ÀLaCena completes our own family. It is one of our children. Through hard work and dedication, we have been able to realize a lifelong dream. It is the embodiment of our passion for food and the art of combining and creating unique flavors. We hope that your first bite of our food is not only an explosion of taste but an unforgettable experience. We love to play and experiment with the gastronomy of different cultures and we know you’ll love the results. As we are in the world's melting pot, we want to celebrate by fusing culinary traditions, everything from classic to more modern cuisine.

With several years of experience working in top-notch catering companies and Michelin Star kitchens, we consistently deliver excellence. If you’re envisioning an elegant dinner party, a cocktail reception, a stunning dessert buffet, or anything in between, our chefs will work with you to make your vision a reality.

Leave the stress to us and let yourself create lifelong memories just as we did when we were children at our parent's table.

Lazaro was born in Puebla, Mexico and migrated to the United States at a young age. Chef Lazaro's interest in the culinary arts, however, began back in his hometown, seeing his mom's ability to turn simple ingredients into unforgettable and delicious meals. She always pushed for her children to know how to cook, often saying that you'd never know when you were going to need to cook, and Lazaro took that to heart. His mother even inspired the name ÀLaCena as she used to yell “A Cenar!!!” to call her family to the dinner table.

Lazaro has over 21 years of experience in the culinary world. Lazaro has worked as the executive chef at Elaine Bell Catering, the Sous Chef at Angele Restaurant and Bar, the Assistant Pastry Chef at Etoile at Domaine Chandon with Chef Perry Hoffman, and Julia's Kitchen with Chef Mark Dommen (the latter two having been awarded Michelin stars). 

With his extensive knowledge of gastronomy and his abundant creativity, Lazaro can create an infinite combination of flavors and textures that are sure to culminate in an unforgettable experience. In addition, his vast knowledge of wines allows him to harmoniously pair his dishes with complimentary wines. Chef Lazaro looks forward to pairing his skills with your preferences to create the perfect menu for your event.

Rocío was born and raised in Mexico City, Mexico. At age 15, she began taking an arts and crafts class where she learned to build alebrijes, unknowingly building a foundation for her future passion. Rocio then immigrated to the United States in 2005. Her first job in the US was as a dishwasher, but her previous experience with arts and crafts made her fascinated by the artistic desserts coming out of the kitchen. That initial fascination quickly turned into a passion for pastries and culinary art.

Chef Rocío Navarrete began her pastry and culinary arts journey at Etoile, a Michelin Star restaurant at Domaine Chandon in Yountville California. She continued her journey by working for La Toque at the Westin Verasa Hotel and at FARM at Carneros Inn. Rocío has an affection for sweets, focusing on fruity desserts with an occasional savory twist. She especially loves to make a variety of sorbet flavors. She runs ÀLaCena family catering’s pastry department and will surely delight you with her sweet creations.