Today we’d like to introduce you to Grazia Hughes.
Grazia, we appreciate you taking the time to share your story with us today. Where does your story begin?
I’m originally from Sardinia, Italy, a beautiful island known for its strong culinary traditions and close-knit communities. Food has always been a central part of my life — not just as nourishment, but as a way to bring people together and express love, culture, and connection.
I came to the United States two years after marrying my husband, an American Navy man. When I left Italy in 1995, I thought it would only be for a few years — but as often happens, life took a different path. Along the way, I became a mother, and I made a conscious decision to be in charge of my time. I wanted to be fully present for my children while also pursuing work that was meaningful to me.
My passion for cooking never left me. But unlike many in the culinary world, I was never interested in working in a restaurant. Instead, I envisioned something different — a profession that was just beginning to emerge in the U.S. around 2006: the concept of a personal chef service. I wanted to bring the experience of home-cooked, soulful meals into people’s lives.
That same year, after earning my certification as a drug and alcohol counselor, I founded Cooklandia. It became a space where I could blend my love for cooking with my desire to nurture, uplift, and connect with others. Preparing a dish is a creative, emotional, and often healing act — and through Cooklandia, I’ve had the freedom to share that gift on my own terms, while honoring my Italian/Sardinian heritage.
We all face challenges, but looking back would you describe it as a relatively smooth road?
Definitely not a smooth road — but every challenge helped shape me and Cooklandia into what it is today.
One of the biggest obstacles in the beginning was marketing my business. Back in 2006, the concept of a personal chef was still relatively new in the U.S., especially in San Antonio. I didn’t have many connections — just a few other local chefs and an online network of personal chefs that offered some guidance. But I had to figure out how to explain what I offered, find the right clients, and build trust from the ground up.
Another challenge was the language barrier. As an immigrant, I often worried about how I sounded — if my English was clear enough, or if people would take me seriously. There was also that inner voice that so many of us deal with: the fear of not being good enough to stand out or succeed.
But over time, I learned to embrace my differences — my accent, my background, my way of cooking — as strengths rather than limitations. And every time I cooked for someone and saw their reaction, I was reminded why I started in the first place.
Thanks for sharing that. So, maybe next you can tell us a bit more about your business?
Cooklandia LLC is a personal chef service that brings families back to the dinner table — with a spoon in their hand and a smile on their face. I handle everything: the menu planning, shopping, cooking, and cleaning, so my clients can enjoy homemade meals without the stress of daily kitchen duties. My mission is to bring more ease, nourishment, and joy into everyday life through food made with heart.
My specialty is authentic Italian cuisine, especially from my homeland of Sardinia, a region with a rich and often underrepresented food culture. I’m proud to say that I am the only chef in San Antonio (that I know of!) who makes culurgiones — a beautiful, labor-intensive Sardinian pasta stuffed with potatoes, pecorino cheese, and fresh mint. It’s not just a dish — it’s an expression of heritage, crafted by hand and shaped with artistic care.
In addition to personal chef services, I also offer pasta-making classes, which are some of my favorite moments. Seeing people create tagliatelle or ravioli from scratch for the first time — and watching their eyes light up when they taste the result — is a true joy. It’s a reminder that cooking can be empowering, fun, and even healing.
Whether it’s weekly meal prep, small events, in-home dinners, or culinary workshops, Cooklandia is about more than food — it’s about connection, tradition, and the beauty of sharing a meal. I’m proud to have built a brand that reflects my Italian/Sardinian roots, my values, and the deep satisfaction that comes from cooking with purpose and passion.
Alright so before we go can you talk to us a bit about how people can work with you, collaborate with you or support you?
Support and collaboration are essential to what I do — especially when it comes to events and private dinners. A successful dinner party isn’t just about the food; it’s about the teamwork behind the scenes, and I’m so thankful for the helpers and collaborators who contribute to those beautiful experiences.
If you’d like to work with me, there are a few ways to connect:
• Personal chef services — for weekly meals, private in-home dinners, or special events
• Pasta-making classes — where you can learn to make tagliatelle, ravioli, or even traditional Sardinian culurgiones from scratch
• Collaborations — I’m always open to creative partnerships around food, wine, and culture
You can book a class with me or learn more about my offerings by visiting my website: www.cooklandia.com. You’ll also find many of my photos, dishes, and updates on Google (just search Cooklandia San Antonio) or on Facebook at facebook.com/cooklandia.
Whether you want to enjoy a delicious, stress-free dinner at home or experience the magic of making fresh pasta by hand — I’d love to connect with you
Contact Info:
- Website: https://www.cooklandia.com
