Hidden Gems: Meet Dioselina Contreras of Chef Dio Catering & Events

Today we’d like to introduce you to Dioselina Contreras.

Hi Dioselina, so excited to have you with us today. What can you tell us about your story?
My name is Dioselina Contreras, but most people know me as Chef Dio. I was born in Orange County and raised in Santa Ana, California. My love for cooking began with my grandmother and the recipes she brought with her from Mexico. Her food remains a source of comfort and inspiration, and recreating those dishes is one of my favorite ways to stay connected to my roots.

In high school, I spent many afternoons watching Food Network, learning from chefs like Ina Garten, Rachael Ray, Giada De Laurentiis, Emeril Lagasse, and Bobby Flay. Each had a distinct style, and watching them helped me see cooking as a way to express myself—and imagine a future doing something I loved.

That curiosity led me to the Art Institute of Orange County in Costa Mesa, where I earned my Art of Cooking diploma in 2016. After working in a couple of restaurants, I realized I wanted the freedom to develop my own style and create more personal dining experiences.

A turning point came in 2020, during the pandemic, when I began cooking for a family as their private chef. That opportunity introduced me to a different side of the profession: getting to know the people I cooked for and tailoring meals to their tastes. From there, my work expanded into catering events and private parties, and in 2023, I officially launched Chef Dio Catering & Events.

Along the way, I discovered that my creativity reaches beyond the plate. I love designing tablescapes, coordinating décor, and creating floral arrangements. Thinking about how those elements work together allows me to make each gathering feel thoughtful, welcoming, and personal.

Today, my work brings together my grandmother’s influence, my culinary training, and the style I continue to develop. Whether I’m preparing an intimate dinner or catering a larger celebration, I want guests to feel cared for, enjoy wonderful food, and connect with the people around them. That care guides everything I do. As I like to say, “It’s all in the details.”

Can you talk to us a bit about the challenges and lessons you’ve learned along the way. Looking back would you say it’s been easy or smooth in retrospect?
It definitely hasn’t been a smooth road. Early on, one of the hardest parts was pursuing a dream without much family support. There were moments when I felt alone and discouraged enough to consider giving up. I worried about failing, but I also worried about what success might require. If the business grew, would I have the support I needed to keep up?

I also faced expectations about what a practical, dependable career should look like. Some people around me didn’t see cooking as a sustainable way to earn a living, and others viewed being a professional chef as a man’s role. It was difficult to put so much of myself into something that the people closest to me didn’t always understand.

Over time, I learned to become my own cheerleader. Whenever doubt crept in, I would remind myself, “You’ve come this far. Why stop now?” I knew I wanted to build a career that made me happy and gave me room to create. Moving forward meant trusting my abilities, making difficult decisions, and accepting that I wouldn’t always feel certain about the next step.

Eventually, I met a partner, someone who believed in me and supported my goals. As the business became busier, his family stepped in to help as well. Having people show up for me made a tremendous difference. I felt less alone, and it became easier to imagine how the business could grow.

The challenges haven’t disappeared, but I’ve learned that I don’t have to feel completely confident before taking the next step. Confidence has come from doing the work, solving problems, and seeing what I’m capable of. I’m proud that I kept going and gave myself the chance to build something meaningful.

As you know, we’re big fans of Chef Dio Catering & Events . For our readers who might not be as familiar what can you tell them about the brand?
At Chef Dio Catering & Events, I specialize in private dinners, custom catering, and thoughtfully styled celebrations. I work closely with each client to create a menu that reflects their tastes and the occasion, bringing the same care to the food, presentation, and setting.

What sets my approach apart is how I bring those elements together. Beyond cooking, I design tablescapes, create floral arrangements, and select décor that complements the celebration. I also offer table, chair, and linen rentals, helping clients coordinate the pieces that make their event feel complete.

My style is warm, inviting, and attentive to detail. I consider everything from colors and textures to serving pieces and how each dish looks on the table. Each choice contributes to an atmosphere where guests can feel comfortable, enjoy a wonderful meal, and connect with one another.

My grandmother’s cooking first inspired my love for food, and my culinary training gave me the foundation to develop my own approach. Today, that combination of personal roots and professional experience shapes both my menus and the way I care for my clients.

What I’m most proud of is building a brand that reflects who I am and the care I put into my work. Being trusted with someone’s celebration means a great deal to me. I want my clients to enjoy their guests, feel proud of what they’re hosting, and know their event is in thoughtful hands.

“It’s all in the details” is more than my tagline. It’s the philosophy behind how I cook, how I set a table, and how I help people celebrate.

Any advice for finding a mentor or networking in general?
My best advice is to start a conversation and be curious about the person in front of you. I’m naturally social, but once food comes up, I can talk forever! That shared enthusiasm has helped me connect with kind, talented, and passionate people in culinary school, while dining at restaurants, and through catering events.

I’ve also found value in learning from more than one person. Every chef brings different techniques, tastes, and experiences to the table, including how they run a kitchen or build a business. Being open to those perspectives helps you grow and discover your own approach.

When it comes to finding a mentor, I think it’s important to let the relationship develop naturally and respect the other person’s time. Someone may inspire you without having the availability to take on a formal mentoring role. Start with a thoughtful, specific question. Listen carefully, put their advice into practice, and let them know how it helped. Those small exchanges can become the foundation of a lasting connection.

Some of the best conversations happen in everyday places, like a grocery store or farmers market. Asking about an ingredient or showing interest in someone’s work can open the door to learning something new.

What has worked best for me is being myself, following up, and offering help when I can. I want to learn from people, but I also want to support them and celebrate their work. Those relationships deserve the same care and attention I put into my cooking.

Pricing:

• Private dinners and catering are custom quoted based on the menu, guest count, location, and service needs.
• Tablescapes, floral arrangements, and event decor are priced according to the design and scope.
• Table, chair, and linen rental pricing varies by selection and quantity.
• For a personalized quote, please submit an inquiry at personalchefdio.com.

Contact Info:

• Website: https://www.personalchefdio.com
• Instagram: https://www.instagram.com/personalchefdio/