We were lucky to catch up with Susana Jimenez recently and have shared our conversation below.

Susana , thanks for taking the time to share your stories with us today What’s one of the most important lessons you learned in school?

Culinary school gave me the skills, but life gave me the lessons. You can’t truly learn flavor until you burn a sauce and fix it. You can’t understand leadership until you calm a team down in the middle of chaos. The classroom taught me technique; experience taught me who I am in the kitchen.

That’s the lesson that’s stuck with me ever since education gives you the tools, but passion and practice make you a chef.

Susana , 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?

I’m Chef Susie Jimenez, a culinary creator, private chef, and entrepreneur who believes food should tell a story where you came from, where you’ve been, and who you’re sharing it with.

I grew up in California, the daughter of Mexican immigrants who worked the fields. My childhood memories are full of color, flavor, and the smell of fresh ingredients but also of hard work. Those early days shaped me. They taught me discipline and gratitude, and they’re a big part of who I am as a chef today.

After earning my degree from the California Culinary Academy, I spent years in restaurant kitchens burning, tasting, and learning everything I could. But my life changed when I became a finalist on Food Network Star, Season 7. That experience didn’t just put me on national television it gave me confidence to find my own voice in the culinary world. I realized I wanted to bring flavor, creativity, and connection directly to people, not just through restaurants.

Today, I’m based in Aspen, Colorado, where I’ve built a company that offers private chef services, luxury catering, culinary concierge experiences, and custom events for clients who value food as an experience, not just a meal. Whether it’s designing menus for private planes, curating themed dinners in the mountains, or teaching cooking classes that inspire home cooks to step outside their comfort zone, my goal is always the same: make food memorable.

What sets me apart is how personal I make each event. I don’t just show up and cook I listen. I want to know what flavors remind you of home, what moments you want to relive, and how food fits into your story. From there, I bring my training, creativity, and a little spice to the table literally.

I’m proud of where I came from, and I’m proud of what I’ve built, a career that lets me merge my Mexican heritage, my professional training, and my love for people into one beautiful experience.

More than anything, I want people to know that I’m not just a chef who cooks food I’m a chef who creates moments. Food connects us. It brings people together, heals hearts, and celebrates life. That’s the energy behind everything I do, whether it’s in a private home, at a festival, or on camera.

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

Did your side hustle turn into your full-time career?”

Absolutely and it’s one of the best decisions I’ve ever made.

When I first started, I was working as a private chef, focusing on creating beautiful dining experiences for my clients. I loved being in their homes, designing menus that reflected their personalities, and connecting with them through food. But as time went on, I began to notice something consistent: my clients needed more than just a meal. They wanted someone they could trust to manage everything from planning the menu to arranging flowers, stocking their kitchens, or organizing special events for family and friends.

That’s when the idea of becoming a concierge chef started to take shape. It began as a small side project a way to go the extra mile for a few clients who had become more like family. I started helping them coordinate their events, manage their properties while they were away, and make sure everything ran seamlessly when they came to town.

Very quickly, I realized that this wasn’t just an add-on service, it was a business model that allowed me to bring my hospitality, organization, and creativity together in one place. I listened to my clients’ needs, and they showed me exactly where the opportunity was.

What began as a side hustle evolved into a full-service concierge chef business that now spans everything from private dining and event production to culinary travel and lifestyle management. It’s more personal, more flexible, and more rewarding than I ever imagined.

Some of my biggest milestones were expanding from Aspen into other markets like Cabo, Northern California, New York and Florida curating multi-day culinary experiences, and building a team that shares my same standard of excellence.

As the business grew, I began connecting with talented chefs across the country professionals I’ve hired and collaborated with to help meet the growing demand for high-end, personalized experiences. I’ve built a network of chefs who share the same standards of quality, passion, and integrity. Working together has allowed me not only to expand my brand but also to create opportunities for other chefs to thrive in this evolving space.

Looking back, the shift from private chef to concierge chef didn’t just change my business it transformed my relationship with my clients. I’m not just cooking for them anymore; I’m curating their entire experience. That’s where the magic truly happens.

Any stories or insights that might help us understand how you’ve built such a strong reputation?

“What do you think helped you build your reputation within your market?”

Honestly, it all comes down to people my team, my clients, and my community.

I’ve built my reputation by surrounding myself with professionals who care about what they do. Everyone who works with me represents my brand, so I make sure they carry the same level of professionalism and respect that I expect from myself. And if someone isn’t quite there yet, I take the time to teach them. I don’t just manage a team, I help them grow. Watching people develop their confidence and skills in this industry is one of the most rewarding parts of what I do.

Another major part of my success has been my husband. He handles the business side of what we do, which allows me to stay focused on my craft. Because he takes care of the operations, logistics, and structure, I get to be the artist the chef who experiments, creates, and brings ideas to life. That balance has been the key to our growth and our sanity. It’s a true partnership that lets each of us do what we love most.

Over time, word of mouth became my best form of marketing. Each client experience leads to another, and before long, my business grew organically. I’ve never had to rely on advertising my clients tell my story for me. I also believe in giving back, so I often prepare meals for people in the concierge and hospitality field. They’re the heartbeat of the service industry, and sharing my food with them has helped spread the word in a way that feels genuine and community-driven.

At the end of the day, reputation isn’t something you buy it’s something you earn through consistency, kindness, and quality. Every plate, every event, every connection matters.

Contact Info:

• Website: https://www.susiejimenez.com
• Instagram: https://www.instagram.com/spiceitupsusie
• Facebook: https://www.facebook.com/SusieJimenezSpiceItUp