I always remember as a child being in the kitchen watching my incredible Grandmother cook time after time. There were no recipes, no formal training, and little refinement but she had the gift-the natural ability to transform a simple ingredient into something magical.
This incredible talent was inside of her and I gravitated towards this passion and respect for fresh whole foods.
Mango and Avocado trees growing in the backyard and I could never forget the sweet smell of Fresh Cut Coconut when she made one of her favorite dessert, Tembleque: Coconut Pudding from Puerto Rico.
Now as a trained chef with over 14 years of experience, I honor food, LOVE developing flavors, have never forgotten the important lessons and still gravitated to the freshest ingredients.
— KP

Lu·mi·nar·y ~noun

  1. A person who inspires or influences others, one who has achieved success in his chosen field: a leading light.

Team ~noun

  1. A group of people with a full set of complementary skills required to complete a task, job, or project.

  2. Team members (1) operate with a high degree of interdependence, (2) share authority and responsibility for self-management, (3) are accountable for the collective performance, and (4) work toward a common goal and shared rewards(s).

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Keilaliz Pizarro

Executive Chef and Founder

(Chef Keila) is an Institute of Culinary Education graduate and began her professional career in 2003.  Straight out of school she landed her first job at New York Times three-star New American restaurant, Judson Grill.

She worked with Michelin star Chef Bill Telepan and quickly learned the importance of fresh ingredients and how to skillfully prepare them.

Chef Bill's longtime dedication to locally grown ingredients inspired her to have a strong passion for food and helped her understand the true meaning of refinement.  His high-end establishment and disciplined kitchen environment positively challenged her and helped her developed skillful techniques.

In 2004, she joined LUPA Osteria Romana and had the privilege to work with the super talented chef, Mark Ladner, and renowned Chef & Restaurateur Mario Batali. At LUPA she was introduced to the Italian cuisines simplistic style and incredible dishes that showcase the quality of ingredients and unique preparations.

In 2005 she joined Kittichai and worked with Thai food connoisseur, Ian Chalermkittichai.  Chef Ian’s authentic and impeccably refined Thai cooking strongly influenced her deep passion for Thai and Asian cuisine.  She was completely enamored and her hard work helped her move up in the line to junior sous chef.

Always seeking a challenge and expanding her approach, she took on baking in Amy’s Bread in early 2007 and a newfound love for baking and Pastry Arts soon emerged. Chef Keila strongly believes that a great chef is a chef that is Multi-talented, strong and skilled in both Culinary and Pastry Arts.

After 5 years of restaurant experience she wanted to expand her skills and in mid-2007, she joined several prestigious catering companies in New York Services from Creative Edge Parties, Danny Meyer’s Union Square Events to NYC largest catering company, Great Performances. She learned the different aspects of catering and soon developed a great deal of admiration for the catering industry.

In 2008, she began to assist the super amazing personal chef,  Heather Umlah Through this experience she became a personal Chef building new relationships and gained respectable clients.

In March 2016 her dream and vision came to life, the birth of her Organic and Personal Chefs catering company, CKP Events.

I have been inevitably influenced by all the incredible refined restaurants and extraordinary Executive Chefs I’ve had the privilege to work with.
I have never forgotten about the numerous catering companies that challenged and educated me in such a profound way.
I am thankful for the baking and Pastry Arts opportunities and above all, the talented and unique colleagues that I’ve worked with throughout the years.
Thank you for always being my inspiration!
— KP

Veronica Duboise

Pastry Chef

From an early age, Veronica has always been drawn to the creative side of life and is a trained artisan- centering in photography, painting, sculpture and ceramics. Combining her art background and pastry was a perfect expression of what she loves to do. Veronica specializes in custom and individual cakes, bite size sweets and delectable desserts. Her attention to detail and from scratch recipes will help make your event a success.

With over 16 years of experience in stages of pastry management and production service, Veronica has worked in New York City's top restaurants- from Daniel to Eleven Madison Park and in some of the best catering companies in the city.

 The immensely talented Pastry Chef, Veronica Duboise has been a part of the team since day one! She is a true representation of Chef Keila's vision and the future of the company.

My intentions and vision for my Luminary Team
are to create professional relationships and enduring friendships where fellow colleagues can complement and positively influence one another.
— KP