Alumni Spotlight - Pastry Sous Chef Nubia Renteria

Chef Nubia Renteria"I enjoy being creative and making people happy with the desserts I create." - Nubia Renteria

Pastry Sous Chef Nubia Renteria was born and raised in East Los Angeles and grew up in a family that loved cooking and owned their own doughnut shop. Her dad was a natural baker who learned to cook from his mother and Nubia's mom had previously worked in a doughnut shop before she decided to buy her own. When she was younger, Nubia would visit her parents doughnut shop, during the summer and after school, to decorate cakes for fun and overtime she too fell in love with the culinary industry. 

Currently Nubia works in the pastry department at the Grand California Hotel and Spa as the top assistant to Executive Pastry Chef, Jorge Sotelo. She received her baking and pastry certificate from the Cerritos College Pastry and Savory Programs.  "I started at the Disney’s Paradise Pier Hotel as an entry-level pastry cook. I was fresh out of culinary school. Within six months I was a lead. When Disney’s Grand Californian Hotel & Spa opened a few months later, I had the opportunity to open the hotel as a lead baker. About five years ago I was promoted to pastry sous chef." - Nubia Reneteria

When asked who helped her get into the industry, Nubia proudly responds, "Cerritos College Culinary School really helped me by setting me up with the right tools and information to get me started in my career."

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