From food waste to the future

Humans Of The Kitchen

Turning overlooked ingredients into new possibilities changed the way food, design, and kitchens could connect.

Elzelinde van Doleweerd

Elzelinde van Doleweerd’s journey into the world of food began around a family table, helping her father in the kitchen and discovering from an early age how food could bring people together. But her path to the restaurant world was not a traditional one. With a background in Industrial Design and Food Technology, she found her way into gastronomy through research, experimentation, and an early fascination with what could be created from ingredients often considered waste.

Her work sits at the intersection of design, science, creativity, and sustainability. From developing 3D-printed food from restaurant waste streams to leading the R&D kitchen at Locavore NXT, Elzelinde has built a career around questioning what ingredients can become. She is responsible for developing new menus and testing new techniques, ferments, ingredients, and ideas, as well as overseeing the dedicated fermentation lab. For her, cooking is not only about creating something delicious, but about understanding, experimenting, learning, and finding new possibilities.

At the heart of her approach is an open-minded philosophy: everyone has something to teach us. Whether working with chefs, interns, or collaborators from different backgrounds, she believes creativity grows when people work together and remain curious. Sustainability is also deeply integrated into her work at NXT, from using local ingredients and minimal animal protein to separating waste streams, reusing and recycling wherever possible, and transforming food waste into compost for the garden. Through R&D, fermentation, plant-based cooking, and circular approaches to waste, she is helping demonstrate what is possible when sustainability becomes an integral part of the way a kitchen works.

In this conversation with Humans of the Kitchen, Elzelinde reflects on her journey, her approach to R&D, sustainability, and the importance of staying curious.

 

Share your Journey

  • Looking back at your childhood, was there a specific moment or memory that sparked your interest in food or cooking? 

Food has always been important in my family. The food my dad cooked was always tasty, and we ate all together around a big table. I started helping my dad in the kitchen from a young age and enjoyed that a lot.

 

  • Did you have another career or job before becoming a chef? How did those experiences influence your decision to pursue cooking? 

I had a start-up focused on 3D printing food from waste. I collaborated with restaurants to develop recipes from their waste streams and 3D-print them in designs suitable for their menus. After printing, they were baked and dried, resulting in long-lasting cracker- or cookie-like textures. Mostly, here I realized that what I actually enjoyed was talking with chefs and thinking with them about how to make interesting recipes and dishes. 

 

  • Did you formally study culinary arts, or are you self-taught? How has your learning journey shaped your approach to cooking? 

I studied Industrial Design at the Technical University, where I pursued a bachelor’s and master’s degree. I combined my bachelor’s with Food Technology and continued my master’s, focusing on my own start-up and collaborating with restaurants. I finalized my master’s within the R&D department of restaurant Alchemist in Copenhagen.

My background in Industrial Design shaped my way of thinking about developing new dishes. It enables me to think outside the box, understand how to set up research to explore the potential of new ingredients, and develop new techniques.

 

  • When did you first step into a restaurant kitchen? What was that experience like, and how did it shape your journey as a chef? 

This was during my studies. I started working in a restaurant on campus. The chef asked me to develop the vegetarian dishes and put some trust in me from the first moment. It was fun, I really enjoyed it, and it motivated me to continue this journey within the restaurant industry.

 

  • What were some of the early challenges or obstacles you faced when you started in the kitchen, and how did you overcome them?

I am quite a small person, and people had some prejudices. I learned that often I just had to get started and show my work to prove myself and gain respect. Also, my mum always told me, “Treat people the way you like to be treated,” which helped me a lot to feel grounded in high-end kitchens.

 

  • What keeps you inspired and how has that inspiration driven you throughout your professional journey?  Especially during tough times in the kitchen?  

Eating, reading, cooking. My drive is to keep on learning. It motivates me to search for new ingredients, taste new flavors, learn about new techniques, and develop new textures. I want to understand what I am doing, to be able to apply my knowledge in a new context, to thoughtfully play around with ingredients and recipes. I love to get inspired when dining out. It does not have to be fancy; sometimes the most traditional kitchens surprise me even more with their cooking techniques and local ingredients.

 

  • Can you recall a moment in the kitchen that marked you forever? Maybe it was an interaction with a mentor, a fellow cook, someone you fed, or a situation that challenged you in a way that shaped who you are today?

