Chef Services

Leah Devine Pokrasso is a certified Natural Chef and Nutrition Consultant from Bauman College in Berkeley CA. With the goal of improving her clients health she found that rather than telling people how to eat, she was inspired to wake up the pallet to delicious and truly nourishing food as a way to not only eating better but improve an overall quality of life. Food is inherently healing and so is the joy, beauty and community that is created by cooking and eating/sharing and giving over a nourishing meal.

Over the course of the last ten years in addition to working with people one-on-one and leading personalized cleanses she also has worked with the American Diabetes Association, San Francisco General Hospital, Birkenstock, Bauman College, and Dr. Cowan’s in San Francisco. In Santa Fe she worked with Envison, MoGro, Santo Domingo Pueblo and Jemez Pueblo teaching classes cooking classes. For the past 5 years Leah cooked for the company Decartes Labs, a start-up tech company, which today employs 100+ people. But since Covid, work slowed down, Descartes Labs is now a work-from-home model, no longer gathering over lunch. She is currently available for personal cheffing and teaching. Leah lives in her home town of Santa Fe N.M. with her husband Adam, cat Grandpaw, pup Billie Jean, two ducks and nine chickens. 

chef leah

Testimonials

Carly Beneke

Descartes Labs

“I first met Chef Leah when she started cooking for the start-up I work for almost 5 years ago when there were 12 of us working out of a residential home. She shopped, prepped, and cooked us lunch for us 3 days a week, and everyone was sure to be in the office for every meal. Her warm energy and soulful meals brought us all into the kitchen and helped us build our company. Over the next 3 years she grew to cooking for 50+ of us 5 days a week out of a commercial kitchen, but I never lost the sense she was cooking each meal for just me. Her creativity and deep care for the people she cooks for just comes through in her food. My advice is to jump on any chance you have to work with her.

Peter Barile

Descartes Labs
“When Leah first started nourishing the staff of Descartes Labs, we were about 12 people. Leah would shop in Santa Fe, and show up to our house-turned-office in Los Alamos with a few bags of the freshest ingredients to create her culinary magic. As we grew in size, up to over 100 people, I was always in awe of her ability to scale her quality of food (with a few helping hands and a commercial kitchen, of course). But the consistency in creativity, flavor, and locally sourced goods never wavered. And you could always taste Leah’s love of cooking and feeding people delicious, homemade cuisine.”

Caitlin Kontgis

Descartes Labs
“Leah cooked for us at Descartes Labs, where I had the privilege of eating her food for nearly five years. At first, there were only a dozen of us, and Leah would create beautiful individually plated meals in our office kitchen. As we grew, Leah created meal plans that would scale to over 100 people and could be served via a buffet line, as well as catering office events with passed and stationary appetizers and drinks.
 
The quality and creativity of her meals never wavered whether we were 10 people or 110 – they were always fantastic. And somehow, Leah always managed to serve lunch at the same time everyday no matter how complex the meal; her timing was impeccable.
 

In addition to being delicious, Leah’s food was also thoughtful – she used locally-sourced and seasonal ingredients whenever possible and she made sure to cater to different dietary needs. Ultimately, she nourished us and created a sense of camaraderie among our team members that we wouldn’t have had without her or her lunches. Leah and her cooking are both exceptional.”

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