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Cooking came easy to Delahna (of course, culinary acumen was necessitated by a constant appetite). At the early age of seven she was cooking for herself and expanding her palette at every restaurant in Los Angeles she was lucky enough to visit.  Family trips to exotic culinary destinations including Africa, Asia, Continental Europe and Scandinavia added to her curiosity.  Never willing to leave something unventured, Delahna has continued to enjoy rare and interesting cuisine from all over the globe (including live octopus, insects, and balut egg to name a few). 

With an appetite unstopped by her studies, Delahna explored recipes and food history while attending UCSD and, upon graduation, Delahna enrolled at Le Cordon Bleu.  Today, she continues her research of cuisines while exploring the true nature of a restaurant kitchen working “the line.”