As the bright lights of San Francisco's Chase Center shine on its event of the week — typically a game between its home team, the seven-time NBA champion Golden State Warriors, and a visiting opponent — a chef by the name of Kristela Nazario-Mendoza is at the heart of the action, ensuring that the culinary experience for the team owners, managers, players and their special guests is distinct and one of a kind.
Nazario-Mendoza is a proud Filipino-American. Her journey to becoming Chase Center's culinary director began in the Philippines, in fact, and is both inspiring and aspirational.
With a career trajectory that spans diverse culinary landscapes, Mendoza has seamlessly blended early familial influences with learned professional skills to shape the dining experience at one of sports entertainment's most iconic venues.
Surprisingly, she initially pursued Political Science with plans to go to law school before suddenly realizing that her passion for food had become more than just a hobby in the kitchen and a constant need to go on food trips.
Drawing inspiration from her family's bed and breakfast in Manila, where cooking together is a cherished tradition, Mendoza could no longer deny her true calling just a decade ago.
"Cooking has led to both happiness and accomplishment for me," she reflects, encapsulating her deep-seated connection to food and hospitality.
To reach the pinnacle of her unexpected career, she went from being a home cook and professionally honed her skills first as a midnight grill cook for a prominent hotel chain to refining her craft as a saucier in the U.S. Virgin Islands. Her journey across the culinary spectrum continued with succeeding roles as a sushi chef trainer and corporate executive chef, with her every stop adding valuable layers of experience to her resume and, more importantly, her culinary expertise.
Finally, in 2015, she made it to the Bon Appétit Management Company, a Palo Alto, California-based on-site restaurant conglomerate that provides café and catering services to top corporations, colleges and universities in the state. There, she distinguished herself by curating diverse restaurant concepts.
Passionate and diligent, Chef Kristela, as she is often called, rose to the top in 2021 with her appointment as culinary director at Chase Center. This marked a crowning moment in her career as she now oversees the culinary operations at the home of the Golden State Warriors.
Under her stewardship, Chase Center's food and beverage program has evolved into a testament to local flavors and sustainable practices, setting a new standard in stadium dining.
Chef Kristela Nazario-Mendoza is a proud Filipino-American. Her journey to becoming Chase Center's culinary director began in the Philippines, in fact, and is both inspiring and aspirational.The Sunday Times Magazine had the wonderful opportunity to sit down with this successful kababayan and discover more about her story below.
Discovering Kristela
The Sunday Times Magazine: Can you provide more details on how you ultimately discovered your true passion?
Kristela Nazario-Mendoza: My journey began in the Philippines, where I spent my formative years enveloped in the warmth of family and the aromas of home cooking. Transitioning to America as a pre-teen brought challenges, but it also instilled in me a resilience that would shape my path.
From a midnight grill cook to the first female culinary director of Chase Center, my trajectory wasn't linear but rather a series of moments where passion intersected with opportunity.
Each step, from the prep table in Midtown Inn on Manila's Padre Faura to the bustling kitchens of the Caribbean, San Diego, and now California's Bay Area, has contributed to my growth and eventual ascent to where I stand today.
STM: What makes you, you?
KMN: I am a blend of experiences, flavors, and stories shaped by my Filipino upbringing and American journey. What makes me, me? It's the fusion of tradition and innovation, the commitment to excellence, and the belief in the power of community. I aspire to be more than a title or a role. I hope to be a testament to the possibilities that unfold when passion meets purpose.
With a career trajectory that spans diverse culinary landscapes, Mendoza has seamlessly blended early familial influences with learned professional skills to shape the dining experience at one of sports entertainment's most iconic venues.STM: Has there been a pivotal childhood event that has shaped the dream you are living today?
KNM: A significant event from my childhood that continues to shape my dreams is the time spent in my family's bed and breakfast in Manila. It was there, amidst the hustle and bustle of the kitchen, that my love for food and hospitality was nurtured. The memories of preparing polvoron with my grandmother, accompanying her to the wet market, and witnessing the generosity extended to those in need left an indelible mark on my heart. These experiences laid the foundation for my culinary journey and instilled in me a sense of purpose beyond the kitchen walls.
STM: Who are your life's biggest influences?
KNM: My life's biggest influences are rooted in my heritage and upbringing. From my grandmother's kitchen wisdom to the camaraderie shared with fellow cooks, each person I've encountered along the way has contributed to my growth. However, it's the resilience of the Filipino spirit and the unwavering dedication to family and community that serve as my guiding light in both my life and career.
