Chef Ngoc Chau-Castenada

Culinary Creations

Chef Ngoc Chau-Castaneda

Culinary Creations

Avocado bomb with smoked salmon and wasabi aioli.

Tortilla crusted risotto with grilled corn green chili, topped
with an avocado crema.

Southwest beef wellington with green chili, mushroom, and spinach.

Vegan eggplant Lasagnette with cashew cream, spinach, and spicy tomato sauce, and crispy basil

Zaatar crusted Alaskan Salmon with cucumber tatziki, and tomato, and roasted red pepper mabucha

Seared herbed chilean sea bass with English pea sauce, potato terrine, and roasted compari tomatoes

Dark chocolate Mousse with candied orange and cake crumbs


Chef Ngoc’s passion for food began at the early age of five when she began working side by side with her father in the kitchen. When her family emigrated from Vietnam, they used food as a way to celebrate their new life while still embracing the home they left. 

Originally working in Special Education, Chef Ngoc’s husband, Richard, strongly encouraged her to pursue her dream and passion for cooking. Enrolling in the CCA California Academy, Le Cordon Bleu, San Francisco, she excelled. She graduated with honors at the top of her class. 

Upon graduating and eager to learn, Chef Ngoc began her professional culinary career as an intern at Caneel Bay in St Johns, US Virgin Islands. Upon her return to the Bay Area, she further experimented, developed, and refined her unique style of cooking at various San Francisco restaurants such as Ponzu, Grande Café, Bruno’s and Wayfare Tavern. 

Through a quick succession of promotions, Chef Ngoc continued to hone her skills learning to lead and manage high volume kitchens as an Executive Chef at Google, Onyx Pharmaceuticals, Amgen, Catered Too, and most recently Artisan by Santa Barbara Catering in Arizona 

Chef Ngoc is a consummate professional with a dedicated work ethic and playful spirit. Her globally inspired comfort food uses fresh and local ingredients. Described as a “food artist,” she enjoys deconstructing traditional dishes using familiar ingredients to create new culinary experiences. When she is not working, she still enjoys cooking, baking at home, hiking, working out, and spending time with her family.


 Photo (left) by: Richard Bluecloud Castaneda 

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Laura Parker Roerden
Selected Poems
Zoe Korte
Absolutely Fucked & Selected Works
Yasmeen Mir
Why Nursing?
Sara Luster
My Pandemic Reality
Reyna Amaya
Barren or Fruitless
Zoë Barnstone-Clark
This is What Democracy Looks Like:
Sacred, Hard Won, and Fragile

Contributing Artists
American Omens
Lynn Mitchell
R.B. Kitaj
Alan Loehle
Education in the Age of COVID
Bonnie Culver
Theater of Cruelty
Cody Marsh
Selected Talisman Poems
Aliki Barnstone & Corina Dross
Selected Poems
Jacob Griffin Hall
Julia Fleming-Dresser
Adam Sobsey
Anthropocine Series
Alan Loehle
Ernest Burden
Trans World Airlines
Human Decency: A Priority
Michael Matos
Phoenician Morphosis & Selected Works
Knocking for the Future
Pauline Allen
Meet Them Where They Live (Part 1)
Paxton Farrar
Deb Luster
Consider This
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Selected Works
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A View of Black Lives Matter
Contributing Artists
True Form Films
Yeniffer Behrens-Mendoza & Mauricio Mendoza
PFAs Contamination
Tonya Chandler
The Dirt on Clean Wine
Tom Mills & Adrienne Voboril
Reinvent & Reconsider
Holly Arbuckle
One Health by Design
Jessi Flynn
Kweza Craft Brewery
Jessi Flynn
A New Resistance
Ed Brown
Beyond Rorschach
John Fleming
Journey to Her Roots
Kat Donnelly
Drink Different
Jason Dibble
The Frontier in my Fridge
Chien-Kang Chen
Kyung Me
When BeDeviled
Sara Jolena Wolcott
10 Years in the U.S.
Yee Eun Nam
Diatribe Diaries
D.S. Legters
The Bucky Ball
Contributing Writers & Artists
Isabel Mareş
Infinity + 1
David Zung
The Jingle Dress Project
Eugene Tapahe
Flowers Everywhere
Deependra Bajracharya
Desire Lines
Gui Marcondes
Planetary Health and the Great Transition
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