Bio Sienna Ricca is a Los Angeles–based private chef and pastry artist known for playful presentations and whimsical dining experiences. Self-taught in the kitchen and formally trained in Old Master Renaissance painting, she spent two years sourcing farmers market produce for LA chefs and restaurants. She’s since contributed to the Flamingo Estate Cookbook, hosted ticketed farm-to-table dinners and cake workshops, and cooked for culinary retreats in Tuscany. Sienna brings that artistry to your event with seasonal, farm-driven menus and bespoke cakes and pastries that double as the centerpiece.
Fun Facts & Inspirations
Best food memory: hosting a cake workshop where she met new people and shared her years of baking, composition, and art training.
Crowd favorite: banana sponge cake with crème pâtissière and matcha Swiss meringue buttercream.
Her plant-based secret: she swaps gelatin for lychee jelly to make vegan jello creations and molds.