Chef Donnie Masterton is a celebrated chef, mentor, and entrepreneur whose impact on the culinary community of San Miguel de Allende has inspired a new generation of chefs. As the founder of The Restaurant, he has spent years mentoring aspiring culinary professionals, many of whom have gone on to build successful careers of their own.

Recognized for his dedication to education and hospitality, Chef Donnie recently launched Let the Kids Cook – Deja Que Los Niños Cocinen, A.C., a nonprofit organization committed to creating opportunities for talented young people who are passionate about cooking but lack the financial means to pursue their dreams. Through scholarships, mentorship, career guidance, study-abroad opportunities, internships, and essential culinary tools, the organization helps aspiring chefs gain the education, training, and real-world experience needed to succeed in the hospitality industry.

With a career built on generosity, leadership, and excellence, Chef Donnie continues to shape the future of the culinary world by investing in the next generation of hospitality professionals. His mission is to ensure that passion—not circumstance—determines who has the opportunity to pursue a career in the culinary arts.

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Jenny Reichert is the President of Let the Kids Cook and a real estate broker with San Miguel Properties. Jenny joined—and now leads—the organization because she believes talent and potential are everywhere, but opportunity isn't. She's seen how quickly a young person's confidence and direction can shift once someone gives them real tools, real training, and a real shot. For Jenny, the kitchen isn't just about cooking—it's where kids learn responsibility, teamwork, and self-belief that carries into everything else they do. Her go-to dish is a White Cheddar Mac n Cheese—simple, comforting, and (in her opinion) undefeated.

Lynn Rawden is a brand strategist, marketer, and creative director with 25+ years building and repositioning brands across fintech, online communities, consumer products, hospitality, and mission-driven organizations. A 20-year resident of San Miguel de Allende, she brings expertise and deep local roots to her role as the board's marketing resource. She is a baking hobbyist and constantly trying to honor her mother's banana bread recipe in high altitude. She joined the board to help promote opportunities to talented kids who deserve a delicious future.

Allison Folks is an immigration attorney and the owner of Doggy Style Fresh Dog Food. Allison took her love of dogs, cooking, and nutrition and created a fresh-cooked dog food company in San Miguel de Allende. Beyond fine dining for dogs, she is known for her pickles and pesto. She joined the board of Let the Kids Cook because she believes every young person who has a passion for cooking deserves access to real opportunities, regardless of their means. When young people receive the support they deserve and can turn their passion into a career, the impact can reach far beyond the kitchen.

Nicole Kaplan is an Educational Therapist who, over the past 20+ years, has empowerED hundreds of clients to build confidence, discover their strengths, and reach their full potential. A passionate home cook who loves spending time in the kitchen with her children, Nicole joined the board of Let the Kids Cook because it combines two of her greatest passions: empowering young people and creating connection and lifelong memories through food and cooking. After nearly six years in San Miguel de Allende, joining the organization felt like the perfect way to give back to the community she now calls home.

Signature dish: Although I make a kick-ass steak, my kids would say my signature dishes are turkey chili and chocolate chip pecan pie. Not because they’re the most elaborate dishes I make, but because they’re the flavors of their childhood—the dishes that remind them of home, family, and time spent together around the table.

Kitzia Martínez is an architect based in San Miguel de Allende, where she leads projects in architecture, hospitality, and wellness. While working in her family's restaurant, she had the opportunity to witness incredible culinary talent and often wished that millions of people could experience what she saw every day.
That experience led her to join the Board of Let the Kids Cook, where she supports the foundation through website development and digital strategy, helping connect more young people with opportunities to grow.

Her signature dish is pan de elote (Mexican sweet corn cake), a family recipe passed down from her grandmother that honors her grandfather, who dedicated his life to growing corn, and celebrates her family's roots.

Rhoda Smith Kibler is an attorney whose career spans legal practice, public policy, government, international trade, telecommunications privatization, and economic development. Her work has taken her across diverse regions, including Japan, Argentina, China, and the former Soviet Union, providing her with a broad perspective on complex systems and cross-cultural collaboration.
She thrives in San Miguel de Allende, a city known for its rich cultural heritage, architectural beauty, and dynamic community.
Rhoda was drawn to Let the Kids Cook (LKC) by its strong leadership and clear mission. She values its commitment to supporting disadvantaged children and strengthening the broader community through meaningful initiatives.

Mariana Salas is an attorney based in San Miguel de Allende and serves as legal counsel for Let the Kids Cook – Deja Que Los Niños Cocinen, A.C. She joined the organization because she believes that education has the power to transform lives and create opportunities for future generations.

Having personally benefited from the support and encouragement of others throughout her own education and professional journey, Mariana is committed to giving back through initiatives that help talented young people achieve their goals. She has known founder Chef Donnie Masterton for more than fifteen years and is proud to support a mission that reflects integrity, opportunity, and a lasting commitment to the community.

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​Signature dish: Seasonal salads. Mariana believes vegetables are often underestimated and enjoys dishes that showcase their flavor, creativity, and versatility.