We recently connected with Jenna D’Agostino and have shared our conversation below.

Jenna, looking forward to hearing all of your stories today. We’d love to hear how you think where to draw the line in terms of asking friends and family to support your business – what’s okay and what’s over the line?

I feel like I am extremely lucky when it comes to the support from my friends and family. They show that support in a few different ways. They book me for catering their parties, teaching cooking classes for them, giving me referrals to their friends and family, and also sharing my posts on social media. I have not had to ever ask for this support, they just give it to me and I am forever grateful for it all.

Jenna, before we move on to more of these sorts of questions, can you take some time to bring our readers up to speed on you and what you do?

Cooking has always been a central part of my life. Growing up in the kitchen with my Nonna and the rest of my family, I developed a deep love for food and tradition from an early age. I knew from the beginning that I wanted to become a chef. When the opportunity arose in high school, I eagerly enrolled in a culinary elective—and it quickly confirmed what I had always felt: I was exactly where I was meant to be.

Under the guidance of my incredible culinary instructor, Nancy Hushek, I spent four formative years immersed in culinary education. She introduced me to competitive cooking and helped me prepare for numerous events, one of the most significant being the C-CAP (Careers through Culinary Arts Program) competition. This two-year scholarship program for high school juniors and seniors opened doors I hadn’t imagined possible. I was honored to receive a full-ride scholarship to culinary school through C-CAP.

During my time competing, I met Chef Lenny Rubin—one of the judges—who later became a pivotal mentor in my career. He offered me a position at The Country Club at DC Ranch, where I worked for six years, gaining invaluable experience in a fast-paced, high-standard kitchen environment.

Afterward, I co-managed a food truck with one of my closest friends, a venture that allowed me to explore the creative side of cooking in a more mobile, entrepreneurial setting. Eventually, I found myself drawn to teaching, inspired by the impact Mrs. Hushek had on me. I spent three years as a high school culinary arts instructor, helping students find their own passion for food.

In August 2024, I took a leap and launched Lua & Lemons Local Chef Services, fulfilling a long-held dream of starting my own private chef company. My business offers a range of services including in-home cooking classes, personalized weekly meal prep, small catering events, and private dinners. One of the core values I bring to every client experience is my commitment to cooking from scratch and incorporating the family recipes that shaped me. I also pride myself on creating completely customized menus tailored to each client’s preferences—taking what they love and elevating it to something truly memorable.

This journey has always been about more than just food. It’s about honoring where I come from, sharing the joy of cooking, and helping others create meaningful experiences around the table.

What else should we know about how you took your side hustle and scaled it up into what it is today?

Over the past few years, while teaching, I began doing private chef work on the side—initially just as a creative outlet, but it quickly became something more. As my passion and client base grew, I started to feel a strong pull toward pursuing it full time. There were several factors that influenced my decision to step away from teaching, but ultimately, it came down to following my heart and fully committing to the business I had dreamed about for years.

I’ve been incredibly fortunate to have a network of supportive friends and family who have stood by me every step of the way. They’ve been my biggest cheerleaders—sharing my work on social media, recommending me to others, and helping to grow my business through word of mouth. Their belief in me has made all the difference, and I’m deeply grateful for the community that’s helped make Lua & Lemons what it is today.

How did you build your audience on social media?

One day, while cooking at a client’s home, I casually filmed myself chopping an onion and decided to post it to TikTok. I never expected much from it—but to my surprise, the video went viral, reaching nearly 10 million views. Since then, my account has grown to almost 30,000 followers. It’s been incredible to see how social media has expanded my reach. I’ve even booked events through people who discovered me on TikTok, which still feels surreal. It’s a reminder of how powerful these platforms can be when it comes to connecting with new audiences and sharing your craft. @thatoneculinaryteacher

Contact Info:

• Website: https://www.lualemonsaz.com
• Instagram: @lua.lemons.az
• Linkedin: Jenna D’Agostino
• Other: tiktok: @thatoneculinaryteacher