Meat and cheese are basically my preferred food group — so when I first discovered Miti Boards (thanks to my fave local shop, Kaylie Nicole) and its incredibly talented founder, Kendra Ongalibang, I was instantly hooked! If you’ve been lucky enough to experience one of her creations, you know they aren’t just charcuterie boards; they’re deliciously edible works of art.
Since then, I’ve gotten to know Kendra — a Desert Hot Springs native whose lifelong passion for food (she once made the literal best mac and cheese I’ve ever had!) led her from the corporate world into full-time food styling and service. She officially launched Miti Boards in 2024, and it’s taken off in a big way — with fans ranging from local boutiques to Lady Gaga (more on that below!), all lining up for her signature grazing tables, colorful charcuterie cups, and gourmet dinners with bespoke tablescaping. Behind every board is Kendra’s Samoan heritage, a love of gathering, and a little Food Network-inspired flair.
Read on to learn how she turned a DIY wedding project into one of the desert’s most buzzed-about culinary brands — and why this meat-and-cheese goddess is just getting started.
(All photos in this feature are courtesy of Kendra, giving you a glimpse into her world, one beautifully styled board at a time.)
XO, Lindsay
What’s the meaning behind “Miti?”
Miti comes from the heritage of hospitality that runs in my veins! It is the Samoan word for “dream” – a nod to the rich culture that has created and cultivated my passion for service. It’s also a little pun, as it is pronounced like “Meaty,” which the boards are known to have.
What inspired you to leap from corporate life into the culinary world?
I got very lucky! I applied for a grant before I had really started anything serious. It was my very first grant application and although I didn’t get accepted into that specific program, I did receive an initial grant of $7,000 from the Caravanserai Project in conjunction with the City of Palm Springs. If it weren’t for that, I wouldn’t have had the bravery to leave my job and go full-time on Miti Boards. Not only did the grant provide funds, but I received some AMAZING coaching from FREE mentors and gained an amazing amount of business prowess. Shout out to the team at Caravanserai for creating the network that they did!
Have you always loved cooking and entertaining or did that passion come later in life?
Cooking was ALWAYS my passion – my favorite activity, hobby, stress reliever, attention grabber! Cooking and food have always been everything to me! I used to dream of being a Food Network star like Alton Brown (of the show Good Eats and now Iron Chef America) or one of the original Iron Chefs! The Japanese version of Iron Chef used to come on SUPER late at night, and I’d get in trouble for staying up through the night to watch it. That was when I was eight/nine years old.
Then at 11, I became the family cook. I would beg my dad to buy me all the ingredients for some complex recipe I’d just seen on TV, and he’d take me to the local Vons and let me have my way. We were a family of six living on a single postal worker’s salary, and now I am very grateful to my dad for splurging on ingredients that were WAAAYYY too fancy for an 11-year-old. I built a pretty solid palate early on and LITERALLY spent all my money on eating. So, you could say I’ve always been a foodie.
You have an incredible eye and palate. Where did you learn to cook and style food the way you do?
Thank you! Some of my skills are self-taught, but 85% of my technical skills and culinary understanding comes from my grandfather! He was a chef by trade. Any time spent with him was spent eating or cooking, even to this day! The rest comes from constant self-education and practice! I just have an obsession in life, and it’s food.
How did you come up with the idea for Miti Boards?
My wedding in October 2023! I decided I’d take a crack at creating my own grazing table for my special day (as I have a control problem) and it was such a hit! Guests kept asking for a business card, which was awkward because there was no business (yet!) . . . just me! And right then, the idea for Miti Boards was born!
Fun fact, my hairstylist from my wedding became one of my earliest supporters and ordered charcuterie cups for her salon suite opening in Chino, and she REALLY blew me up on socials! It was such a fun 360 moment!
What are your charcuterie specialties and how custom can your creations get?
My charcuterie specialties are color-coordinated, perfectly styled pairings. Boards can get as custom as my customers want! I take a chef-like approach to my boards. Unless ordered as such, no two are really the same! Much like when a restaurant has a rotating seasonal menu, I do my best to bring clients the freshest ingredients, so seasonality plays a huge part in what goes on the boards. So really, my specialty is elevated pairings with a designer touch. The possibilities are endless!
