Sandy Martinez
I still remember the sting of reality after culinary school. I thought I was ready to take on the world, but the kitchen had other plans. It was a hard blow to realize that in every kitchen, you have to start from the bottom and work with humility; that every station, every cuisine, and every chef is unique.
But that humility, that willingness to learn, to take the hits and keep moving—it’s what shaped me into the chef I am today. I started as a waitress in my town, Guanajuato, Mexico, and now it’s been twelve years in the industry, which taught me that cooking isn’t just about following a recipe; it’s about respect, tradition, and constant learning.
I have left a piece of my heart in every kitchen I have worked in. As a woman in the culinary industry, it wasn’t easy to carve my own path at first. However, through hard work and dedication and the people I have met along the way, I have built a career doing what I love. My cooking style is free and creative, but I always strive to respect the proper techniques and processes. I thrive on the fire and adrenaline of the kitchen, yet I also cherish the peace I feel when I see a satisfied diner smiling as their plate arrives at the table.
Through the years, I never forgot my purpose. Those long hours and hard work, even if they took a part of me, reinforced my understanding of what I was doing there and why. I was there to learn, to refine my skills, and to make my culinary vision a reality.
When the pandemic hit, it took everyone by surprise, but I felt prepared. That’s when @wokiwokqro was created.
Davide Calabrese
I was born in Bitonto and graduated from the ITIS Guglielmo Marconi as a thermomechanical expert in 2012. In 2014, I decided to embark on a new adventure in London, working as a commis chef at Plateau, a French restaurant in the heart of Canary Wharf. This moment marked a significant change in my life; I felt I belonged to something meaningful and was part of a personal journey. I was fortunate enough to conclude my experience in England in the kitchen of Pierre Gagnaire, a chef with three Michelin stars.
With a wealth of new technical knowledge, I returned to Italy and began working for Don Alfonso at the San Barbato Resort, which holds one Michelin star. Eager for more adventures, I took the opportunity to move abroad once again, this time to Luxembourg. I started a new work experience at the Château de Bourglinster, where I worked in the brasserie restaurant as well as the one-star green distillery. There, I learned the importance of vegetable cuisine, which inspired me to create a vegetarian course that reflects my vision of eco-sustainability and makes a small contribution to our planet.
Today, I am the head chef at @lelapperelais in Tuscany, and I hope that cooking continues to evolve toward a more patient and humane environment. To preserve the future of this art, we must remember how our mentor chefs achieved greatness and revolutionized world cuisine.
Aline de Freitas
Departing from Minas Gerais (Belo Horizonte), a celebrated hub for food in Brazil, I made the move to Australia and am now based in Sydney. Over the past eight years, I have fully immersed myself in the culinary world. Through food, I have witnessed countless dreams come to life and navigated a sea of opportunities that I once thought were beyond my reach.
The kitchen is my favorite place to be, where I draw inspiration and experience a spectrum of emotions in mere moments. I constantly push boundaries, improve my skills, embrace failures, and dive deeper into the challenges the kitchen brings. The privilege of working alongside chefs I admire and sharing kitchen spaces with individuals on their unique journeys is truly remarkable. As my career progresses, I am confident in achieving my dreams and sharing my journey with those who are interested.
Becoming a great chef extends beyond the kitchen. It is about how often you practice a skill, how much you study your craft, and how consistently you can reproduce results with the utmost excellence. The kitchen is a team environment, and the combination of diverse skills and experiences shapes who you are. I have been fortunate to have many unforgettable experiences, but I also recognize that there is still much to explore in the culinary world.
The industry has been evolving significantly, particularly regarding management and food concepts. It is becoming increasingly open to ethical and sustainable approaches. As a chef, I believe sourcing matters; therefore, I prioritize high-quality, ethical, and local produce. I am deeply committed to working with people who strive for excellence, embrace sustainability, respect ingredients, and support small farms and businesses. It is essential to understand that the experiences you have and the people you meet along the way will significantly influence how you cook, although it is often unpredictable.
Carlos Lucas
I’ve always been drawn to the rush of adrenaline and the constant movement. I was studying engineering, but it didn’t feel right. I clashed with my parents, who wanted a traditional path for me. But I lived by a simple rule: ‘No Regrets.’ So, I made the decision to drop out of engineering and start studying Culinary Arts.
