About Me

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Chef Story has been a student and teacher of the Culinary Arts for over a quarter century. A native of California, Story’s love of food was nurtured from an early age by her father; a devotee of the local, ethnic, restaurant scene, and a avid home chef.

 

Her first sojourn into the professional restaurant world was a front-of-house job at Hedi’s in downtown San Diego. The restaurant's hot-shot chef was fusing French technique with Asian flavors and configurations. This set the hook in Chef Story and she moved to the back of house where her love affair with cooking took off.

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Story moved to the Bay Area where she attended the California Culinary Academy and began an apprenticeship with a midwife-herbalist who specialized in healing foods.

 

When Chef Story returned to Southern California she opened ‘Skillet A Go-Go’, a food delivery service that focused on vegetarian and vegan fare for clients with special dietary needs.

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 Tanya has travelled extensively; living and working on five continents. Her flavors and techniques reflect a global awareness and understanding of cultures that comes from traveling abroad.

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In 2005 Chef Story moved to Santa Fe, New Mexico where she assumed the role of Assistant Professor of Culinary Arts at the Santa Fe Community College. Her tenure at the SFCC was marked by the designing of the multi-million dollar renovation and construction of two, new kitchens and the design and implementation of the Culinary Garden Project. 

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In 2012 Chef Story left SFCC and became the Co-founder, Campus Director, and Executive Pastry Chef of The Santa Fe Culinary Academy. Chef Story channeled her passion for food, restaurants, cultures and community into the curriculum at the SFCA.

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Leaving the Academy in 2015, Chef Story revived 'Skillet A Go-Go', her Personal Chef and Catering business serving the Santa Fe, NM Area. 

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Chef Story also runs cooking classes in her professional kitchen ranging from culinary techniques, international cuisines, nutritional, to pastry.

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