From French — "everything in its place." In professional kitchens, mise en place is the disciplined setup before service — every ingredient prepped, every tool ready, every station accounted for. At Studio Mise, it means the same thing applied to your business: brand, booking, follow-up, and systems all set before the work begins.
Two disciplines. One standard.
I've cooked for a former U.S. president, prepped meals for athletes, and crafted behind stages that would awe most. I've also built computers since I was fourteen, wrote my first lines of code on Myspace pages, and taught Tesla vehicles to drive themselves. That's not a tagline — it's the only way I know how to work. Two disciplines, one standard, and now, one studio.
Build something that holds."
Thirteen years on the line. Code since fourteen. One instinct that never changed.
I fell in love with my first PC at eleven. By fourteen, I was building and repairing computers, and teaching myself web design by coding Myspace and BlackPlanet pages for friends throughout high school. That curiosity never sat still — it just kept growing.
But I also needed something hands-on. I started my professional culinary career in 2010, as lead grill and butcher's assistant at one of the top five private country clubs in the country. First task: cook for the President. Almost daily. I learned knife work, fire, and discipline there — the kind that doesn't bend under volume or pressure. From there I picked up an Associate of Applied Science in Culinary Arts from the Art Institute of Houston, progressed through lead line, grill, and management positions, and started building my own catering company in 2014.
After graduating, I freelanced on film sets and in studios in LA, fed your favorite celebrities on tour with tight schedules, little sleep, and zero room for error. None of that happened because I chased it. It happened because the work was right and the people in the room trusted me to keep it that way.
And through all of it, the tech never left. It carried me into IT, tech support at Apple, and hardware repair at Geek Squad City, the central hub for every Best Buy repair in the country. Eventually it led to Tesla, where I worked as an AP Engineer teaching their vehicles to drive autonomously.
What I actually got good at, across all these years, wasn't just cooking or just code. It was systems — labor and food cost control, staff training, inventory, scheduling, vendor relationships. The hundred and one small mechanisms that decide whether a service goes smoothly or falls apart. The same instinct that organized a walk-in also organized a database, automated a follow-up, and debugged a booking flow. Two different worlds, one instinct. Studio Mise is where they finally meet.
"Two different rooms, same instinct: find what's broken, build something that holds."
The paperwork behind the precision.
ACF Chef Member
Recognized standing with the American Culinary Federation — the industry's professional body for working chefs.
ServSafe Food Manager Certified
Certified on food safety management — the standard that protects clients, staff, and every plate that leaves the kitchen.
A.A.S., Culinary Arts
The Art Institute of Houston — formal training behind the years on the line.
Apple Certified Technician
Certified technical support at Apple — diagnostics, troubleshooting, and resolution across the full device ecosystem.
Tesla Autopilot Operations
Data operations engineer on Tesla's Autopilot team — training vehicles to perceive, decide, and drive autonomously.
Notable Names
In the kitchen, not behind the brand.
A studio built by someone who ran the line and wrote the code.
— Chef Sabrina, Founder
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