Originally from Los Angeles, California, Lydia has been in the hospitality industry for 13 years. Lydia’s passion and love for the culinary arts started from a very young age. Lydia said, “It really was my grandma Rosie that inspired me to pursue food as a career. I can still remember the love that she put into every dish that she made and the feeling that her food gave me every time that I ate it. I swear, it was as though she wrapped her arms around me with every bite that I took.”

Lydia’s genuine passion for food has brought her down a path of self-teaching, and a journey that has been defined by her experience both at home and in the workplace. Lydia is a true innovator and draws much of her inspiration from the fundamentals she learned through her study of Hawaiian cuisine while living in Oahu.

Prior to joining The Goat and Vine as the Chef de Cuisine, Lydia worked for the Pechanga Resort and Casino and her family owned Hawaiian restaurant, where she refined many of her culinary skills.

Lydia’s plan is to further her education in the culinary arts and to pursue her CEC accreditation with the American Culinary Federation.   

When not working, Lydia enjoys extreme water sports, riding Harleys, and painting pottery.