EXECUTIVE CHEF

Chef Dante Cecchini is a culinary virtuoso, renowned for his contributions to San Francisco’s eclectic food landscape, now dazzling the palates of San Diego as the Executive Chef of BoujieMana.

His culinary ethos is anchored in the belief that food is a vehicle for storytelling, with each creation inviting guests to embark on an epicurean odyssey of taste and texture. Among his signature offerings is the Grilled Sea Bream, an artful composition marrying the simplicity of grilled fish with the freshness of mint and a zesty kick of chili oil—a dish that is quintessential Cecchini.

Away from the culinary stage, Chef Cecchini indulges in his passion for restoring classic Land Rovers.

CAMPUS CHEF

With over 15 years in the hospitality industry, Chef Nikki found her true passion in 2021 when she became a private chef, allowing her to connect with people through creativity and fulfilling their culinary desires.

Her love for cooking is evident in every aspect of her life, she loves traveling for food to destinations like Chicago, South Carolina. She even traveled to Louisiana once for a sandwich! She spends her free time with her wife and Doberman pup Mason, while hosting dinner parties, and enjoying game nights.

ASSISTANT GENERAL MANAGER

Rafael began his career in real estate and business development in Oklahoma but quickly discovered his true passion after working at a family-owned restaurant in Dallas, Texas. Over the past eight years, he has fully embraced the hospitality industry. What he loves most about his work is connecting with people. He thrives on building relationships with those who share his enthusiasm for memorable experiences through amazing food and cocktails, and the atmosphere that brings it all together.

He finds fulfilment in being part of his team’s growth and strives to be the kind of leader who helps them develop not only in their specific roles, but also in their own personal growth that will one day benefit them in their future endeavours. 

Outside of work, he loves visiting new restaurants and going to the movies (comedy or horror preferred). And shopping! Don’t forget shopping.