Cada Fabian - Sous Chef

May 1, 2022

Classically trained at Johnson & Wales University, Cada earned degrees in both Culinary Arts and Nutrition. Her formal education culminated with a culinary immersion program in Lima, Peru at La Escuela de Chefs at the Universidad San Ignacio de Loyola.

As a young cook, Anthony Bourdain narrated her daydreams. He said, “If you’re twenty-two, physically fit, hungry to learn and be better, I urge you to travel – as far and as widely as possible. Sleep on floors if you have to. Find out how other people live and eat and cook. Learn from them – wherever you go.”

Here it began. Those dreams, paired with Cada's passion for learning, exploded into reality as she began traveling and seeking a deeper understanding of culture and the community that food binds us all together She strives to continually challenge the boundaries of cuisine by learning from the storytellers and artisans that have forged a space for such authenticity.

In recent years, she has worked as a freelance Chef, consulting with clients to cater to their specific needs. In this work, she has developed her skills through instruction of recreational cooking classes at Cook Street School of Culinary Arts in addition to cooking privately for elite athletes throughout the United States, Europe, and Asia. She is passionate about integrating taste with functionality, with special care towards dietary alterations and restrictions. Having worked in a wide variety of settings, Cada prizes inclusive modes of sourcing, preparing, and serving nourishment.

Over the last 17 years that she has spent in the kitchen, Cada has found her place of passion within the sustainable and regenerative sector of the culinary industry. She is thrilled to join Elkstone to celebrate permaculture in Steamboat’s community.

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