Roxana Jullapat, a Los Angeles native of Costa Rican and Thai descent, pursued a degree in journalism before turning to cooking. While taking a break after graduating from college, Roxana found herself baking a tarte tatin in the tiny kitchen of a local bistro. Her fate was sealed. Over the next ten years she held tenures at highly acclaimed American restaurants including Campanile, Bastide, Lucques, AOC and Clarklewis. From 2011 to 2014, she co-owned and operated Cooks County, in the heart of Los Angeles, where she was also the head baker. Ignited by the yearlong availability of outstanding fruits and vegetables of California, Roxana’s strongest suit is in working with seasonal produce and heirloom grains. Her creations are known as perhaps some of –if not the most- farmers’ market driven in town. She's currently working as a consultant, baking teacher and recipe developer while writing a cookbook of her own.

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