Private chef · Los Cabos
Laura Ariana Valenzuela
Raised on a farm in Argentina, finished in Italy, settled in Baja
Laura was cooking on her family’s farm in Argentina at five, trained in Patagonia, did her stage in Italy, and has spent sixteen years running food in luxury properties at either end of the continent. Her conviction — we are what we eat — shows up as sourcing discipline: organic regional produce, artisanal line-caught fish, and menus that read like a market report.
Her cooking moves between Baja seafood and the Argentine table she grew up at: oysters with caviar and serrano, hand-folded empanadas with chimichurri, huitlacoche quesadillas when the season allows. Guests mention how she walks the table through each course — and families who hire her for one dinner tend to end the week with her cooking most of the meals.
Cooking school in Patagonia, an internship in Italy, and sixteen years of luxury food-and-beverage work split between Argentina and Los Cabos.
What the table said after
She cooked breakfast, lunch and dinner for our party of eleven and every meal arrived organized and dressed to impress. She and her staff were friendly, punctual and engaging.
Joe · April 2026
Kind, funny and phenomenal at the stove. Every course was well thought out and explained, she was patient with my bad Spanish, and the wine kept flowing.
Samantha P. · February 2026
We hired her for the entire week — breakfast daily, five dinners — and every menu was different and delicious. She also handled our four young children brilliantly.
Eric R. · July 2025
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