i. Biography
Chef and co-owner of Pancita in Seattle, Washington, Janet Becerra works in Mexican cuisine with a focus on masa, tortillas, and the discipline of building flavor from the ground up. Her practice moves between training and return: classroom to kitchen, technique to memory, and, at the table, those elements made plain in the press of dough, the grind of corn, and the final plate.
The Climb
At South Seattle College in Seattle, Washington (from 2013), Janet Becerra started with formal study, and that foundation set the pace for the work that followed. The early kitchen line extended that training: first as cook at Miyabi 45th in Seattle, Washington, then as cook at Hotel kitchens in France. Those roles formed a practical education built through repetition, observation, and the daily rhythm of service. A stage at Pujol in Mexico City, Mexico added another layer to that development before she returned to Seattle as prep cook at Eden Hill Restaurant in Seattle, Washington. Across those moves, the work narrowed toward a culinary identity grounded in method and recognition—of ingredients, of process, and of where Janet Becerra comes from. Advancing to Head Chef at Eden Hill Provisions in Seattle, Washington, Janet Becerra moved into the responsibilities that come with shaping a kitchen’s direction. The step marked growing authority over menu, team, and execution. Today, Janet Becerra is chef and co-owner of Pancita (since 2020), where that experience is put to personal use.
Today
Since 2020, Janet Becerra has been chef and co-owner at Pancita in Seattle. The project began that year as a pop-up meant to reconnect with her Mexican heritage, and it became a lasting format for that work. The role holds both business and practice: ownership on one side, and a direct line back to a body of food on the other. The kitchen’s craft is specific. Janet Becerra nixtamalizes and grinds her own corn, keeping process at the center of the plate rather than at the margin. At Pancita, that shows up as scratch-made dishes, in-house nixtamalized masa, and tortillas pressed to order. Each step adds texture, timing, and attention, so the food is made through technique rather than simply framed by it. Mexican ingredients are paired with local farms and innovative flavors, giving the cooking a clear sense of place without flattening the tradition behind it. Masa becomes the thread that ties corn to tortilla to plate, while memory, method, and sourcing stay visible in the final work. The result is food that stays rooted in heritage while remaining open to the present.
Signature
Janet's signature dishes include Oaxacan Chicken Mole and Negro Mole, Shiso, and Tortillas.
Recognition
Janet's honors include James Beard Foundation Awards Emerging Chef nomination (2024).
Profile updated July 2026
FAQ
Asked of Janet
What is Janet Becerra's current role?
As of 2026, Janet Becerra is Chef and Co-owner.
Where did Janet Becerra work before?
Janet Becerra's earlier career included South Seattle College, Miyabi 45th, and Hotel kitchens.
What recognition has Janet Becerra received?
James Beard Foundation Awards Emerging Chef nomination (2024).
