Chef Autumn Ivey
Chef At Home in San Diego
Get to know me better
passionate about crafting balanced, soulful food that respects the ingredient and fuels the soul, not the ego.
I came into cooking the long way around—I spent 12 years as a plant based forward chef and it gave me a deep respect for vegetables and the beauty in simple, honest food. Now, working as a sous chef under Chef Stevan Novoa, a meat forward chef—for two years, I’ve learned to honor the entire ingredient, from root to bone. My goal is always the same: to cook food that feels real, intentional, and nourishing.
I’m also a personal trainer, and I see food and movement as two sides of the same coin. I’m not here for ego or trends—just for soulful food that fuels life from the inside out.
More about me
For me, cooking is...
For me, cooking is about honoring the ingredient in its entirety and turning it into something that feels like home.
I learned to cook at...
Self-taught from age 7, I’ve grown from feeding my family of 4 while my parents worked to working 2 years as sous chef under Chef Stevan Novoa.
A cooking secret...
My secret in my kitchen is a little culinary mischief—sometimes the “wrong” ingredient makes the perfect bite.
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