STM: Who is Kristela outside of what you do?
KNM: Outside my profession, I am a mother, a daughter, a friend, and a lifelong learner. I find joy in exploring new cuisines, connecting with loved ones over a shared meal, and immersing myself in the vibrant tapestry of cultures that make up the Bay Area. Whether through travel, art, or simply savoring the moments of everyday life, I strive to find inspiration in the world around me.
The path to Chase Center
STM: Have you always wanted to be in this industry?
KNM: While my journey into the culinary world wasn't a predetermined path, it was undoubtedly fueled by a passion for food and a desire to create memorable experiences. The industry beckoned to me, offering a canvas upon which to express my creativity and share my cultural heritage.
STM: What significant events led you to this role?
KNM: The journey that propelled me to the position of culinary director at Chase Center was characterized by determination and seizing opportunities.
Starting from modest origins, I pursued formal culinary education at the Le Cordon Bleu-accredited California Culinary Academy while working nights as a grill cook. Subsequently, I expanded my expertise by immersing myself in the intricacies of sauce-making in the Virgin Islands.
Returning to the mainland, I further honed my craft by assuming the role of sushi chef trainer at Roy's restaurants, among other diverse experiences from microbreweries to corporate dining.
Each of these endeavors provided me with invaluable skills and knowledge essential for thriving in the dynamic realm of professional kitchens.
STM: What were the early days like for you?
KNM: Starting out as a prep cook did not bring much financial gain; frequently, I juggled two or three jobs simultaneously just to scrape together enough for rent or gas. Nonetheless, those initial days were a thrilling whirlwind of discovery and education, experiences I wouldn't exchange for anything else.
From perfecting the intricacies of mise en place [a French term for having all one's ingredients measured, cut, peeled, sliced, grated, etc., before cooking] to collaborating with skilled chefs, each instance presented a chance for personal growth and development. Despite the myriad challenges, the satisfaction of witnessing my culinary aspirations materialize made every effort worthwhile.
STM: What is it like to run such a distinguished entity?
KNM: Running Chase Center as culinary director is both an honor and a privilege. It requires meticulous attention to detail, a deep understanding of culinary trends, and a dedication to exceeding expectations. Yet, it's the thrill of creating unforgettable dining experiences for guests that drives me forward each day.
Being a Filipino-American champion
STM: Was it harder for you to get into the industry as a Filipino-American?
KMN: Being a Filipino-American in the culinary world presented its own distinct hurdles. Similar to the obstacles faced by women in male-dominated industries, all while standing under five feet tall, there were preconceived notions to overcome, often resulting in dismissal before even being given a chance to prove oneself.
Nevertheless, I remained steadfast in my determination not to let these challenges hinder the pursuit of my passion. Rather than viewing my cultural background as a barrier, I embraced it as a wellspring of resilience and motivation.
STM: Do you still encounter challenges as a Filipino-American in your current position?
KNM: While the journey may still be fraught with challenges, I am proud to represent the Filipino-American community in the culinary world. Through perseverance and determination, I strive to pave the way for future generations of Filipino American chefs, women of color, and culinary professionals.
STM: How do you champion Filipino Americans in your industry?
KNM: Championing Filipino-Americans in my industry is both a privilege and a responsibility. I seek to amplify their voices, celebrate their contributions, and create opportunities for their success. Whether it's through showcasing Filipino flavors on the menu or mentoring aspiring chefs, I am committed to fostering a more inclusive and diverse culinary landscape.
STM: What is your most essential advice for those who look to you as inspiration?
KMN: It would be to embrace all the pieces of you that have made you today. Pursue your passion relentlessly, and never underestimate the strength of believing in yourself. By staying true to yourself and lifting others along the way, the potential to achieve great things knows no bounds.
Looking ahead
Outside her profession, Nazario-Mendoza is a proud mother to her daughters, Kyra Elsie and Skyler Dre.STM: What is next for you, eventually?
KNM: Looking ahead, I am excited to continue pushing the boundaries of culinary innovation and creativity. Whether it's through new menu offerings, sustainable practices, or community engagement initiatives, there are endless possibilities, and the Chase Center is the right place to continue this venture.
STM: Do you have entrepreneurial endeavors you'd like pursue?
KMN: While my focus remains on my role at Chase Center, I am always open to new entrepreneurial endeavors that align with my passion for food, culture, and community. Whether it's collaborating with local artisans or launching my own culinary venture, the future holds limitless opportunities for growth and exploration.
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