Not in the kitchen, but already before. My mentor in Industrial Design always challenged me to take an extra step. I was happy with the result, already being a perfectionist, and put in a lot of effort, but he always challenged me to do something even better, to put more effort into my work, improve it, or do something else. He was right; it was better in the end, and I learned more.

Sometimes with R&D, I do many tests for one simple component, and even then, although the result is acceptable, I learned to be critical and see what can still be improved to make it even better.

 

  • As a chef, how would you describe your philosophy in the kitchen, and how does it guide your approach to cooking and leadership?  

My philosophy is to keep on learning and be open-minded. We can all help each other to grow and learn. I can learn a lot from an intern with a different background, growing up in a different country and sharing the food he or she used to eat at home. Being open-minded and realizing this helps me a lot in my work.

Right now at Locavore NXT, we launched the new program to rotate all the CDPs in the lab. Everyone joins for two weeks, and we work on one or two dishes together for the next menu. It is great to work together like this, so they all can contribute to the creative process.

 

  • Can you share a time when cooking or the camaraderie in the kitchen helped you through a tough period in your life? What made that experience meaningful? 

In the restaurant, we work a lot, and so we spend a lot of time together. I have had many good colleagues and friends with whom I still love to catch up because we got to know each other very well. I learned that it is good to be open with colleagues and to ask your colleagues about their wellbeing. I worked in places where we could talk openly and help each other when needed.

 

  • Reflecting on your career, what achievements or milestones are you most proud of, and what do they mean to you?

I am proud to help restaurants understand more about the R&D process, how to set up testing, build their own database of recipes, understand proper fermentation practices, and value waste streams by transforming them into something tasty.

Mostly, it helps restaurants to think outside the box and become more creative with ingredients they do not value in the first place, which can result in less waste and more vegetables and fruit on the menu.

 

  • What aspects of restaurant culture do you love, and what parts do you find frustrating or problematic? Are there any changes you’re actively working toward or things you hope they change in the industry? Share the reasons behind them and how they align with your vision for a better culinary world? 

I love the way we physically work together. Together we can get things done, which is great to see! There are no options to change deadlines; guests are coming anyway.

Also, we spend so much time together that it feels like a family. We eat together: breakfast, dinner, and often see each other outside work as well.

I think physical work for too many hours a day can be exhausting, even more so in the long term. This is something I hope is going to change. Longer weekends to recover, four-day work weeks, and fewer hours a day.

 

  • What are your hopes for the future of the restaurant and food and beverage industry? What changes would you like to see, and how are you contributing to that change? 

Beyond the changes in workload for chefs, I think our industry can play a big role in showcasing how to make more sustainable choices for our planet. For example, by cooking more vegetarian dishes and reducing our reliance on animal protein, making full use of the ingredients we work with, and being creative with waste streams by transforming them into something valuable. We can also take greater responsibility for sorting waste and working with partners who can reuse or recycle it. In this way, the hospitality industry can not only reduce its own environmental impact, but also inspire guests and other businesses to make more sustainable choices.

I believe NXT is a great showcase of how these ideas can be put into practice and demonstrate what is possible when sustainability becomes an integral part of the way we work.

 

  • Sustainability is already deeply integrated into the way you work at NXT, from using local ingredients to composting food waste for the garden. How do you see these practices shaping the future of the kitchen and the wider industry?

Sustainability is already deeply integrated into the way we work. We only use local ingredients, no dairy or gluten, and a minimal amount of animal protein. We also have our own circular waste center, which I think is an amazing example and source of inspiration for the industry.

We separate our waste streams, look for ways to reuse and recycle wherever possible, and transform our food waste into compost for the garden. I believe NXT is a great showcase of how these ideas can be put into practice and demonstrate what is possible when sustainability becomes an integral part of the way we work.

 

Photo credits:

Food: @ron_greve | Portrait: @adiwiradharma | The 2 pictures in the top left: @ninaslagmolen

Secret Sauce

  1. What’s the most unexpected ingredient you’ve ever worked with, and how did it change your perspective on cooking?

Maybe noni! Crazy blue cheese smell from a fruit! It inspired me to think about how we can actually make something like plant-based cheese without imitating traditional cheese processes. I think we did a great job with the tofu cheese, which is currently on our menu.