Since then, I’ve worked in every corner of the kitchen, from dishwasher to executive chef. I’ve seen it all - the fights, the mistreatment, the hidden loves, and the open ones. I’ve encountered my fair share of characters. Overrated chefs and cooks who thought they were above the rest. Underrated individuals who worked tirelessly behind the scenes. But through it all, I’ve learned to act quickly, think on my feet, and make effective decisions. I’ve also learned to appreciate the family you find in the kitchen - the people who become your support system, your confidants, and your friends. I’ve seen the ugly but also the beauty of a well-run kitchen, where everyone works together like a well-oiled machine.
I remember a moment that changed everything. I was asked to cook Duck Magret at a private event in a wealthy family’s home. I poured my heart into it, and when the guests stood up to applaud, I was blown away. But what really stuck with me was a conversation with one of the guests, who knew my dad. He told me I’d made the right decision, and that I deserved my family’s support. That dinner opened doors for me, including a job offer as Sous Chef at one of Panama’s top restaurants.
As a Panamanian chef, I envision a future where cooks’ dedication is valued. Like police officers, who can retire after 25-28 years, I believe cooks deserve similar recognition. It’s time to acknowledge our hard work and passion, and provide a well-deserved retirement. At the end of the day, we’re not just cooking meals, we’re building communities, and preserving traditions.
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📸 @soymarcosalvarez
Stephanie Bonnin
I still remember the way the rice clumped together like a cake. I was seven years old and had convinced my parents to let me cook dinner. I made chicken with mushrooms and spinach rice, eager to prove I could do it. It was far from perfect, but the joy I felt in the kitchen lit something inside me.
Fast forward to my early 20s: I’d almost forgotten about that little spark. I was in law school in Colombia, following my family’s expectations. Cooking wasn’t considered a “real career” back home. Colombia, with its rich culture but heavy social struggles, often pushes dreams aside for stability. I liked the idea of law, especially its potential to help people, but I hated everything else about it.
Then I took a leap—or perhaps I ran away. I paused my degree and went to Chicago to study English. There, I fell in love and wanted to stay, to build something new. I looked into transferring my law classes, but nothing fit.
During that time, life shook me to my core. My father, who had lived a free spirit lifestyle, was losing his battle. His health was fading, but his spirit wasn’t. I still remember sitting with him during his final days. He told me something I carry with me to this day: Do what makes you happy.
His words pulled me out of the fog of depression. I realized I didn’t want to spend my life regretting the chances I didn’t take.
I enrolled in culinary school. I worked at places like Cosme in New York, learning techniques and refining my skills. But something felt off. I didn’t want to chase stars, and the traditional chef culture didn’t fit me. I rathered sell from my house of the street and connect with people in a deeper label.
So, I created La Tropi Kitchen—a research project that honors the women and traditions of the Caribbean, a celebration of sabrosura—the joy and soul that define our cuisine. During the pandemic, this dream took shape in the most unexpected way. From the window of my tiny Brooklyn apartment, I sold dishes of the day ¡Si hay sancocho!
That same curiosity for exploring my roots have now expanded into @elpatiotropicalnyc a culinary studio dedicated to explore the diversity of Latin America.
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📷 Ernesto Roman
Abhilash Jayan
Patrick Janoud
Jay Wolman
I’m originally from Houston, Texas, and I was drawn to the kitchen after spending some time farming. My interest in seasonal cooking led me to Marlow & Sons in Brooklyn, where I started as an oyster shucker and worked my way up through the ranks. As I cooked at different restaurants, I developed my own style and perspective. I found myself drawn more towards the cooking of the UK and France for inspiration rather than here in the States. My experience at St. John in London really influenced the way I thought about food and cooking in general. Their approach to nose-to-tail cooking and simple, confident cooking forever changed my approach and perspective on what I wanted to do.
After spending time cooking in both countries, I have focused on showcasing the best produce and products grown, raised, and made here in the Northeast USA. I currently work at @Intermission.intl. With 13 years in this industry, I hope that in the future, consumers will accept and embrace the changes needed to create a better and more sustainable industry. We need to start eating other types of fish, less common cuts of meat, and older animals. We need to embrace seasonality more.
What is your favorite street food?
Fish & chips
Which restaurant or food stand do you recommend? (Different from yours) (Add its Instagram handle if possible)
Ernesto’s in NYC is my go to spot. Brawn in London is my favorite.
What is your guilty pleasure?
Chicken wings!
What ingredient do you find overrated?
Beets
What ingredient do you think is underrated?
Mutton!
What is your favorite kitchen tool?
