Chef Rebecca Weitzman is currently the executive chef at Flora Farms in San Jose del Cabo Mexico. Flora Farms is restaurant and event venue on an all organic farm with a free range ranch, old world charcuterie room, wood fired bread bakery and an all scratch kitchen. Committed to sustainable practices, Chef Weitzman takes great pride in her long-term relationships with small farms and was one of the featured chefs in The New Greenmarket Cookbook. As a graduate of The Culinary Institute of America in Hyde Park, she began her professional career in 2001 and spent her time working in Manhattan, Brooklyn, NY and Denver, CO.

In addition to competing on Iron Chef America and winning on The Food Network’s Chopped, Chef Weitzman was a featured chef at both The James Beard House’s annual Brooklyn Cooks dinner and the Valentine’s Tea which features all women chefs.