About

Clients and About Eliza Gonzalez

 
 

About

Over the years I have enjoyed teaching students about Latin and Spanish food; as well as cooking for private clients and corporate events, from fundraisers and dinner parties to corporate buffets and catered cocktail parties.   Clients include:

Embassy of Mexico  |  CB2 - DC  |  Arabella Advisors  |   Embassy of Finland   |   Dumbarton Oaks, Research Library and Collection   |   Netcentric Campaigns, DC   |   GTM, Public Relations Firm in Chicago   |  Private Clients

“ Eliza and her team provided exceptional service during our 8-month long Don Julio Tequila programming in the Washington DC area.  She was far more than a vendor, but a strategic partner in helping us achieve the level of culinary detail needed when pairing the right foods with the world’s finest Tequila.  Her cultural insight and attention to detail was crucial in maintaining the standard of excellence required from the brand.”
— - Freddie Baez, National Director of Events and Olivia Shanks, Associate Director of Events, GTM (Guerrilla Tactics Marketing and Media)

“Chef Eliza catered omelet bars for my birthday and for an office celebration.  The ingredients are fresh and delicious, the options are endless, and the food is incredible.  Eliza is easy to work with and has such a warm personality.  All of my guests and my co-workers loved meeting her just as much as they enjoyed her delicious food.  I’m looking forward to our next cooking party!” 
— -Bobbi Russell, COO, Netcentric Campaigns

 

a bit more...

I’ve been cooking for a living for fifteen years. I’m self-taught and people often ask me how I got started.  Shortly after moving to Washington D.C. from Mexico City, I organized a 3-year long regional culinary program with the Mexican Cultural Institute.  I got to meet and cook with such renowned chefs as Susana Trilling, Patricia Quintana and Zarela Martinez and I was hooked! 

Eliza Gonzalez, personal chef

Gradually, I moved away from my work in marketing and got into cooking, kept learning by perfecting techniques and traveling back to Mexico for research and classes, and continued experimenting with the best ways to merge the authentic with the adventurous.

Teaching and working as a private chef in DC, I am able to share a passion for food and cooking with my clients and students.  Washington is my second home and has been a fantastic place for my husband and I to raise our kids. We travel often to Mexico and France to visit family; and whenever possible, to anywhere else our cravings take us.

Nice to meet you / Mucho gusto

Eliza