  1. What’s your “guilty pleasure” meal?

Hmm, desserts! Chocolate, cheesecake, ice cream, etc… Is this a meal?

  1. A food trend that you hate and why?

I don’t really follow food trends, but I hate the marketing of unhealthy artificial food, with lots of flavor enhancers and “unnatural” ingredients. No real cooking involved… 

  1. What tips would you give to other cooks and chefs to help them navigate their culinary careers and find peace amid the chaos of the kitchen?

Always plan your way forward. What do you want to learn? Where can you learn this? For me, a plan helps to shape my path, take the right directions at the right moment, and make me prepared when getting in contact with the right people who can help me along the way.

5. What’s an underrated ingredient and why?

Soybeans, super versatile! Amazing for making homemade soy milk, tofu, miso, tempeh, soy sauce, emulsions, etc .

  1. What’s a must-try dish from your kitchen or the one you’re proudest to have prepared?

Noni cheese! Please try it. I think it is a new, interesting approach to plant-based cheese—actually healthy, very natural: hard-pressed tofu, good fresh miso, and noni.

Also, I love our new bean dish: fresh beans with stinky bean miso, served with a pea-pod ice cream and a betel leaf with bean XO.

About Your City!

Bali, Indonesia

  1. If Anthony Bourdain or a chef came to your city, what would be the perfect tour itinerary from breakfast to dinner?

In the morning, go to the Sayan Market. It is the same place as the Sayan Night Market (also nice to go!), but in the morning they sell ingredients. Buy fresh fruit, vegetables, tempeh, etc. Good for ingredients to cook at home. On the right side, they sell some snacks as well. Try some of the sweet ones wrapped in banana leaves. I love the sumping waluh (with pumpkin and coconut).

For a good coffee, go to Rusters, a Danish spot with a great Danish breakfast and perfect pour-over (V60) coffee. Try the Balinese or Javanese coffee beans. If you want a more authentic breakfast, check along the road for the bubur ayam, a very nice rice porridge with chicken stock, peanuts, and some toppings. Mostly, you only find this in the morning at small stalls along the road.

For lunch, try Warung Betawi Emak Yayah in the center. Best gado-gado, ketoprak, lontong sayur, and soto ayam (try all!).

For dinner, obviously go to Locavore NXT! Enjoy the dining experience, book the Woodrooms, stay overnight, enjoy the Indonesian breakfast the next day, and plan the foraging trip. During the trip, you will learn a lot about the wild ingredients we use on the menu. Maybe skip lunch that day, so you have enough space for a fulfilling dinner at Nusantara—amazing Indonesian food from all over the island. Try the coconut soup with the beluntas leaves. I can eat that every day!

Night Rooster is a great place to enjoy afterward. Get a special cocktail in a unique atmosphere.

Next to that:

Ubud is a great place if you love ceramics. Mateh, Gaya, and Rusters all make and sell beautiful bowls, plates, and cups, and most of them also offer pottery classes.

by Humans Of The Kitchen

Chef Jose Luis Rojas

Humans Of The Kitchen

Rebuilding through food, community, and hope in Colombia.

Jose Luis Rojas

Originally from Cali, Colombia, Chef Jose Luis Rojas has spent years building Historias en Bicicleta, a restaurant born from dedication, hard work, and the support of the community around him. But his journey has also been marked by moments that tested his ability to keep moving forward. Just four months ago, in April, Jose Luis lost his restaurant completely after a gas leak caused an explosion. Fortunately, no one was injured, but the experience gave him a deeply personal understanding of what it means to suddenly lose what you have built.

 

Then, on August 10, a powerful 7.4-magnitude earthquake struck western Colombia, affecting several cities, including Cali. In the aftermath, Jose Luis joined forces with people from his community to prepare meals for those who were affected and had lost everything. Since the first day, they have been using what they know best—not only as chefs, but as human beings—to serve, cook, and help. Together, they continue putting their grain of sand toward the recovery of their city, one meal at a time.

 

For Jose Luis, this response is deeply connected to his own experience of starting over. He understands that behind every loss there is a person trying to rebuild, and he believes in the power of coming together during difficult times.

