Lucia’s childhood dream became an ambitious culinary venture

Lucia Marie Diaz Cid, a chef specialising in cuisine and pastry, hails from Santo Domingo. She followed her childhood dream by enrolling at Le Cordon Bleu Paris. After wide-ranging experiences in France, she launched Gourmand Catering by Chef Lu in the Dominican Republic, a caterer that blends home-style cooking, creativity and professionalism. In this interview, she reflects on her inspiring journey and the values that guide her.

My name is Lucia Marie Diaz Cid, and I am a cuisine and pastry chef from Santo Domingo. I dreamed of studying at Le Cordon Bleu in Paris from the age of eight. Encouraged by my parents, I learned French and English, and began studying the institute’s Grand Diplôme® with Internship Pathway in 2021. 

This experience was life changing. Alongside my studies, I worked in several establishments to better understand different catering models. I worked as a pastry chef de partie at Salvaje in Paris before carrying out an internship as a sous chef at Café Le 16 Grande Armée, as part of the Internship Pathway.

After graduating, I was introduced to the world of catering by chef Mams at La Pastelerie & Co, a culinary production studio, and immediately fell in love with the field. I then began studying the Diploma in Culinary Management, which I unfortunately could not complete. That difficult moment turned out to be a turning point: It pushed me to create Gourmand Catering.

While working at McDonald’s, a highly valuable experience in fast food operations, I developed the business model for my company. A few months later, I returned to the Dominican Republic to launch Gourmand Catering alongside my mother, a pastry chef and founder of the Cakes by Solange cooking school.

Today, our catering business offers bespoke experiences for weddings, private events, and corporate functions, with a special focus on homemade products and elegant presentation. As Executive chef, I design the menus, manage the team, oversee equipment rentals, and teach both online and in-person cooking classes.

I am proud of how far I have come and excited about the future. My goal is to continue sharing knowledge, innovating, and promoting warm, heartfelt cuisine.

I am deeply grateful to all Le Cordon Bleu Paris Chefs and consultants who shaped my training and professional outlook.