​​Dafne Mejia is a Latina Chef born and raised in Los Angeles, California with 12 years of experience in numerous culinary cuisines while specializing in traditional Italian cuisine. Chef Dafne is first-generation born from Honduran immigrants and started her career by following the American Dream, seeking to fulfill her parents’ hope for a better life in the land of opportunity. 

From early childhood, Dafne’s creativity was what brought her the most joy. As she realized medicine was not her true passion, she made a bold transition and decided to follow her heart to the creative art of cuisine. Dafne enrolled in The Art Institute of California in San Francisco where she graduated with a Associates Degree of Science in Culinary Arts. She worked at a private membership club named, The Pacific Union and worked under a Certified Master Chef for almost 4 years. Moving back to Los Angeles in 2015, Dafne began cooking as a private chef for Aubrey ‘Drake’ Graham, a high-profile assignment that catapulted her to the Sous Chef level. Dafne worked in an authentic Vietnamese Restaurant where she was Sous chef and then moved to Classic Italian cuisine at the Four Seasons hotel in Beverly Hills. Dafne has worked in all stations on the hotline, from pastry to grill, saute, pasta and catering. 

During the pandemic she ventured back to the private chef field and began using social media to share and create captivating stories of her pasta making endeavors gaining millions of views. 

She recently finished as the runner up of Season 21 on Hell’s Kitchen where Gordon Ramsey loved her Uni Polenta so much, he credited her with starting a phenomenon. Dafne won several challenges, including one judged by actor Danny Trejo. Her winning taco was showcased at Trejo’s Tacos for a limited time. Currently, Chef Dafne is now doing private dinners, classes, and popups all over Los Angeles.