Chef Bennyjann Peneyra always wanted to do it all, especially in the kitchen. He started his career just after high school, and in 2007 attended and graduated from Johnson & Wales University, Denver campus, in Baking & Pastry. After externing at local bakeshops and hotels, Peneyra relocated to San Francisco to study the savory side of culinary arts. He attended and graduated from California Culinary Academy-Le Cordon Bleu.
Peneyra started his career as a dishwasher/prep cook, pastry cook, line cook, sous chef, and pastry chef. He spent a few years working in San Francisco for The Slanted Door Group, after which he made a move to the Central Valley in 2016 and found his way to Lodi. He worked at Wine & Roses as a sous chef & pastry chef until 2021. After careful consideration, he decided to once again relocate, and found himself in Sacramento where he became the pastry chef for Milk Money & Beast + Bounty. Of all the eras of his career, Peneyra is most excited for this stage in his career and inspired by the culture and food that Sacramento continues to offer.share