Karla Navarro :: CHEF'S ROLL :: The Professional Chef Network

Karla Navarro

Private Chef Karla Navarro is currently at The Kitchen in Tijuana, MX as their events coordinator and chef. She was selected by Chef Miguel Angel Guerrero to compete in the prestigious Chef's Plate Baja Competition hosted by Chef's Roll and Michelin-starred Chef Drew Deckman of Deckman's El Mogor.
Chef's Roll presents: Chef's Plate 4 Baja: Chef’s Plate, the ultimate traveling cooking competition, is heading south of the border to the Valle de Guadalupe in Baja, Mexico. Often called the “Napa of Mexico”, those in the know have been privy to its unique character that gives it a flavor of its own. On Saturday July 25th, 2015 (5-9pm) three of Baja’s top chefs will be cooking whole lambs fresh from the farms of El Mogor served family style to 140 guests. Chef Karla Navarro will be competing for the Chef's Plate Title.
The Kitchen Studio. Tijuana, MX
Food Event Coordinator
Private Chef. Tijuana, MX
Private Chef
BOH operations
Deboning poultry
Knife skills
Whole animal butchery
Kitchen management
Menu development
Time management
Competitive cooking
Private chef

  • Risotto por Salicornia
  • Batalla Culinaria in Tijuana Winner
  • Chef's Plate Baja Chef Competitor
Karla Navarro
Karla Navarro

Private Chef & The Kitchen
Event Coordinator / Chef

I Studied one year at the Culinary Art School in Tijuana Mexico, plus several courses at the same institution as managing chocolate, ceviche and Mexican cuisine.
I was an apprentice at La Caza Club restaurant in Tijuana and Laja at Valle de Guadalupe.
I participated at various events supporting chefs as Chef Miguel Angel Guerrero, Chad White and Ryan Steyn among others. Some of the events I had participated:
Baja at the Mingei dinner with chef Miguel Angel Guerrero two years in a row;
Street food market San Diego with Chef Miguel Angel Guerrero;
I was Invited to cook on the second anniversary of restaurant La Caza Club Where I was an apprentice;
Join culinary competition Batalla Culinaria in Tijuana with chefs from Tijuana and San Diego where our team was the winner of the battle;
I was invited to cook in Rancho Bajamosal a farm where the kitchen is very rustic the dinamic of the event is that I have to cook for 150 persons using exclusively an adobe stove and wood bonfire also using the product exclusively from the farm from vegetables to protein applying ancestral methods in the Mexican cuisine;
I was invited to give a talk “exploring the culinary boom in Tijuana” at the Meeting of the minds event organized by the Voice of San Diego;
Presentation on TV for a local program I was invited to share some recipes and talk about culinary events;
Participation in Latin American art festival;
Participation in the Paella and wine festival;
Participation in the Patio Grill alongside the chefs Javier Plascencia, Drew Deckman, Ryan Steyn and John Medallion;
Participation in Planet Rooth with the chef Drew Deckman and Ryan Steyn; Participation in the Avant Garde Costume Gala event
I am currently in charge of the gastronomic projects The Kitchen of the photographer Josue Catro where I created WTF (where is the food) a series of clandestine dinners. I also work as a private chef. I also have others studies I studied International Bussiness and I have an MBA with especialty in marketing.