Associate is the perfect marriage between her communication skills and passion for building community to create social change. She’s excited to connect with female entrepreneurs, listen to their stories, and find new ways to tell La Cocina’s story.
Favorite foods: Her mothers gordita’s de papa (especially as leftovers for breakfast…it really hits different), artichoke pizza on garlic herb crust, mac and cheese, and unfortunately, hot cheetos!
+ Naomi Maisel, Partnerships & Impact Manager
contact: naomi@lacocinasf.org
pronouns: she/her
Raised on an eclectic mix of California burritos and her Bubbie’s Matzah Ball Soup, Naomi has always been excited to try new foods.
Moving from California to Georgia to study Anthropology at Emory University exposed Naomi to new foods, people, and cultures. Naomi scoured Atlanta for coffeeshop and restaurant gems, her greatest triumph achieving “regular” status at the best tofu house on Buford Highway (sorry, still a secret). Jarred by the juxtaposition of Atlanta’s burgeoning Fortune 500 scene with many historically black neighborhoods ignored and underserved, Naomi became passionate about food security and justice, and founded Food Chains, a food recovery group that collects, repurposes, and donates meals to local shelters.
After graduating, Naomi worked for a social enterprise that connected individuals experiencing homelessness and those with criminal backgrounds to employment. This experience deepened Naomi’s understanding of inequality within systems, as well as the complex challenges faced by those with barriers to employment and social mobility.
Hoping to move back into the food space with a greater understanding of global food systems, Naomi moved to Pollenzo, Italy and earned her Masters in Gastronomy at the University of Gastronomic Sciences. Inspired by the resilience and strength constructed via food by communities throughout history’s most shameful moments, Naomi focused her Masters thesis on Tijuana, Mexico where she lived and studied how asylum seekers navigate their foodscapes to construct community and identity while waiting at the border.
Naomi is new to the Bay Area since returning from abroad and is proud to join the La Cocina team to support entrepreneurs and build connections with the Tenderloin community.
Favorite Foods: Anything savory and vegetarian, with a special fondness for all things cheese and potato. Extra veggies please.
+ Wanvisa “Boom” Wattanadumrong, Sales & Marketing Coordinator
contact: boom@lacocinasf.org
pronouns: she/her
Boom was born and raised in Bangkok, Thailand. Her fond memories with food began when she was little. As early as 7 years old, Boom was assigned to grocery shop for produce and herbs at a local market near her home and help her mom cook for the family. Boom was taught how to make chili paste from scratch, fry fish, and press fresh coconut milk from shredded coconut meat which she continues to use as survival skills later on in life.
After receiving her bachelor’s degree in Communication Arts in Thailand, she worked for advertising agency McCann Erickson for one year. Some of her clients include Coca-Cola and Nestlé. Then she decided to come to San Francisco for further study in 2001. Her first year in the US started by waiting tables at 4 Thai restaurants concurrently. Later on, she attended San Francisco State University and earned her master's degree in Teaching English for Speakers of Other Languages in 2006. Her additional educational backgrounds include travel and tourism, green and sustainable business, and massage and bodywork.
Boom has been in the restaurant industry for over 20 years wearing many hats including server, general manager, and managing director in multiple casual to upscale Thai and Japanese restaurants including Thep Phanom, Ozumo, Osha Thai, and Farmhouse Kitchen. She has experience in training teams regarding food, wine, service, and safety. Other areas include communications, marketing, and events. She joined La Cocina in December 2022 as an acting general manager to oversee the Municipal Marketplace operations, and in helping to find the next GM before transition into focusing on strategic planning of sales and operations for La Cocina. As an active learner, Boom believes that knowledge can be acquired from everywhere and at any age. She hopes to share her knowledge and experiences to help people in the community achieve their goals.
Her favorite foods: gluten-free Thai street food, spicy papaya salad, sushi, and Vietnamese.
+ Carrie Sullivan, Catering Sales & Event Coordinator
contact: carrie@lacocinasf.org
pronouns: she/her
Carrie’s upbringing didn’t really set her up for a career in the culinary world (think canned soup casseroles and bottled salad dressings), but her exposure in college to organic farming led her to the world of delicious, fresh, and healthy foods. Carrie has worked in a variety of settings in the food world, including coordinating meal preparation on behalf of World Central Kitchen, running culinary programs and fundraising events for CUESA, and managing catering for Bi-Rite Market. Carrie relocated to San Francisco from the East Coast more than 25 years ago and has never looked back.
Carrie loves to travel and generally builds her itineraries around the food of the area, expanding her knowledge while developing an appreciation for other cultures. She hopes to explore more of Mexico and Central America in the near future.
