Welcome to Agridulce, dig in!

Chef Benavidez began her culinary journey attending Le Cordon Bleu College of Culinary Arts in Pasadena. During culinary school, she gained hands-on experience working at a small resort in Malibu, laying the foundation for her career. She later made her way to the Central Coast, where she honed her skills at restaurants such as Lido at Dolphin Bay, Mason Bar, and Oyster Loft. However, she found that the traditional restaurant scene limited her creativity and left her searching for a space where her talents could truly shine.

That moment came when she was invited to cook a private dinner in a client’s home. The intimate setting, the ability to craft each course with precision, and the direct connection with guests ignited a passion she hadn’t felt before. 

Rooted in her Mexican heritage, Chef Benavidez’s cooking style is a fusion of Latin American flavors with Asian influence. Her approach balances tradition with innovation, highlighting bold flavors, fresh ingredients, and refined techniques that showcase her unique culinary perspective.