A native San Diegan, Kea Longmirendiscovered early on that she had been bitten with the “travel bug”. After globe-trotting for ten years with a major air carrier, Kea finally fulfilled her life long dream and enrolled at the San Diego Culinary Institute, graduating with a Culinary Arts Degree in 2003. Upon graduation, Kea completed her externship with Chef Bernard Guillas of the award winning Marine Room in La Jolla. After learning the ropes of a busy kitchen, she was off and traveling again, this time landing in Gruyeres, Switzerland. There she studied under Chef Georges Ruffieux at the legendary A la Croix-Blanche. Before returning to San Diego, Kea worked as an assistant to accomplished Food Stylist, William Smith. There she honed her food styling skills and her collaborated work has appeared in many food periodicals including Food & Wine Magazine and Bon Appetite. Upon her return to San Diego, Kea soon found her true passion when she landed a spot at Waters Fine Catering. Here she was able to combine her love of cooking and her stylish plates into one career. Kea loved catering so much that in 2006 she created SAGE, food for thought. Her catering and personal chef service was launched at an upscale party for San Diego Magazine and clients included Simply Italian, and Mixture Design. She highlights the use of color and texture and her love of world cuisine to create her simplified menus. Currently, Kea is earning her hospitality stripes while working in the catering and banquet division of The Prado at Balboa Park.