In this conversation with Humans of the Kitchen, Jose Luis reflects on adversity, service, and the responsibility of hospitality to show up when communities need it most, and on how food can become a simple but powerful way to offer support, dignity, and hope.

  1. How has it been for you to live through this situation, and how are you helping through the kitchen?

From day one, we started a campaign to prepare meals for the people who need them most. Four months ago, I lost my restaurant completely after a gas leak caused an explosion. That experience makes me understand that today, there are many people who have lost everything and need us.

 

  1. What do you think we can do as chefs and as a hospitality community to support people after a disaster?

Serve, take action, have faith, and maintain a positive mindset at all times. There are people out there who need us.

 

  1. For those outside Colombia who want to help, what initiatives, organizations, or donation links would you recommend?

World Central Kitchen is centralizing aid. Another option is to reach out directly to people who are doing honest and transparent work on the ground.

About Your City!

Cali, Colombia

Beyond the Kitchen

Jose Luis’s story is a reminder that hospitality is ultimately about people. In moments of crisis, chefs, cooks, and communities can come together to do what they know best: cook, serve, and care for those who need it most.

After experiencing loss himself, José Luis chose to turn that understanding into action, joining others in Cali to prepare meals for people who lost everything after the earthquake. His story shows that even in the hardest moments, a plate of food can carry something much bigger: solidarity, dignity, comfort, and hope. And sometimes, rebuilding begins with simply showing up for one another.

Here’s how you can continue supporting Colombia:

by Humans Of The Kitchen

Chef Monica Sahmkow

Humans Of The Kitchen

When a Plate Becomes an Act of Solidarity.

Monica Sahmkow

For Chef Monica Sahmkow, food has always been about more than what happens inside a restaurant. As the chef of Bocú, she leads a team of cooks and front-of-house professionals, while also serving as Director of the Gastronomy Academy at Universidad Católica Andrés Bello (UCAB). When the earthquake struck Venezuela, those two worlds came together in an effort to support people affected by the disaster.

 

Because of the restaurant kitchen’s limited capacity and space, Monica and her students joined forces with Caracas Catering, one of Venezuela’s leading catering companies, to prepare and distribute food for victims. Many of the photographs documenting this work were taken with her students—young hospitality professionals who became part of a response that showed how quickly a kitchen can become a place of community, care, and action.

 

Monica also had the opportunity to work alongside the team at World Central Kitchen, an experience that she describes as a major learning opportunity. Through that work, she witnessed firsthand the power of a hot meal, the importance of acting quickly, and the need to support the local economy in affected communities, all while making sure that emergency response is carried out in the most dignified and humane way possible.

 

In this conversation with Humans of the Kitchen, Monica reflects on vulnerability, solidarity, and the role hospitality can play when communities are facing disaster.

  1. How has it been for you to live through this situation, and how are you helping through the kitchen?

I think that for all Venezuelans, experiencing the earthquake was a situation of great vulnerability and fear. But in my particular case, I was extremely lucky because none of my family members or anyone from my teams, either at the restaurant or at the gastronomy academy, were harmed. I also suffered no material damage, so I have a lot to be grateful for.

 

  1. What do you think we can do as chefs and as a hospitality community to support people after a disaster?

We often talk about the term social gastronomy as something somewhat separate from restaurant kitchens and chefs, more closely connected to community work.

I believe that what we have experienced in Venezuela during this month and a half after the earthquake is an example of the power gastronomy has to connect and mobilize a community, even after major disasters. A plate of food addresses the immediate urgency a victim has to eat at that moment, but it also gives them something more. By helping victims with a hot meal, you are giving them a little peace and comfort—even if only temporarily—through the flavours and preparations they have eaten throughout their lives.

I had the opportunity to work alongside the World Central Kitchen team, and this was a great learning experience for me. I was able to understand the power of a hot meal, the need to act quickly, and how important it is to support the commercial activity of affected areas. And all of this must be done in the most dignified and humane way possible, because being in a state of emergency should never mean losing your dignity.

