Meet The Chef
LEYNA DOAN, born in New Orleans, Louisiana, grew up in a large family where the culture of food was a staple in and of itself. The youngest daughter of five, of a Shrimp Vessel Captain and Owner, Leyna consistently found herself in the kitchen, spending a great deal of time conjuring up hundreds of shrimp creations.
Leyna was encouraged to enter Hollywood’s first cupcake competition against seventeen other bakeries. At the time, the only requirement was to make 500 cupcakes. While the other established bakeries created chocolate, vanilla and red velvet cupcakes, she created perfect strawberry cupcakes without using any oil, butter or shortening, in her home kitchen. Leyna’s now famous strawberrilicious cupcakes, won in two out of three categories, “Best Overall” and “Most Original.” The third category of classic flavors didn't apply.
Leyna eventually made the decision to start a culinary career and began her professional training at the world renown Le Cordon Bleu Culinary Art School, specializing in cuisine. While attending school, Leyna was asked to compete on Food Network’s Cupcake Wars where she introduced liquid nitrogen to the cupcake industry. Leyna trained at Michael Mina’s XIV restaurant in Hollywood, and 3 Michelin Star, Daniel Boulud’s in New York. She continued to train under Executive Pastry Chef, Jean-Francoise Lehuede, at the prestigious Pelican Hill Resort, which was acknowledged as the No. 1 resort in the country. Leyna, now in her own professional kitchen, is combining her passion in both sweets and savory to create the most unique and extraordinary "Leyna's Kitchen" experience.

Tel: 310-926-7066 | Email: Leyna@LeynasKitchen.com
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GOURMET CHEF
AT YOUR TABLE

Farm to Table
FARMER'S MARKET GREENS
organic avocado, roasted vegetables with green goddess dressing
FRENCH ONION SOUP
with 3 different types of imported cheese
​
ROASTED CHILEAN SEA BASS
deep fried brussels sprouts with apples and garlic corn puree
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LAVENDER CREME BRULEE
chantilly cream, fresh berries
Sample Menu
Wine Pairings are an addtional $25 pp. Must apply to whole party.
4-Course Cooking Class
$75

cognac pâté
We created the most decadent and delicious pâté using organic chicken liver from local farmers, grass-fed brown butter and premium cognac. It's a great addition to any cheese or charcuterie platter, in sandwiches or simply served with fresh baguettes.
$20

At Your Service
Tel: 310-926-7066 | Email: Leyna@LeynasKitchen.com