Born and raised in Houston, Pena’s career trajectory has been invested with passion and achievement. Hers is a distinctly Houston story, reared in Mexican-American culinary traditions she learned at the hands of her grandmother and mother. After studying at Houston’s Culinary Institute LeNotre, she sharpened her kitchen chops at Kris Bistro and Kitchen and later at The Dunlavy.

She joined the Bludorn team working in the vegetable station, graduating to fish and meat and eventually named sous chef. Recognizing her talents, Bludorn installed her as executive sous chef for its second restaurant concept, Navy Blue, working alongside executive chef Jerrod Zifchak. She has emerged as a key player in Bludorn restaurants and nows lead the kitchen crew at the hospitality third concep, Bar Bludorn. She is the company’s first woman to oversee culinary at a Bludorn restaurant, a position that showcases her talents and unique flair.