Five chefs; five very different paths to cooking; five food-focused careers. Where do they all converge? Right here in Ventura County.

The Culinary Arts and Restaurant Management program at Oxnard College has long served as a launching point for chefs pursuing meaningful careers. We caught up with a few alumni to see what happens after the apron strings are cut, and to ask the question: What kind of chef do you want to be?

“I’m so proud to say that I am a chef,” says Chris McConathy, owner of Olive2Cook Catering and Baking. She has built a successful business specializing in multi-day retreats, particularly in Ojai, where immersive culinary experiences are in high demand. McConathy’s path into cooking was not common, though.

“I was in the [insurance] industry for 35 years. After 25 years with one company, they eliminated my position, and I was laid off,” she tells me. “I had to find a way to reinvent myself, and I did!”

Before launching her own business she immersed herself in the restaurant experience as a line cook at the Ojai Valley Inn, where she learned efficiency skills that have served her well. Since then, her culinary career has been defined by organic growth, with a strong base of repeat clients and referrals, achieved with “zero marketing budget.”

From catering extended events in Ojai to cooking for a yoga retreat as far away as Kennebunkport, Maine, McConathy has built lasting relationships through her food and hospitality. Her cooking style, she says, “is very personal; it is my passion, and I am told all the time that comes through in every meal I make.” She even surprised herself with the influences she has embraced. “I love researching vegan recipes—never thought I would hear those words come out of my mouth!”

She is known for dishes like her Lasagna Bolognese (which is not at all vegan), crafted with housemade components and careful attention to detail.

In contrast, Chris Cabrera has had a passion for cooking since he was a child. He worked at Settebello after graduation and credits Chef Rafael Garcia for paving the path to his current position.

“He had the patience to teach me traditional ways of stretching dough, cooking with live fi re and really giving me my foundation of understanding what food really is,” he says. “I honestly owe him everything.”

Currently serving as chef de cuisine overseeing the entire pizza program for Tina’s Pizza in Carpinteria and Bettina Pizzeria in Montecito, he balances leadership responsibilities with hands-on craftsmanship, moving between kitchens throughout the week, working side-byside with his team, making on-the-spot adjustments to each pizza that goes into the oven and modeling joy in the kitchen.

“I love making people laugh, listening to the best music and giving them confidence in their work ethic,” he says. “I show the team that we can enjoy ourselves feeding people during peak hours. Happy chefs, wonderful food, satisfi ed customers.”

Cabrera has found that improvisation may well be a big part of his culinary philosophy. “When I make family meals, there are moments where I don’t have a vessel for quesadillas, burgers or hot dogs so I’ll use pizza dough and manipulate it into something instead of going to the store. I made a curry and I didn’t have dried Th ai chilies or tamarind paste. But I had dried guajillo chilies and date syrup and made a recipe and impressed myself. It was pretty cool!”

Dan Ceco embodies the full-circle impact of the Oxnard College culinary program. Being a chef-instructor now gives him a different perspective. “Th e first class I taught was the last lab class that I took, so it all hit me when I stood on the other side of the pass—now teaching techniques, fl avor profi les and the complexities of cuisines to a new generation of aspiring chefs.”

Ceco is still active in the industry as a private chef, caterer and consultant, “I’ve helped open BL Saloon, Cork Dork Westlake Village, Th e Lonely Oyster, Crawford’s Social and most recently Dom’s Taverna,” he says. “I work with clients ranging from actors and athletes to families and organizations. Th e best part of being a private chef is being able to cook a massive variety of cuisines with top notch ingredients and providing an unforgettable dining experience for my clients.”

Ceco’s journey began with a passion for the industry at a young age and a desire to pursue it while staying connected to his community. Today, his work reflects a blend of fi re-driven cooking, traditional techniques and refined execution, resulting in food that feels both rustic and deeply intentional.

“I’ve been working as a dedicated barbecue chef since I was 19 years old, but I’ve always had a powerful love for the almost one-stop nature of the heat, light and good times fire provides, only limited by our own creativity,” he says.

The bonds formed in kitchens, forged through shared pressure and collaboration, remain a defining part of his experience. These connections continue to influence both his professional work and his teaching philosophy. Ceco encourages students to remain curious and open to new challenges.

“Teaching has made me realize that, no matter what we think we know, we’re always students—and to lose sight of that is an admission of stubbornness, and a disservice to oneself as a chef.”

Now working the sauté line at Cork Dork in Westlake Village, Dominic Land refines his skills in a fast-paced kitchen environment alongside former classmate Alejandro Loera. “Fun fact,” Land says, “Alejandro and I are also roommates! We work really well together and complement each other on the line.”

Loera agrees. “It’s always fun to be working with your best friends. Dominic and I are both passionate about cooking,” he says. “I would say we push each other to continuously improve.”

Land attended the formal culinary training while maintaining full-time work in the industry. The balance between classroom learning and real-world application allowed him to immediately apply techniques in a professional setting, reinforcing both skill and confidence.

One standout experience in his career was the opportunity, during a summer vacation with his family, to work a full service at a Michelin-starred restaurant in Venice, Italy—a demanding but rewarding moment. “In all honesty, the whole day was very hard,” he says. “It gave me a new appreciation for the work I was doing at the time. I realized that I don’t really click with that science-like approach to cooking. Now I try to focus on bold flavors and good technique.”

His cooking style is heavily influenced by traditional French technique. “A lot of modern cooking derives from French cuisine. I think it acts as a good foundation of knowledge that I can apply to many different types of cooking,” he says.

Looking ahead, Land hopes to open his own breakfast concept one day, with dishes like a classic croque madame playing a central role.

Currently working the grill and sauté line at Cork Dork in Westlake, Alejandro Loera has quickly developed a strong culinary voice rooted in both technique and cultural influence.

His style reflects a thoughtful fusion of Mexican and Asian cuisines, blending bold flavors with refined execution. “I draw from techniques I have learned from watching my grandmother cook, as well as traveling to Mexico and trying a variety of different dishes,” he tells me. “I also really like Thai and Japanese food, so I will sometimes take those techniques or dishes and use Mexican ingredients and spices, making something new out of it.”

His approach is grounded in respect for tradition while embracing creativity, something evident in dishes like his molé short rib.

“Since I started at Cork Dork, there has always been short rib on the menu. It has gone through many iterations, and I wanted to make the next version,” he says. To do so, he traveled to Mexico for a week, during which he tried as many restaurants as he could. He was floored by a molé dish he had at Pujol. “It was a simple dish, but the depth of flavor was incredible.” He spent another full week experimenting with ratios and combinations. “The final dish is braised short rib with cheddar jalapeño polenta, escabeche [pickled onion, carrot, radish] and my molé. It’s not too spicy, a little sweet from the chocolate and smoky from the dried chilies, and the creamy polenta ties everything together.”

A trip to Japan is next. It will be interesting to see what new menu items come from that visit.

Progress, Loera notes, is directly tied to the work you are willing to put in.

For more information about the Oxnard College Culinary Arts and Restaurant Management program, visit the website: OxnardCollege.edu/Departments/Academic/Culinary-ArtsRestaurant-Management or contact lead faculty Chef Adam Hart at AHart@vcccd.edu.