I’m Dele Rebstock, the cook and host behind The Left Fork. I recently graduated from UC Santa Barbara with a B.S. in Biological Sciences, and that background has shaped the way I think about food, from sustainability and nutrition to the science behind cooking. My love of food started much earlier—I created The Left Fork on Instagram over a decade ago as a place to share what I was making and experiment in the kitchen.

I grew up on a farm in Northern California, where meals often started with what was in season and growing around us. That upbringing still shapes the way I cook today: with quality ingredients, seasonal produce, and an emphasis on letting good food speak for itself, while drawing inspiration from flavors and cuisines around the world.

Over the past year, I worked with clients in Santa Barbara through a personalized meal service, creating meals around individual tastes, routines, and dietary needs. Now based in Dana Point, I’m bringing that experience to The Left Fork through personalized in-home cooking, dinners, special events, and custom food projects.