Grecia Parra is a culinary-trained private chef, and recipe developer based in Joshua Tree, California. She is the founder of Salt + Leisure, a modern California cuisine concept rooted in seasonal ingredients, French technique, and Latin influence. Through her private dining experiences and recipe development work, Grecia creates refined, ingredient-driven dishes that reflect both her professional training and her commitment to thoughtful, seed oil–free cooking.

What, or who, first inspired you to start cooking?

I think about this question a lot. In conversation, I always bring up Julia Child. I was a latchkey kid, and she was very much my babysitter. I loved watching her on PBS. Later, I discovered Jacques Pépin and Emeril Lagasse, but Julia was the one who had me mesmerized. She was special.

I would ask my mother for ingredients that weren’t typically used in a Mexican kitchen. I remember those early attempts not turning out very well. But even then, food was a through line in my life. I was blessed with a mother who cooked incredible meals and a grandmother who was impeccable in the kitchen. As I got older, I began cooking for myself more seriously. I used to tell people, even as a child, that I would become a chef.

How do you continue to find inspiration for new recipes? 

I consider myself a continuous student. I have a cookbook collection I’m proud of, and I’m always learning from other great chefs. I consume and create, ideally creating more than consuming, though that balance can be difficult.

I’m fortunate to live near a national park, so even a walk around the neighborhood feels majestic. I take breaks. I take road trips. Lately I’ve been loving Santa Barbara, and I’m always drawn to Sea Ranch. A day of museums and good food resets me. All of this feeds my creativity. I’m human, and I have my off days, but curiosity always brings me back.

What is your favorite part about living in Joshua Tree?

The peace and tranquility the desert has provided has been life-altering. I’m not sure what my life would look like if I hadn’t landed in the High Desert. I love our nights. The beautiful sky. The owls, coyotes, white-tailed rabbits, and roadrunners. The desert connected me to nature in a way I hadn’t experienced before. It taught me to appreciate wide-open spaces and stillness.

It can be brutal, yes. But it teaches grit. And the reward: dark skies, infinite stars, and wide horizons. It feels like home. I sometimes yearn for green landscapes or water, but the desert has been a vital part of my story.

How does living in the desert affect your cooking stylistically?

Living in the desert has taught me restraint. The landscape is minimal and intentional, and I think that shows up in my cooking. I don’t like cluttered plates or unnecessary ingredients. I want clarity. I want each element to matter. The heat also influences how I cook. When you live in extreme temperatures, you crave brightness. Citrus, herbs, acidity, and clean flavors become essential. Even in richer dishes, I look for balance.

The desert slows you down. There’s space to think. That has made my cooking more deliberate. More seasonal. More rooted in place.

A big part of what you do at Salt + Leisure is storytelling through food. What’s a favorite food-related story that comes to mind for you?

One that always comes to mind is traveling back from visiting my grandmother in Mexico with containers of mole, bacalao, and cabrito tucked into our luggage. I’m still not sure that was legal, but I was a child, and the adults packed the suitcase.

Food was how we carried home with us. It was identity, comfort, and memory all in one. That experience shaped how I cook for clients today. I’m not just feeding people. I’m creating moments that stay with them.

We’re both big believers that ingredient quality is highly important in making a dish come to life. What ingredients are you enjoying working with at the moment?

Right now I’m loving citrus, especially when it’s at its peak. I’m also obsessed with high-quality butter and good salt. Those two things alone can transform a dish.

At the farmers market, I’m drawn to whatever looks most alive. Recently it’s been sweet potatoes, fresh herbs, and beautiful greens. And I’m always happy when I can get my hands on good grass-fed beef or wild seafood. Ingredient quality changes everything.

You’re pretty adamant about avoiding seed oils in your cooking. What are your favorite ways to swap for other cooking fats…(*cough cough* avocado oil)? 

I have to say, you have the best-tasting avocado oil I’ve ever used. I love it for scrambled eggs in the morning. Beyond that, I love animal fats. When I’m cooking a protein, I often use its own fat. I’m also obsessed with butter and use it whenever appropriate. There’s so much depth in traditional fats like ghee, tallow, and duck fat.

There’s really no need for seed oils when we have so many beautiful alternatives that are flavorful and aligned with how I want to cook.

What’s the most challenging part of hosting a private dining experience?

The most challenging part is stepping into someone else’s space. I’m naturally introverted and a homebody, so walking into a new environment and making it feel calm and seamless can be a challenge at times, especially if the kitchen is not well equipped. That can add a bit of chaos to what I’m always trying to keep serene.

You’re also entering someone’s personal world, so you have to read the room quickly, adapt, and anticipate needs without being intrusive. And behind the scenes, there’s a lot guests never see, timing, sourcing, and execution. The goal is for it to feel effortless, even though it rarely is.

What’s the most rewarding? 

Seeing people relax is everything. I love watching a table shift from polite conversation to genuine laughter, the kind that only happens once everyone feels taken care of. Food has a way of breaking down walls, and it’s really special to witness that transformation in real time.

When someone tells me a dish reminded them of their childhood, or that the night felt meaningful, that’s the highest compliment. It means the meal connected with them on a deeper level.

And I’ll be honest, I do love hearing the “wows” and the “oh my god,” and even the occasional “this is the best meal I’ve ever had.” Words of affirmation feel good. Sharing your art can be vulnerable, and it takes a lot of work to make an experience feel effortless. When it’s genuinely received and appreciated, it makes what I do feel that much more special and worth it.

It’s even more meaningful when the meal is tied to a milestone, a birthday, an anniversary, a wedding, a moment people will remember for the rest of their lives. Knowing I had a small part in making that memory beautiful is the most rewarding part of all.

Can you share a recipe that you have on repeat right now?

Congee has been on repeat lately. It’s humble, grounding, and endlessly adaptable, and it reheats beautifully, which makes it perfect for busy weeks. Beyond that, I’ve been keeping things very simple: ribeye and sweet potato, lots of eggs.

My eating habits can be a little boring in this current phase because I’m prioritizing protein and feeling good day to day, not chasing decadence at every meal. That said, I absolutely have my moments of indulgence, especially when I’m recipe testing or prepping for clients. That’s when I get to play.

At the end of the day, I always come back to the same idea: simple dishes, done well, are the ones that never get old.