Chef Leila O’Connell
Chef O’Connell is Executive Chef of Bom Dia- Blue Plate Special. Having been born in Brazil, she not only specializes in Brazilian cuisine, but International cuisine as well. This, in itself, is a unique combination of culinary delight. Finger foods, like tapas all the way to decadent meats and desserts prepared “Brazilian style”. As she grew up in Brazil, her passion for cooking evolved. Learning under a variety chefs she has gained knowledge and experience. She wants to share her recipes, enthusiasm, and cuisine with you.
Chef Tiffany Schum
Her Dad shared his love of cooking and food with her as a child and as adult she decided to attend culinary school and take her skills to the next level. She graduated with highest honors from Le Cordon Bleu, California School of Culinary Arts, in Pasadena, California in 2007. She then went on to work at the prestigious Ritz Carlton in Los Angeles, California. Under the tutelage of several chefs she acquired practical experience and knowledge that truly makes her an asset to team.
Chef Jon Armijo
Jon is a native of New Mexico and enjoys the bold flavors of the New Mexican cuisine. He has a wide variety of experience in the kitchen. He was a line cook at New Mexico Tech and worked his way to Sous Chef at a local restaurant. He has been involved in catering for almost two years. His skills and knowledge make him invaluable to Bom Dia-Blue Plate’s success.
Chef Drico Romo
Born and raised in Socorro, Drico graduated from CNM’s cooking school in 2007. He worked as a sous chef at Bear Canyon and then went on as a sous chef at Casa Vieja, working up to chef. He is an essential part of the Blue Plate team!