Meet Janina Garay

Today we’d like to introduce you to Janina Garay.

Hi Janina, thanks for joining us today. We’d love for you to start by introducing yourself.
I went to culinary school in Tijuana BC, Mx. It’s called Culinary Art School, one of the top 3 culinary schools in Mexico. Great learning and knowledge but what got me to where I’m right now it’s the hard-working at the kitchens.

Worked for a couple of yrs. at Cenador de Amos in Villa Verde de Pontones, Cantabria, Spain…. 3 Michelin star resto.

Another couple yrs. with the fabulous Rick Bayless in Chicago, I worked Pastry for 2 yrs. at several of his restaurants, since 3 of them are in the same building, and one of them includes also a 1 Michelin resto. BTW I only did pastry for 10 yrs. (Not anymore) then move back to my home town, Tijuana, and I find my way to work into Addison in Del Mar…. 2 Michelin star resto. … very soon a 3 Michelin star. shah… jaja. Like you just read, I’ve been hosteling my ass off in the kitchen for the last 15 yrs.

During a pandemic, I said yes to partnering up and opening Wormwood, a sister restaurant for the already popping Tahonas in SD, Tijuana, and Valle de Guadalupe. My new role as of 10 months has been the Culinary Director for Be Saha Hospitality Group. And we’re just rolling creatively, and I just love it, it’s my dream job! We have many really exciting projects on hand that are coming to the SD and Baja area for the next couple yrs. Last week we just open our newest addition to our hospitality group called Botanica located in North Park SD.

Would you say it’s been a smooth road, and if not what are some of the biggest challenges you’ve faced along the way?
A lot of learning thru the process, but you know what if I don’t feel that fear of having to do something that I don’t know, I’m not learning. Also its always been one of my most valuable goals in life to always be teaching and sharing my knowledge with cooks and that’s a challenge for me, no time. Gotta plan is really gooodddd to bed and be able to do a bit of everything.

Alright, so let’s switch gears a bit and talk business. What should we know about your work?
I’m a Chef. Super passionate about food, my culture (Mexicana-Americana), and spirits. I specialize in making freaking tasty savory food, and sweets. And cinnamon rolls!!!!!!! I’m def proud of my career and all my mentors, to have them still around is a blessing that not everybody has.

We all have different ways of looking at and defining success. How do you define success?
Focus. Cleanliness. Passion. Travel. Connections.

Contact Info:

• Instagram: @chefninagaray
• Facebook: https://www.facebook.com/ChefJaninaGaray/