Any favorite or especially meaningful boards you’ve created?
One of my favorite setups — both visually and creatively — was for Kaylie Nicole’s one-year anniversary party. There was so much heart behind that celebration, and the design was truly bespoke. I was in love! Every detail was tailored to Kaylie’s taste, and it really showed just how custom we can go.
You’ve crafted boards for some big names, like Lady Gaga. Any fun tidbits you can share about that experience?
Lady Gaga was such a CRAZY order because they only gave me a few hours to complete it. The only request was to have the album name spelled out in cheese letters. They called at 4 PM and wanted delivery four hours later, during peak Coachella season. But one of my toxic traits is thriving under pressure. Some of my best moments come from being asked to put the pedal to the metal and make things happen. So it was a free-form design, and honestly, I don’t think she’d have it any other way. A one-of-a-kind design for a one-of-a-kind human!
Your business has grown incredibly fast (Deservedly so!) What helped you navigate that kind of momentum?
Thank you again for the compliment! I don’t think I’m using the right measuring stick. In my mind, I haven’t done much! Until I’m able to hire a team and work on some huge projects consistently, I’m just a small guy doing what I can to grow and build! Maybe it’s because my aspirations for Miti Boards and myself are so big, I’m just out here keeping my eyes on the grind!!
So my honest response is, I treat all my wins like they are a stepping stone to my true goal! My dream is to have a legacy of a business that continues after I do. It makes the accomplishments sweet and the failures a seed! I don’t get bogged down by the fluctuations because I’m just focused on the big idea ahead of me.
What’s on the horizon for Miti Boards? Any exciting new ideas you’re dreaming up?
Yes! I am cooking up some really cool stuff for Miti Boards. The more I grow with my business, the more I enjoy the design and connecting aspects of dining and entertaining. I also love innovating, so I hope everyone will enjoy what I’m bringing!
What’s been the most rewarding part about operating a business in the desert?
The community support! The desert has its own back for sure! Many of my clients are referral-only. I have received such an amazing welcome, and I believe it’s because of that tight-knit community that I have been able to see so much success.
Best business advice for newbie entrepreneurs?
Do the boring stuff first! Create standard operating procedures and pricing sheets, calculate inventory and production costs, and then PAY YOURSELF FIRST! It may feel slow and it will DEFINITELY feel boring, but a good business person always keeps in mind the future and growth of the business. Work for the later! That’s what I would tell anyone. My dad wouldn’t have had it any other way, and I believe it’s that thinking that has brought me this far.
What part of desert living brings you the most joy?
The slow pace! The desert is one of the few places in California with that magical ability to make you slow down and appreciate the small things. After spending my early twenties in Orange County, I can honestly say — the desert lets you breathe and enjoy life in a way that just doesn’t seem possible anywhere else.
Summer here is intense! Any tried and true ways of beating the heat?
SWIMMING!!!!!!!!!!!!!! I’m an island girl, and Kendra means “water child,” so TRULY I am built for the water! Ever since I was a kid, I’ve spent entire days in the pool. There’s nothing better than a blazing hot day, with the UV at 10, sunscreen on, fresh watermelon in hand, and hours upon hours in the water!
Best meal in the desert?
Woah, this one is tough, since I LOVE FOOD. My choice, however – the Galbi (Korean-style short ribs) at 8 Star K restaurant in Joshua Tree! It’s not down here in the valley, but as a resident, we all know that up the hill counts too! So please give this Korean family some shine, the food is so good!
Other Coachella Valley favorites?
BeeCH, please, bb.q Chicken, and Katsuyama (pictured). And for dessert, Uji Time! These restaurants are great at capturing the essence of the flavors that are familiar to any Asian or Island palate. So give these awesome spots a try! They deserve some shine, and we need more places like them in the desert!
Thank you, Kendra!
Hungry for more? Follow Kendra at @mitiboards to see her latest charcuterie creations! Ready to impress at your next gathering? Whether it’s a board for two or a grazing table for one hundred, DM Kendra on Instagram or email her directly to start planning your dream spread.