Stacy Bareng

Chef Stacy Bareng takes people on a culinary exploration through extraordinary cuisine. Hailing from a Filipino immigrant family, Chef Stacy’s passion for food was ignited by helping her grandma and mother grow organic vegetables, raise livestock and cookfarm-to-table authentic Filipino cuisine.

After graduating fromLe Cordon Bleu of Culinary Arts with a specialization in French,Italian and Mediterranean cuisine, Bareng worked her way up in hotel kitchen honing her skills.At ever-popular The Tasting Kitchen, she worked directly with James Beard Nominated Casey Lane as a sous chef,mastering whole animal butchery, pasta making, and learned to channel her creative process. After pursuingside projects, Bareng became the Chef de Cusinefor Vialedei Romani, a coastalItalian restaurant named"One of the biggest openings of 2018" nationally by Food and Wine Magazine while under their supervision.She then returned toSanLuisObispo as Executive Chef to runCass house,a true farm-to-table restaurant under with consultant/mentor, Julie Simon. Needing a return to Los Angeles, Bareng worked along with two-Michelin Stared Chef Josiah Citrin to relaunch Melisse before the pandemic started. Bareng enjoys finally applying all her technique and experience to the cuisine of her childhood, expect Filipino comfort food such as lumpias, pancit, and adobo with a Californian-Angeleno flair.

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