Dianna Wong joined IILA in 2013 to oversee the Nutrition Division and all food preparation and delivery logistics.
After several years of working in accounting and being a stay-at-home mom to her 2 children, Dianna decided to pursue her passion for food and enroll in culinary school. She graduated from Le Cordon Bleu culinary school in 2010 with a degree in Culinary Arts.
Prior to IILA, Dianna worked for a meal-prep company to create specialized meals for the Paleo diet. When Dianna started, IILA provided meals to around 20 centers in Los Angeles. Today, IILA serves nearly 50 child care centers, including IILA’s own preschools, with meals cooked from scratch in our on-site state-of-the-art commercial kitchen and delivered fresh daily.