MORE ABOUT FERNANDA

About the Chef
Chef Fernanda Peimbert approaches food the way an editor approaches a story—with intention, restraint, and a clear point of view. Born in Mexico and now based in San Diego her work reflects a balance of heritage, technique, and contemporary elegance.
Formally trained in French culinary arts, Fernanda’s career has taken her through some of the world’s most influential kitchens, including The French Laundry, Alinea, El Bulli, and Hoja Santa. She also collaborated with Ferran Adrià at El Bulli Lab, contributing to the acclaimed publication Te Cuento en la Cocina. These experiences shaped a culinary language rooted in precision, creativity, and respect for ingredients.
Today, as the founder and creative director of Chef Fer, Fernanda designs luxury charcuterie and grazing tables for private events and premium brands across New York City and San Diego. Each table is thoughtfully composed—layered, abundant, and visually striking—blurring the line between culinary offering and design object.
Her work extends beyond the table. Fernanda has competed on Chopped and is part of the culinary team behind Beat Bobby Flay, bringing her refined perspective to both intimate gatherings and national television. Across every project, she continues to craft experiences that feel elevated, personal, and quietly unforgettable.