The People Behind the Business: Susie Jimenez of My Father’s Daughter
Some people’s businesses make complete sense once you know where they came from. Susie Jimenez is one of those people.
Susie grew up traveling between California and Mexico with the harvest, picking crops alongside her family and surrounded by 28 aunts and uncles who cooked everything from scratch. Food wasn’t simply what was served at the table. It was family, culture and connection.
She went on to culinary school in San Francisco, built a 25-year career as a chef, appeared on several cooking shows, and has now called the Roaring Fork Valley home for 24 years. Today, through My Father’s Daughter, Susie and her husband Gabe create private culinary experiences, and she’s adding another chapter with a new line of Colorado-made spices.
If you know Susie, you know there is a lot of personality behind all of it.
Tell us about your path. How did you get here?
I grew up traveling from California to Mexico every year with the harvest. My family picked crops with the seasons, and I helped as a child.
When I grew up, all I wanted was to become a chef. Looking back, it makes perfect sense. I grew up with 28 aunts and uncles who cooked everything from scratch. Can you imagine how big my family is?
I attended and graduated from the California Culinary Academy in San Francisco and have been living my dream as a chef for the past 25 years. I’ve appeared on several cooking shows showcasing my flavors. I never imagined some of these dreams would come true, but they certainly can when you work hard at them.
I’ve now lived here for 24 years. I love my community, I love my company, and I love to cook.
What brought you here, and what has kept you in the Roaring Fork Valley?
The food industry in our valley is amazing. I have the opportunity to work across cuisines and with clients from all over the world.
During the off-season, I travel to find inspiration and discover new flavors. One thing about cooking is that you never stop learning. There are so many traditions and foods in the world that you couldn't possibly experience all of them in one lifetime.
Tell us about My Father’s Daughter. What makes what you do different?
I’m a chef who creates experiences in your home. We do everything from hands-on cooking classes and demonstration dinners to family gatherings and tastings.
My husband Gabe and I are a duo you want to be around. You will laugh, experience great food and feel the energy and attention we put into the details. Most importantly, when we’re there, you don’t have to worry about anything.
And when I say “Spice It Up,” I don’t necessarily mean spicy. I mean adding more to your event.
We do much more than Mexican-inspired food. I’ve been a chef for 25 years and bring that experience to every menu. Gabe can create a great cocktail and make a table look beautiful. We want every event to feel special and completely its own.
Has the path been easy?
Absolutely not. It’s hard to be a female Latina chef.
When I moved to Aspen, I realized I had to work harder to show my talents. I even made sure I was strong enough physically to carry my own weight in the kitchen.
Eventually, I realized I was also a teacher. When I showed someone in the kitchen how to plate a dish, add flavor or understand where a dish came from, the chefs I worked for began to recognize that, and with it came respect.
I’m bubbly and happy, but I can also be a little fireball. There is another side of me that is about discipline, seriousness and respect for what I do.
It still isn’t easy. Trends change. Social media changes. Guests change. There is always something new you have to learn and keep up with.
What are you most excited about right now?
I feel blessed to have accomplished so much.
We launched our spice line this year, and it’s already being welcomed into homes and businesses. Orilla, Chispa and Susie’s Blend have become a big part of my 2026, and I have more blends coming in 2027.
My company is also doing amazingly well with menus we create specifically for our clients.
And Gabe and I are traveling with the Sportsman’s Channel to feed veterans, which means so much to us. My husband is a retired veteran, and being able to give back to veterans is something we are very proud of.
What does supporting local mean to you?
I love supporting my fellow chefs and restaurants. Even though I eat very well at home, I’m always happy to go out for a glass of wine and an appetizer.
I also support local music, fundraisers and events. Who doesn’t love Food & Wine in June and September?
What does the good life in the Roaring Fork Valley look like to you?
I have friends from all over the country and the world. I have the balance of working hard during the season and then getting to travel, see and experience the world during the off-season.
And here, there is so much to do outdoors. Sometimes it’s as simple as walking and breathing in nature. There are so many things to see in our valley. We just have to take advantage of them.
A Few Local Favorites
Favorite restaurant: Kenichi
Coffee + a walk: Felix
Perfect free day: Walking the Rio Grande, followed by a glass of wine at the French bistro
Favorite local event: Food & Wine in Aspen and Snowmass
Words to live by, from her father: “Live life. Be happy. You are the only one walking to your maker on your own.”
Who should we meet next?
Susie nominated Gabe Adame, her husband and partner, a retired veteran whom she describes as “a force in our valley” with a story of his own.
What’s New
Susie’s newest venture is her spice line, with blends made in Colorado and inspired by the flavors of her past. Find them at SoCo Chile Co.
And Susie, I’m holding you to that winter party. Apparently, a white elephant gift exchange has finally been put in writing.
Connect with Susie
Susie Jimenez
Chef / Owner, My Father’s Daughter
www.susiejimenez.com
Instagram: @spiceitupsusie
susiespiceitup@gmail.com
