About Chef Minerva

Chef Minerva Orduño Rincón grew up in Hermosillo, Sonora, where the bold, vibrant flavors of her region sparked her love for seasonal, ingredient-driven cooking. Although she began her career in another field, her passion for food soon led her into the high-energy world of restaurant and resort kitchens. Over the next fifteen years, she built a diverse culinary career throughout the Valley of the Sun.

Along the way, Minerva has taught as a culinary instructor, written about food, and led gastronomic tours, roles that highlight her appreciation for culture, storytelling, and
technique. She is highly skilled in gluten-free and plant-based cooking and believes the most meaningful meals support both physical and mental wellbeing. A lifelong learner, she
continually studies global cuisines, nutrition, and thoughtful cooking methods, allowing her to bring depth and creativity to every dish.

When asked what she loves to make most, she’ll say tamales de res, Sonoran-style beef tamales, before quickly clarifying that she does not sell them. In her personal chef work, Minerva enjoys tailoring each recipe to the individual, crafting meals that are personal, balanced, and flavor-forward. Outside the kitchen, she enjoys time with her family, spending time with her horse, and dreaming up what to cook next.