A plate of food on a table with a teapot and tea cup, surrounded by decorative greenery and warm yellow lights, with dark background.

CHEF. STORYTELLER.
EXPERIENCE CREATOR.

Dinner should give you something to talk about.

Work with Candice
Enter Club Supsup

Private dining, wine country experiences and slightly unexpected food inspired by California’s Central Coast and my Mexican + Puerto Rican roots.

As seen on the Food Network’s Chopped,
Edible SLO, NEW TIMES SLO,
James Beard Foundation Legacy Network

  • Private Dining

  • Weddings & Celebrations

  • Winery & Corporate Events

  • Cooking Classes

  • Retreats & Getaways

  • Custom Collaborations

Private Chef Experiences

Multiple plates of gourmet beef dish topped with microgreens and served with fries, on white rectangular plates.

Hire Chef Candice.

Explore Experiences
A table set for a formal dinner with glassware, napkins, a floral centerpiece with pink and white flowers, and a candle in a holder. A decorative bowl and a labeled napkin holder are also present.

Club SupSup

Not just a dinner, an experience.

The Central Coast’s only intimate roaming supper club.

Where locals eat and businesses meet. One table. One menu. Amazing people.

Get On The List
Seal for Edible Magazine San Luis Obispo with a fork and knife icon, stating 'EDIBLE APPROVED,' 'CULINARY EXPERIENCE,' and 'Tested & Loved'.

Cook with Candice

Not ready to throw a whole dinner party with me just yet? We can still cook together.

RECIPES + GUIDES

Dinner-party menus, recipes, sauces & things worth making.

SHOP THE DOWNLOADS

ASK A CHEF

Menu planning, recipe troubleshooting, dinner-party help, and more.

BOOK A SESSION

A LITTLE ABOUT ME

A woman standing in a field of yellow and purple flowers, wearing a straw hat, a white lace crop top, and beige pants, with a tattoo on her left arm.

I wasn’t always a chef. I studied politics at Cal Poly SLO, spent years working in tech, got laid off, and finally went to culinary school. Since then, I’ve cooked in fine-dining kitchens, built a private chef business, written a cookbook, competed on The Food Network’s Chopped, created Club SupSup, and cooked my way around California’s Central Coast. My food pulls from my Mexican and Puerto Rican roots, the places I’ve traveled, the people I’ve met, and whatever idea I can’t stop thinking about next.

Read My Story
Close-up of a fried food item, possibly a piece of fish or chicken, topped with powdered seasoning or cheese, on a dark background.
A rectangular white plate with a serving of food that includes a creamy orange sauce, topped with sprouts, and garnished with red and green herbs.
A dessert slice topped with nuts and fruit on a rectangular white plate, with a bottle of wine in the background and a decorative white element to the side.
Close-up of a pasta salad with chopped cured meat, shredded cheese, and mixed greens on a white plate.
Multiple soft-boiled eggs, some cut in half showing bright yellow yolks, on a metallic surface.
Close-up of a bowl of seafood salad topped with microgreens. The salad contains chunks of shrimp or lobster with a creamy dressing, in a speckled ceramic bowl on a dark wooden surface.