Claudette Zepeda, executive chef and partner at Leu Leu in San Diego, is known for her bold culinary style, seamlessly blending Mediterranean, Moroccan, Mexican, and Asian flavors.
"My favorite memories revolve around food and I love that we as chef’s, can create memory time capsules."
Where It All Began
Although born and raised in San Diego, Claudette’s passion for cooking was shaped by her time spent with family in Tijuana and Guadalajara. Her aunt Lorenza, the owner of Las Calandrias, played a key role in exposing her to the rich, diverse flavors of Mexican cuisine—an influence that would later define her career.
Early Culinary Experience
Claudette’s first experience in a professional kitchen came at just 19 years old, working in an Italian restaurant in San Diego under the guidance of Chef Denise Roa.
In 2005, she started as a pastry cook at Jack’s in La Jolla, eventually becoming a pastry chef at El Bizcocho under Chef Gavin Kaysen.
In 2007, Claudette continued to hone her skills at Jsix in downtown San Diego. There, she developed expertise in bread-making, charcuterie, and nose-to-tail cooking. It was during this time that she decided to transition from pastry arts into the savory realm.
The Journey in Morocco
Her thirst for knowledge extended beyond the kitchen. Traveling extensively, she sought to broaden her understanding of global cuisines.
During an impactful trip to Marrakech, she was inspired by the parallels between the country’s gastronomic culture and the Mexican cuisine at her aunt’s restaurant in Guadalajara. Claudette unearthed her calling as a chef: to rediscover and reinterpret the flavors that first sparked her love for food.
Rising in the Industry
In 2015, Claudette joined Chef Javier Plascencia’s opening team at Bracero in San Diego, starting as a butcher and kitchen lead before quickly becoming chef de cuisine. Under her leadership, Bracero received national recognition as a James Beard Best New Restaurant semifinalist and was named one of Eater’s Best New Restaurants in America.
After leaving Bracero, she expanded her influence through collaborative pop-ups across the U.S. and Canada as part of the CRUX collective. She won the Chef’s Roll Chef’s Plate 9 competition in Los Angeles and gained further recognition by competing in Top Chef Mexico (Season 2).
Her journey throughout Mexico during the show deepened her knowledge of indigenous and immigrant cuisines, which form the backbone of the country’s culinary traditions. This experience paved the way for her to compete on Top Chef Season 15, further cementing her reputation in the industry.
Bringing Her Vision to Life at Leu Leu
In 2017, Claudette joined the San Diego-based Rise & Shine Restaurant Group as a consulting chef while preparing to open El Jardín, a restaurant dedicated to showcasing authentic regional Mexican cuisine through her unique, personal lens.
Building on that experience, she now serves as executive chef and partner at Leu Leu in San Diego. The menu blends Mediterranean, Moroccan, Mexican, and Asian flavors inspired by her roots and global travels.
She remains deeply inspired by her frequent travels to Mexico and her life in San Diego’s Bonita neighborhood, where she lives with her husband and two children.
Discover Our Chef-Led Bike Tours in Italy
While we don’t currently offer a tour with Claudette Zepeda, we invite you to experience an unforgettable culinary journey in Italy.
Join our exclusive Chef Bike Tours—a one-of-a-kind experience combining cycling, food, and Italy’s finest cuisine with incredible meals prepared by top chefs.
