Claudette Zepeda is an award-winning chef, author, television personality, and entrepreneur whose work exists at the intersection of food, culture, identity, and storytelling.

Born and raised on the U.S.–Mexico border, her cuisine is shaped by the landscapes, histories, and people that define both sides. Rather than treating Mexican food as a single tradition, Zepeda explores the depth and diversity of its regional cuisines, weaving together indigenous techniques, migration, memory, and contemporary expression. Every dish reflects years of research, travel, and conversations with the communities that continue to preserve these culinary traditions.

With more than two decades in professional kitchens, Zepeda has built a career driven by curiosity and an uncompromising creative vision. As the founder of Chispa Hospitality, she develops restaurants, culinary experiences, and creative concepts that challenge expectations while honoring the stories behind every ingredient. Her work has spanned projects throughout the United States, Mexico, and Australia, including Novecientos Grados, the San Diego International Airport restaurant created in partnership with Tony Hawk, where border culture and skate culture come together through food.

In 2026, Zepeda continues expanding her influence beyond the restaurant. Following the release of her debut cookbook, Cooking the Borderlands, she has become one of the country's leading voices on regional Mexican cuisine, culinary anthropology, and the evolving conversation around identity through food. Whether cooking in a restaurant, speaking on a stage, writing, or competing on television, her mission remains the same: to tell honest stories that connect people across cultures. Her work has earned national and international recognition. She represented the United States at the prestigious Prix Culinaire International Pierre Taittinger in London and Paris—the first American chef ever invited in the competition's more than 55-year history.

Her restaurants have received accolades from The New York Times, Esquire's Best New Restaurants, the Michelin Guide's Bib Gourmand, and numerous national publications. She was named Chef of the Year by both Eater San Diego and the San Diego Union-Tribune and has been recognized as a James Beard Award semifinalist. Television audiences know Zepeda through appearances on some of the world's most celebrated culinary competitions and series, including Top Chef, Top Chef México, Iron Chef: Quest for an Iron Legend, Iron Chef México, Bobby's Triple Threat, Tournament of Champions, House of Knives, Selena + Chef, Pamela's Cooking with Love, Total Access with Mario Lopez, and Guy's Grocery Games: Global Games, where she proudly represented Mexico on the international stage.

Beyond the kitchen, Zepeda is deeply committed to creating opportunities for others. Through Viva La Vida, the nonprofit she founded, she partners with women throughout Mexico to help preserve heirloom ingredients, support artisan producers, and build sustainable economic opportunities rooted in cultural preservation. Her long-term mission extends beyond food—to empower women, strengthen communities, and ensure that culinary heritage continues to thrive for future generations. For Claudette, cooking has never been just about what is on the plate. It is about where we come from, who we become, and the stories we choose to carry forward.