Blurring the lines between chef, artist and entrepreneur, Elena received her initial culinary training on board the NEY awarded USS Simon Lake in the Navy. While completing an art degree with a minor in military science, Chef Elena spent twenty years working through casinos, restaurants and bars learning all aspects of restaurant operations until opening her first restaurant in 2011 and then another in 2013. Chef Elena’s passion is to artistically plate creative flavor profiles using all attributes of local, seasonal and organic ingredients. "Creating memorable dishes showcasing whole ingredients for people's wellness is my passion".
Chef Elena writes a food column for the Leavenworth Times and is an instructor for the culinary program at a local community college.