Today we’d like to introduce you to Glenda Galvan-Garcia.
Hi Glenda, can you start by introducing yourself? We’d love to learn more about how you got to where you are today?
My career actually started in the fashion industry. I went to FIDM (Fashion Institute of Design and Merchandising) and worked in fashion for about six years, but to be honest, it never really felt like me. It was a bit cutthroat—and while I loved the creativity, something was missing. Funny enough, the highlight of my trips to NYC for Market Week wasn’t the clothes… it was the food! I always found myself more excited about the meals than the meetings.
The real shift happened when my oldest sister, Gina, offered me a part-time gig at her R&D consulting company. She was developing recipes and concepts for restaurants, and I got to dip my toes into that world. I immediately fell in love. I realized I could still be creative—just with flavors instead of fabrics.
Fast forward nine years, and I launched my own consulting business, with Granville Restaurants in LA as my very first client. Since then, I’ve been lucky to wear a lot of hats in the food world—from developing retail items for Trader Joe’s and Whole Foods to creating recipes for the Babylon 5 Cookbook. I’ve even had the chance to cook for folks like George Lopez, John Legend, and Chrissy Teigen.
It’s been a wild ride, but what I love most is that I’m constantly learning and evolving. Food is such a powerful language—it’s creative, it connects people, and there’s always something new to discover.
Can you talk to us a bit about the challenges and lessons you’ve learned along the way. Looking back would you say it’s been easy or smooth in retrospect?
Definitely not a smooth road—but every bump has taught me something valuable. As a consultant, one of the biggest challenges is maintaining a steady income. There’s so much freedom in what I do, but the dry spells can be tough. During those slower seasons, I try to stay proactive—taking classes, refining my skills, and staying curious so I’m ready when the next opportunity comes.
When the pandemic hit, it was a major curveball. I lost my retainer client overnight, and that was scary. But instead of panicking, I leaned into my food styling background. I dove into photography and styling books, invested in new tools, and stayed flexible. So many brands were rushing to get their online presence together, and I was able to step in and help them visually tell their food stories—which kept me afloat during that time.
I’ve learned that in this business, you have to keep evolving. And honestly, networking has been everything. Most of my opportunities have come through relationships, so staying connected and showing up for my community has been just as important as the work itself.
As you know, we’re big fans of you and your work. For our readers who might not be as familiar what can you tell them about what you do?
I feel incredibly lucky to work as an R&D Chef, where I get to dream up new menu items for restaurants and food manufacturers. It’s a space where culinary creativity meets operations and food science—and I love blending all those elements to create dishes that are both innovative and practical. I’m known for taking a concept from idea to execution, with a deep understanding of how it will perform in a real kitchen or on a grocery shelf.
But what I’m most proud of is something that’s been over two decades in the making: the release of my debut cookbook, The Whole Enchilada: Mexican Recipes Full of History and Fun (Planeta Publishing, 2024). This book is so much more than recipes. It’s a celebration of Mexican and Chicano heritage, woven with stories, cultural history, and trailblazing biographies—all written in a way that speaks to young readers. As a Chicana chef and someone who studied Chicano and Latino Studies, I’ve always felt called to uplift our community’s stories, especially at a time when immigrant narratives are being pushed to the margins. Two of the featured trailblazers—Dr. Ellen Ochoa, the first Latina astronaut, and art prodigy Andres Valencia—are proud products of San Diego, a region that continues to shape and inspire Mexican American excellence. Their inclusion reflects the deep well of talent and resilience that San Diego contributes to our cultural narrative. This book champions immigrant stories and centers the powerful contributions of Mexican and Chicano trailblazers. In our current politically charged climate, where anti-immigrant sentiment continues to rise, I believe books like mine are not only relevant but necessary. They offer young readers both cultural affirmation and historical context at a time when both are deeply needed.
What sets my work apart is that I’m not just focused on food—I’m focused on legacy. Whether I’m developing a new menu item or writing a cookbook, it’s all rooted in preserving culture and inspiring the next generation. I truly believe food is a powerful way to teach, to connect, and to carry our stories forward.
How do you think about happiness?
Without a doubt—being with my son. He is truly my everything. I never fully understood the phrase “they’re my person” until I became a mom. Now, I get it. He’s my heart walking around outside my body.
Being the mother of a teenage son is a unique and beautiful experience. It’s a phase that people often talk about with warnings and eye-rolls, but for me, it’s been a time of deep connection and growth—for both of us. What makes me happiest is not just the time we spend together, but the relationship we’ve built through the years.
It hasn’t always been smooth. Like most families, we went through those tough pre-teen years—those moments where the silence was loud, and I wasn’t sure how to reach him. I remember feeling helpless at times, unsure if we’d find our rhythm again. But we did. We pushed through the awkwardness, the growing pains, and we came out stronger.
Now, when I see the young man he’s becoming, and how we can laugh, talk, and really connect—it fills me with joy. There’s something so powerful about knowing that through all the phases and challenges, our bond not only survived but deepened. That’s what makes me happiest: knowing we’ve built something strong, honest, and lasting.
Contact Info:
- Website: https://wholeenchilada.co/
- Instagram: https://www.instagram.com/wholeenchilada.co/?hl=en
- LinkedIn: https://www.linkedin.com/in/glenda-galvan-garcia-3111948/
Image Credits
Dreambox, Sandi Ishii, Erika Espinoza, Jon Hwang