Chestnut knife
What is your worst kitchen nightmare?
Meat slicer accidents!
Katty Maldonado Olea
I am from Cartagena, Colombia, a gastronomically privileged place. For my family, mealtime was a celebration. My mother was passionate about cooking; she researched local ingredients and wrote books on Caribbean cuisine. As a result, a library of her experiments and recipes was created in our home. I grew up surrounded by a table full of flavors from my grandmothers and mother, learning that cooking expresses feminine love and a way of sharing.
I studied at Le Cordon Bleu in Lima, Peru, and I began to fall in love with Latin American cuisine. This passion led me to make many trips across South America in search of new flavors. Along the way, I discovered my unexpected love for pastry art. It resonated with me instantly, likely because my mother adored baking. Our home was always filled with cakes, candies, molds, and the smell of cookies. My first job was at a pastry shop in Lima, where I learned pastry art fundamentals and traditional techniques. I fell in love with the dedication required to be a pastry chef and the precision and attention to detail that the role demanded. I discovered my muse and found what elevates my cooking and gastronomic vision to another level.
In 2021, I had the pleasure of meeting Álvaro Clavijo, my favorite chef. Álvaro taught me everything I needed to become the cook and pastry chef I am today. I learned about haute cuisine techniques, fermentation, long cooking processes, and maturation. He encouraged me never to limit myself in my culinary journey. Today, my pastry creations showcase local ingredients, highlighting the vibrant flavors of the Caribbean. I use vegetables and traditional savory recipes reinterpreted into contemporary sweet dishes.
I have been traveling through Europe for 10 months, and I spend most of my time in Salzburg, Austria, due to a gastronomic consulting contract with a restaurant. My role involves collaborating with a colleague from Colombia to develop the creative aspects of the menu. I create recipes for restaurants in Colombia and other parts of the world. Additionally, I am gradually working on my gastronomic project, “EME,” which will be launched in Bogotá, Colombia.
What is your guilty pleasure?
The fast food from Barranquilla, Colombia where I grew up. Everybody saids that is the best fast food in Colombia and is not a lie!! My favorite is the ” Desgranado de pollo” which is a mix of lettuce, tartara sauce (a lot of garlic and fresh coriander mayo), chicken marinated with soy, mustard, pepper, lemon and salt, caribbean cheese and crunchy potatoes.
What ingredient do you find overrated?
chugua.
What is your favorite kitchen tool?
my chocolate forest dessert, it is made with a maple syrup cream, roasted white chocolate crumble with pine, dark Colombian 70% chocolate foam, olive oil, malon salt, sweet and crunchy oyster mushrooms and dark chocolate ice cream. This is one of the last creations I made for a consulting work in Austria.
Harold Villarosa
Opening a restaurant in Austin has been a dream of mine for a long time, and now it’s finally happening. This isn’t just any restaurant—it’s a space where I can showcase what it means to be Filipino and celebrate my community. After years of working in New York kitchens and navigating the culinary world, I wanted to create something that truly represents my vision. I’ve moved into a new chapter of my life: I have a family now, with a young son who’s just four months old and my wife by my side. Austin is the perfect place to plant new roots, start fresh, and focus on what matters most.
@oko.atx is a personal project and a cultural mission. It’s the first high-end Filipino restaurant in Austin, and with it, I want to redefine how people perceive Filipino cuisine. I’ve been digging deep into what Filipino food means to me because this is my chance to cook, bring my culture to the forefront, and ensure our traditions, flavors, and stories are part of the broader culinary conversation.
A big part of my journey has always been about the people in my kitchens. My focus is on hiring immigrants—those who, like me, have used the culinary industry as a way to build a better life. When I think about my early days in the kitchen, I remember the Mexicans, Dominicans, Colombians, Puerto Ricans, and Guatemalans who taught me everything: how to cook on the line, hustle, and master a station. They gave me the skills that shaped my career, and now it’s my turn to give back.
The kitchen has always been a place where second chances are possible, and that’s something I’m passionate about preserving. I’ve been inspired by the late Anthony Bourdain and his unwavering advocacy for immigrants in our industry. Like him, I believe they are the backbone of what we do, and I want my restaurant to be a space that honors their contributions, supports their growth, and gives them the tools to succeed—not just in the kitchen but in life. As I progress with this project, I hope it becomes more than a place to eat. I want it to be a beacon for our community, a space where culture, opportunity, and delicious food come together.
📷 by @robertjacoblerma