When did you first become interested in cooking? Why did you decide to pursue a culinary career?
When I was growing up as a kid I would help Grandma and my mother preparing all kinds of pastries and meals for the rest of the family. I then started cooking for my brother and I when I first moved to the United States. That was the time of the day I always looked forward to.
I decided on a culinary career when I was in college and started working in a pizza shop. I loved it so much that I decided to start working in full service restaurants.
Who have been the biggest inspirations for your career?
My biggest inspirations have been all of the chefs I have worked with. Also, the new upcoming chefs inspired me with their ideas like foraging, farm to table and sustainable Nouvelle cuisine.
What dish on your menu are you most curious to see how it’s received?
This is a difficult one. We are doing a homemade Horchata and pumpkin crème Brulee. I also want to see how they receive my pan seared market fish with buttercup polenta and chorizo sauce.
What do you do to insure the quality of the food going out to customers?
Culture of excellence. We like to do continuous training with the staff on what it is to live a breathe this thought – from the stewards to the chefs. I think it’s key for everybody to live and breathe a culture of excellence in the hospitality industry.
If any chef in the world could prepare you a meal, who would it, be?
Jiro Ono, I love Japanese sushi and he is the master.
What’s your guilty food pleasure?
A big plate of steak, rice, beans and everything else you can throw in it.
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~ Written by: Chester Simpson
~ Photo Credits: Chester Simpson