Welcome to Agridulce, dig in!

Chef Benavidez started her culinary experience at the age of 18 by attending Le Cordon Bleu College of Culinary Arts in Los Angeles. Upon graduating, she began her career at a small resort in Malibu, and eventually made her way up to the Central Coast, developing her practice at various restaurants including Lido at Dolphin Bay, Mason Bar, and Oyster Loft. She found that the restaurant scene did not allow her to be creative and expand on her tastes, and she was unsure of where her talents belonged. One night, she was asked to host a private dinner at a client’s home, and instantly fell in love with the intimate setting and attention she was able to give to each course while she cooked in their home.