About the Chef

       Diane Lestina has always had a passion for cooking. After 18 years of experience cooking for her friends and family, in 1998 she turned this love of cuisine into a successful personal chef business in the Washington, DC area. Training in the preparation of French, Italian, Mediterranean, Cajun/Creole, Thai, Chinese, and even Lebanese cuisines has shaped the tapestry of Diane's great variety of meals. Diane also has diplomas in pastry and culinary techniques from L'Academie de Cuisine  in Gaithersburg, Maryland.  She attended  Le Cordon Bleu in Ottawa Canada in August 2002 with fellow personal chef friends  to enhance her repertoire and refine techniques.  In March of 2003, Diane went to Apicius Cooking School in Florence, Italy.   She was an instructor at the Whole Foods grocery store in Arlington, VA, and also taught healthy cooking techniques to members of the Washington Capitals hockey team.

Diane has relocated from the Washington, DC, area and is enjoying sharing her love of food with the residents of Bryan/College Station.

Professional Achievements include:

Certified Personal Chef and member of the United States Personal Chef Association (USPCA)

Featured in the Bryan/College Station Eagle:

Diane's Cooking Classes - May 2005 - click here to read , 

Contributing Writer to the Eagle's Food Section - featuring:

Summer Produce   June 2006   click here to read

Mushroom Recipes October 2006  click here to read

Spring Herbs March 2007  click here to read

Watermelon Recipes June 2007  click here to read

Hatch Chiles  August 2007  click here to read

Featured in the Washington Post Food Section - June 2001 

Personal Chef Consultant to NBC4- WRC TV, Washington DC
- appearances include: December 1998, February 1999, May 1999, November 1999, February 2000,  May 2000,  February 2001, May 2001, November 2001

Featured on Kiplinger's Personal Finance Report: TV News Segment- November 1998

Featured on Arlington PM -- Cable News Show -- October 1999

Featured in Cooking Pleasures Magazine - October/November 2001