Our story
MEET CHEF WENDY GALEANA
From a kitchen in Acapulco to villas across the Riviera Nayarit — a life spent sharing the flavors of Mexico.
WHERE IT BEGAN
A CHILDHOOD IN THE KITCHEN
It started with buñuelos
Wendy grew up in Acapulco, where her love of cooking began at her mother's side. As a little girl, she would slip into the kitchen to help — rolling and frying buñuelos, learning by watching, tasting, and asking.
That early curiosity never left. The kitchen was where she felt most herself, long before it became her profession.
TWO KITCHENS, ONE TABLE
THE FLAVORS SHE WAS RAISED ON
Wendy's cooking carries the heritage of two grandmothers — two regions of Mexico that live on in every menu she creates.
Puebla
HER GRANDMOTHER FROM PUEBLA
The soul of central Mexico — rich, layered mole and the time-honored recipes of Puebla, passed down spoonful by spoonful.
Guerrero
HER GRANDMOTHER FROM GUERRERO
The taste of the coast — fresh seafood and that unmistakable sazón of Guerrero, where the Pacific meets the plate.
THE PATH
HOW A PRIVATE CHEF WAS BORN
After training as a chef in Acapulco, Wendy set out for the Pacific coast. She cooked at El Camarón Azul in Vallarta, then spent
several years in Sayulita at Villa Amor.
One afternoon, a guest wanted to surprise her husband with a
romantic dinner in their villa. Wendy made it unforgettable — and an idea was born. Word spread, guest to guest, and what began as a single dinner grew into the private chef experience she runs today.
Since 2005, one table at a time
CRAFT & TRAINING
ROOTED IN TRADITION, REFINED BY STUDY
Formación
CLASSICALLY TRAINED
At one of the first gastronomy school in Acapulco — one of Mexico's premier tourism destinations.
Heritage
PRE-HISPANIC CUISINE
Studied pre-Hispanic Mexican gastronomy at ESGAMEX in 2021, deepening her roots in ancestral cooking.
Always learning
THE HISTORY OF FLAVOR
Currently studying the history of Mexican gastronomy at ESGAMEX — a craft she's never stopped refining.
Why she cooks
"More than once, a guest has tasted one of my dishes and been carried straight back to their childhood. That's what I cook for — the moment a flavor becomes a memory."
A DEEPER CONNECTION
THE ART OF THE PAIRING
Wendy has always loved pairing — the way the right glass elevates a dish and deepens the connection to the food. Now based in Jalisco, she works first-hand with raicilla, the artisanal agave spirit native to the region.
Alongside mezcal, tequila, and Mexican wines, these pairings turn a dinner into a journey through Mexico's flavors — a rare experience few private chefs can offer.
WE ARE FAMILY
THE TEAM BEHIND EVERY TABLE
Chef Wendy doesn't cook alone. Her team is family — by blood and by trust — and they share one thing: a genuine passion for food and for the people they serve.
WENDY GALEANA
CHEF & FOUNDER
ANTONIO (TONY)
SOUS CHEF / BARTENDER
MALENY
KITCHEN & SERVICE
TIA ERIKA & ALEX
KITCHEN, SERVICE & DIGITAL WORK
Behind the bar and the digital experience, Wendy is supported by a longtime collaborator Alex, of more than ten years — crafting the cocktail and spirits pairings that bring each celebration to life.