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Life & Work with Kaci Goff

Today we’d like to introduce you to Kaci Goff.

Kaci Goff

Hi Kaci, so excited to have you on the platform. So, before we get into questions about your work life, maybe you can bring our readers up to speed on your story and how you got to where you are today. 
I started my career when I was 17 years old and attended culinary school in 2009 after graduating high school. I began working in Temecula Wine Country and eventually made my way to Los Angeles for several years; spent two years cooking in Seattle, where I started my pop-up in 2017. During the beginning of the COVID-19 pandemic, I relaunched the supper club in San Diego for a year and tried saving my career from going down the drain. I recently was in Austin for a year and made my way back to Southern California. 

I’m sure it wasn’t obstacle-free, but would you say the journey has been fairly smooth so far?
The restaurant industry has a lot to address when it comes to racism and misogyny, which I have been very vocal about my experiences over fourteen years. Unless you adhere to the status quo, you’ll eventually see people in power and more status than you try to blacklist you for speaking out. 

Alright, so let’s switch gears a bit and talk business. What should we know about your work?
I have been a hospitality professional for fourteen years. I have a line of house-made masalas, and I operate a supper club. I am proud of my resilience and kindness because this industry disguises itself behind community, and it is very far removed from that behind closed doors. 

Where we are in life is often partly because of others. Who/what else deserves credit for how your story turned out?
Unfortunately, I don’t have any mentors throughout my career, even though I have worked at prominent and well-known restaurants/chefs. I prefer not to give them any credit because it was my hard work that got me here today, not name-dropping my resume. 

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Image Credits

Teo Crider
James Tran
Derrick Reed

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