© 2006 Leyna's Kitchen

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#LEYNASKITCHEN

Tel: 310-926-7066  |  Email: Leynas@LeynasKitchen.com

 

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

 

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

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

 
 
 
 
 
 
 

4 courses based on your favorite foods and seasonal ingredients.

Plated

Buffet and tray passed appetizers.

Parties

Sweets

Variations of small desserts for private parties or sweets tables for all occasions.

cognac pâté

$20

At Your Service

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

 

Tell me a little about your event so I can begin the creation process