Meet Mildred Moreno of Long Beach CA

Today we’d like to introduce you to Mildred Moreno.

Alright, so thank you so much for sharing your story and insight with our readers. To kick things off, can you tell us a bit about how you got started?
Chef Mildred Moreno – Founder of DonaKarina.com

I started my business in December 2019 without knowing exactly how I would make it work — I just knew I wanted to cook for people and learn everything I could along the way, which was fine dining. I grew up surrounded by the aromas of my mother’s kitchen; she’s an incredible cook, and to this day, no one makes better corn tamales than she does. Her passion for food inspired mine and continues to guide me in every dish I create.

After launching my business, I joined a mentorship program with Chef Andrés from Dinner with a Chef. That experience gave me the confidence to value my craft and understand how to charge for my work. From there, I collaborated with talented chefs across different cuisines, around Southern CA, learning their techniques and refining my style.

Today, I specialize in Mexican, Japanese, Italian, and fine dining cuisine, blending traditional flavors with elegant, contemporary presentation. Every meal I create is an expression of culture, love, and creativity.

My journey has been built on organic growth, resilience, and grit — from cold emailing platforms to forming meaningful partnerships that helped me grow. My family, especially my mom, has always been my greatest source of strength and support.

I’m now proudly affiliated with Take a Chef, Airbnb, and over 300 hospitality companies, continuing to share my passion for fine dining experiences that bring people together.

I’m sure it wasn’t obstacle-free, but would you say the journey has been fairly smooth so far?
Not at all. Initially, I often relied on subcontracting for other chefs to make ends meet during the first couple of years. It wasn’t easy, but I always believed in myself and knew that if I lived and stayed focused, I could make it work.

During COVID, I made a life-changing decision — I was going to be my own boss. I began juggling my growing personal chef business with my passion project, collaborating with pop-ups for my handcrafted jewelry line, MilyRocks Jewelry, a few times a month, and handling college at the same time.

Those years taught me resilience and resourcefulness. When I decided to put my name out there on culinary platforms and eventually relocated to Long Beach after living between San Diego and Rialto for over a year and a half, everything started to align. The doors I had been knocking on for so long began to open. Once I moved closer to Greater LA.

Now, I’m receiving more bookings every month, working with wonderful clients, and feeling grateful for every opportunity that comes my way. It’s been a journey of faith, perseverance, and following my heart — even when the path wasn’t clear.

Thanks for sharing that. So, maybe next you can tell us a bit more about your work?
What I Do & What I Specialize In
    •    I am the founder and executive chef of Doña Karina, a personal chef and catering business based in Southern California.
    •    I design custom gourmet menus for private dinners, special events, and in-home meal prep.
    •    My culinary roots run deep: I combine flavors from Mexican (especially my family’s traditions) with Japanese, Italian, and fine dining techniques.
    •    I’m known for plated four-course fine dining, elegant presentation, and bringing a “restaurant-level” experience into someone’s home or event space, and paellas.

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What I’m Most Proud Of
    •    Carrying forward my mother’s legacy — naming the business after her (Doña Karina) — and seeing generations of family recipes live on in new ways.
    •    The resilience it took to grow this business during challenging times (pandemic, shifting markets), and to pivot when needed (e.g., doing pop-ups, using platforms).
    •    Building relationships and trust with clients who now return for repeat meals and refer others.
    •    The blending of heritage + innovation: honoring traditional Mexican roots while also embracing global flavors and techniques.
    •    Creating sustainable practices (like choosing biodegradable packaging) to align my business with environmental consciousness.

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What Sets me Apart
    •    Heritage + authenticity: Many chefs can master techniques, but fewer bring a generational lineage of recipes, Good attitude, family stories, cultural connection, and authenticity.
    •    Cross-cultural fluency: My ability to work in Mexican, Japanese, Italian, and fine dining styles gives me a broader palette and allows me to tailor menus with surprising combinations.
    •    Client-first mindset: From what reviews show, I care deeply about communication, tailoring to dietary restrictions, clean kitchen practices, and creating experiences (not just meals).
    •    Sustainability + conscience: My commitment to responsible materials and ingredients adds a dimension beyond just flavor—it sends a message about values.
    •    Adaptability & grit: My backstory (doing subcontracting early, juggling jewelry pop-ups, refining myself) gives me empathy and resilience that others may lack.

Are there any books, apps, podcasts or blogs that help you do your best?
I’ve always been open to learning from different sources. I have an Audible subscription, and while I’m not as much of a bookworm as I used to be, I still love listening to audiobooks and podcasts that inspire growth and self-awareness. I also enjoy watching self-help and personal development videos or documentaries—they keep me grounded and motivated.

Lately, I’ve been very focused on my mental and physical health. Practices like Pilates, yoga, dancing, going to the gym, and even just walking in nature help me quiet my mind and reconnect with myself. That balance translates directly into my work—it allows me to show up with more creativity, patience, and presence in the kitchen.

And when it comes to my career, I love attending conventions or events that allow me to showcase my skills and share my food with people. Those experiences remind me why I do what I do—they feed my passion as much as I feed others

Pricing:

• $50 Paella Experience
• $90 family style dinner+ grocery cost
• $120 4-course plated elevated +grocery cost
• $70 classes

Contact Info:

• Website: https://donakarina.com
• Instagram: @donakarinacatering
• Facebook: https://www.facebook.com/donakarinacatering/#
• LinkedIn: https://www.linkedin.com/in/mildred-moreno/
• Yelp: https://www.yelp.com/biz/dona-karina-catering-pomona
• Other: https://Milyrocksjewelry.com

Image Credits
Ulises M.
Flor amelia