+ Michelle Minori, Food & Beverage Manager
contact: michelle.minori@lacocinasf.org
pronouns: she/her
+ Laura McGrath, Catering Events & Sales Coordinator
contact: laura.mcgrath@lacocinasf.org
pronouns: she/her
+ Laura Ambroseno, Chief Financial Officer
pronouns: she/her
contact: cfo@lacocinasf.org
Laura Ambroseno's formal training in Urban Economics and Finance has led to a varied career that started and has returned to microeconomics and urban development, with a detour through global capital markets. Laura started her career at the Federal Reserve Bank of NY with a focus on Community Reinvestment and was soon attracted to global financial crises and their impact on currency markets. She has managed fixed income assets and foreign exchange interventions for the Federal Reserve and quantitative foreign exchange strategies for Morgan Stanley, Capitalia, and State Street Bank in London and Rome.
Since landing in San Francisco in 2009, Laura has been involved with La Cocina first a Board member, Finance Chair and Board Chair and now as the Chief Financial Officer. Laura holds and MBA in International Finance from Columbia Business School, magna cum laude, and a BA in Urban Economics from Barnard College of Columbia University.
+ Valerie Ng, Operations & Admin Associate
contact: valerie@lacocinasf.org
pronouns: she/her
Valerie Ng’s interest in food began during stints abroad during and after college, eating halloumi and tandoori chicken in London, tortilla española and paella in Madrid, and crepes, croissants, and couscous in Paris. Several years after those seminal experiences, a trip through China, Hong Kong, and Taiwan, where she learned to cook local specialties, inspired her to pursue a career in the food world. Back home in the Bay Area, she began volunteering for La Cocina’s Street Food Festival, attracted to its mission in amplifying immigrant, women, and POC food entrepreneurs.
An enthusiastic home cook, she has volunteered for over a decade as a kitchen assistant at various Bay Area cooking schools, helping students as they learn new skills and techniques in the kitchen, and cooks occasional pop-up dinners at 18 Reasons, inspired by her travels and interest in food history.
Favorite foods: kouign amann (especially from Arsicault Bakery), chow fun, and duck confit.
+ Sarah Lau, Director of People + Culture
pronouns: she/her
contact: sarah@lacocinasf.org
Sarah was first introduced to La Cocina in 2010. She was attending culinary and hospitality school at City College of San Francisco and learned of volunteer opportunities with La Cocina. She volunteered over a few years at La Cocina's Street Food Festivals and has loved and followed the organization ever since. After finishing school, Sarah started to work in some of the best restaurants in San Francisco, including Nopa, Nopalito, Liholiho Yacht Club, Dear Inga and Good Good Culture Club. She's worn many hats within those businesses, from being in the kitchen, then transitioning into the dining room to host, bus, run, bartend, serve and manage.
Sarah eventually transitioned into an operations role, supporting all of the restaurants with everything from payroll, R&M, to accounts payable. She then noticed that these restaurants, like most restaurants, lacked any formal HR support system, and advocated to learn how to do it for them. She was the inaugural HR person and held that role for many years right up until she joined La Cocina in August of 2022, supporting the restaurants and the people working in them who really make the restaurants great - working alongside the owners to continuously improve working conditions, benefits packages, and to incorporate equity and inclusion in their employee recruitment, hiring, compensation and retention practices.
She's very proud of the work she and the leadership team at the restaurants put in to make the restaurant industry a better, healthier place to work - and wanted to extend that to La Cocina and all of the women of color-led businesses incubated through it, with hopes of combining her love of the food and beverage industry with her passion for social, economic and racial justice.
Fav foods: Sushi all day everyday - Sarah will throw down for a really special omakase and will eat a chirashi bowl for lunch everyday if she could. In general, Asian food from all of its vast diaspora is comforting to her, and she will always want rice, noodles, or soup - especially Korean food.
+ Stephanie Goss, Operations Manager
contact: stephanie@lacocinasf.org
trilingual: Spanish & French
pronouns: she/ella/elle
+ Grace Bon, Individual Giving Manager
contact: grace@lacocinasf.org
pronouns: she/her
Grace grew up in Sonoma, California, in a household that revered food and the rituals that surround growing, cooking, and eating. Her most beloved childhood memories are those attached to food - late night taco truck runs with her dad, family trips to the city for dim sum, and gathering around her granny’s special-occasion sticky toffee pudding.
Grace studied political science and policy in Washington, DC, where she primarily focused on food policy. She eventually became interested in immigration work, which led to a job in immigration law after graduation. After six years in DC, Grace was forced to admit that she is very much a California girl at heart - she missed the ocean and mountains and unmatched produce of her home state, and decided it was time to come home. She settled in San Francisco, where she continued to work on green card programs, DACA renewals, and asylum cases.
During the pandemic, Grace decided to leave her corporate law firm position and explore a career in the food and hospitality world. In the two years that followed, she worked a range of jobs in production and service, from bread baker to wine tasting host, and helped launch an agritourism startup at a nearby regenerative farm.
She is thrilled to settle at La Cocina and to be a part of such a dedicated, hard-working team. She is excited to leverage her wide-ranging experience in immigration law, food service, and member relations to further the reach of La Cocina’s programs and to help build a more equitable food ecosystem in her community and beyond.
Favorite foods: Almond croissants, Ethiopian food, plátanos maduros, and anything with a big pile of fresh herbs.