Claudette Zepeda is an award-winning, San Diego-based chef and culinary entrepreneur known for her fearless style and bold approach to regional Mexican cuisine. A celebrated culinary anthropologist, Zepeda draws upon 20+ years of experience working in restaurant kitchens, as well as her extensive travels around the world and throughout Mexico that inform her vast knowledge of indigenous ingredients and cross-cultural expressions of cuisine. Zepeda’s multi-faceted expertise is showcased in her role overseeing the creative vision as Founder of Chispa Hospitality, including food concepts in San Diego, Nashville, Australia, Mexico. Her latest project, Novecientos Grados, a Mexican food restaurant in partnership with Tony Hawk located in the San Diego airport. Celebrating both the border and skater culture through delicious food. In 2026, she launched Mestiza Creative, a storytelling agency focused on amplifying first-generation and immigrant voices. Accolades and moments of note include, Zepeda representing the U.S. in London & Paris for the Taittinger Champagne Prix Culinaire, the first time ever the US participated in the 55 year competition history. Chef Claudette has also garnered national acclaim for her food, including receiving a glowing review from the New York Times, inclusion on Esquire’s 2018/2021/ 2025 Best New Restaurants & receiving a Michelin Bib Gourmand designation. Zepeda was also named both Eater San Diego and San Diego Union Tribune’s Chef of the Year in 2018, and was a James Beard Best Chef West semifinalist in 2019.