Kayla Guernsey
Kayla Guernsey is the Executive Chef at Where The Heart Is in Burlington, Washington, where she brings creativity, leadership, and culinary expertise to her role. A graduate of Skagit Valley College with an Associate of Arts in Culinary Arts and Chef Training, Kayla has built a career centered on innovation in the kitchen, combining classic techniques with contemporary flavors to deliver exceptional dining experiences. Her focus on quality, presentation, and nutrition ensures that every meal she prepares is both memorable and satisfying.
With diverse experience across healthcare and hospitality settings, Kayla has worked as a cook at PeaceHealth, managed her own charcuterie business, Grazing Party, and served in administrative roles that strengthened her organizational and leadership skills. Her ability to manage both the creative and operational aspects of a kitchen demonstrates her versatility and dedication to excellence. Kayla’s collaborative approach and commitment to mentorship make her a valued leader among colleagues and peers.
Beyond her professional achievements, Kayla is passionate about community engagement and volunteerism, including her time assisting at Skagit Valley Hospital. She blends her culinary talents with a commitment to giving back, fostering connections through both food and service. Kayla’s career reflects a balance of artistry, professionalism, and compassion, making her a respected figure in the culinary community.
• Skagit Valley College - AA
• Skagit Valley Hospital
What do you attribute your success to?
I attribute my success to the unwavering support of my family, who have always encouraged and nurtured my passion for cooking, giving me the confidence and motivation to pursue a career in the culinary arts.
What advice would you give to young women entering your industry?
My advice to young women entering the culinary industry is to master the fundamentals of cooking, just as you would with math, because a strong foundation will support everything you build in your career.
What are the biggest challenges or opportunities in your field right now?
One of the biggest challenges in the culinary field is managing conflicts that can arise when delegating tasks, but I view these situations as opportunities to strengthen teamwork and communication, and we always work together to find effective solutions.
What values are most important to you in your work and personal life?
The values most important to me in both my work and personal life are helping others and bringing happiness to those around me.