Claudette Zepeda is an award-winning, San Diego-based chef and culinary entrepreneur known for her fearless style and bold approach to regional Mexican cuisine. A celebrated culinary anthropologist, Zepeda draws upon 20+ years of experience working in restaurant kitchens, as well as her extensive travels around the world and throughout Mexico that inform her vast knowledge of indigenous ingredients and cross-cultural expressions of cuisine. Zepeda's multi-faceted expertise is showcased in her role overseeing the creative vision as Founder of Chispa Hospitality which started in the Spring of 2022, including food concepts in Nashville, Australia, Mexico. Founding chef of VAGA restaurant in San Diego's North County in 2020, where she authored a love letter to her hometown, earning a spot on Esquire’s 2021 Best New Restaurants. Previously, Zepeda garnered more national acclaim for her time as the executive chef & partner behind El Jardín, a regional Mexican restaurant in the area. El Jardín received a glowing review from the New York Times, inclusion on Esquire’s 2018 Best New Restaurants, and recognition from Michelin on their 2019 Bib Gourmand list. Zepeda was named both Eater San Diego and San Diego Union Tribune’s Chef of the Year in 2018, and was a James Beard Best Chef West semifinalist in 2019.