Bridget Bueche
Southern CA Exec. Chef & Marketing MNGR
Sub Zero Wolf
Los Angeles, CA
Bridget Bueche is the Executive Chef for Sub Zero Wolf, as well as a mother of two and an influential member in the growing awareness of health and nutrition in society of today. Born and raised a New Yorker, Bridget has cooked her way to California in various influential homes in the United States. She has used hard work and dedication to get where she is today and the community is reaping the benefits.
Bridget has attended The Culinary Institute of America in Hyde Park, New York, graduating with the class of April 93’. Immediately following her graduation, she relocated to Santa Barbara, California. As well as running a successful catering company, Bridget has worked the celebrity chef circuit. Her experiences have led her to cook for such clients as Walter Cronkite, Geena Davis, Michael Douglas, Bonnie Raitt and many well known and political figures who requested to maintain their privacy. In addition, Bridget has worked with prominent physicians and health practitioners to help educate and encourage best practices for specific paths of recovery and wellness. The power of high quality food has driven her to explore the complete health of the home from the food to the design.
Realizing her passion for residential kitchen design, she followed her opportunity to San Diego, representing brands of luxury kitchen appliances. She is currently the Southern California Executive Chef and Marketing Manager for the American manufacturer of the highest quality luxury kitchen appliances, Sub Zero Wolf. This is a perfect match for Bueche as she and the brands she represents are known for being food preservation specialists and inspire cooking with confidence. She is recognized as an appliance expert in the home building industry. Combining her heightened culinary expertise with her experiences in the best kitchens in the United States, she advises wine experts, chefs, doctors and the public alike to create their home kitchens with the style, form, function, durability and professional accuracy they expect in a professional kitchen. Passionately appearing at events as a guest speaker, her topics have included themes such as: *Energy efficiency and sustainable kitchen design.* Keeping things cool *Making room for composting and recycling in every kitchen.* Indoor/outdoor kitchen design with the staff, the chef, and the pantry in mind. * Making the most out of your small kitchens.* Built in coffee, wine storage, baking, dehydrating and preserving stations for the skilled home entertainer.
She is a member of Chef Collaborative, a supporter of SlowFood USA, USGBC, NKBA, AIA, and ASID. Her passion for high quality local products has led her to become very focused on respecting the food. She believes that food is something to be appreciated as a whole, not just to nourish and support. Sub Zero Wolf‘s popular national campaign is based on “Respect the food”, which means to know where food is coming from and to have a connection with your appliances to maintain a high quality food product for high end customers. Supporting and promoting her farmers market tours, and connecting her clients directly to certified farmers and their markets from SLO, LA, the OC to SD County with her friends of Sub Zero Wolf campaign, is capital. She creatively supports organics and increases her clients’ knowledge on nutrition, taste, sustainability and the highest quality products. When it comes to Bridget Bueche, this is the kind of sustaining quality you can always depend on.