 

  1. For those outside Venezuela who want to help, what initiatives, organizations, or donation links would you recommend?

The situation remains extremely complex, and the reconstruction process is only just beginning, so any help is very welcome. I recommend supporting the following organizations:

  • Fe y Alegría: donaciones@feyalegria.edu.ve
  • Jesuitas en Venezuela: donate@unidosenlamision.org — Emergency2026
  • Dividendo Voluntario para la Comunidad: administración@dividendovoluntario.org
  • World Central Kitchen
  • Beyond the Kitchen

About Your City!

Caracas, Venezuela

Monica’s story is a reminder that hospitality does not stop at the restaurant door. In moments of crisis, chefs, cooks, students, restaurants, catering companies, and communities can become part of something much bigger: helping people feel cared for when they need it most.

As earthquakes and other disasters continue to affect communities across Venezuela, Colombia, Peru, and beyond, solidarity matters. Whether through a donation, volunteering, sharing trusted resources, or simply helping amplify organizations doing the work on the ground, we can all contribute to rebuilding with dignity, humanity, and care.

by Humans Of The Kitchen

Building Kitchens That Last

Humans Of The Kitchen

Better hospitality begins with stronger teams, healthier workplaces, and leaders who value people as much as food.

Hanoze Shroff - Chef Partner - Together Hospitality

Born and raised in Mumbai, India, Hanoze Shroff discovered his passion for food long before stepping into a professional kitchen. Growing up in a Parsi family where meals brought everyone together, he became fascinated not just by eating, but by watching cooks at work and understanding how the same dish could tell completely different stories depending on who prepared it. That early curiosity eventually became the foundation of a career built on craftsmanship, culture, and hospitality.

After formally training at the Institute of Hotel Management, Aurangabad, and the Oberoi Centre of Learning and Development, Hanoze developed a reputation for combining technical precision with thoughtful creativity. Over the years, he has helped shape multiple restaurant concepts—including Gather, Juju, Izipizi, Elephant & Co., and Cobbler & Crew, while evolving from Executive Chef to Chef Partner, expanding his role from leading kitchens to building restaurant brands and mentoring future leaders.

Throughout his journey, Hanoze has remained committed to an approach that values intention over spectacle. His philosophy is rooted in respecting ingredients, telling meaningful stories through food, and creating kitchen cultures where discipline, mentorship, and long-term growth matter just as much as the dishes themselves.

In this conversation, Hanoze reflects on the lessons that shaped his career, the realities of professional kitchens, the importance of building strong teams, and why great restaurants are ultimately built around people as much as food.

 

Share your Journey

  • Looking back at your childhood, was there a specific moment or memory that sparked your interest in food or cooking? 

I grew up in a Parsi family where food was at the centre of every gathering. While everyone looked forward to eating, I found myself more interested in watching the cooks at work. I was fascinated by how the same dish could taste completely different in different homes. Travel and eating out also became an important part of my life from an early age, and somewhere along the way, I realised that food wasn’t just something I enjoyed—it was the business I wanted to be in.

 

  • Did you have another career or job before becoming a chef? How did those experiences influence your decision to pursue cooking? 

No. Cooking has been the only career I’ve seriously pursued. I went straight from school to the Institute of Hotel Management in Aurangabad, so there was never a backup plan. It was a decision I made early and never really questioned. My formal hospitality education gave me discipline, structure, and an understanding of service long before I entered a professional kitchen.

 

  • Did you formally study culinary arts, or are you self-taught? How has your learning journey shaped your approach to cooking? 

I trained at the Institute of Hotel Management, Aurangabad, and later at the Oberoi Centre of Learning and Development, where I developed a strong foundation in both classical and contemporary cooking. Oberoi’s approach to precision and discipline has stayed with me throughout my career. That said, formal education is only the beginning. The real learning happened in professional kitchens, across different cities, cuisines, and teams. Every kitchen teaches you something new, and every experience forces you to rethink what you already know.

 

  • When did you first step into a restaurant kitchen? What was that experience like, and how did it shape your journey as a chef? 

My first professional kitchen experience was with Amadeus at the NCPA, followed by the Oberoi Group in Mumbai. Walking into a live kitchen after training was a reality check. The pace, the pressure, and the standards were unlike anything I’d experienced before. It taught me early on that consistency matters just as much as creativity, and that precision isn’t optional in a professional kitchen.

 

  • What were some of the early challenges or obstacles you faced when you started in the kitchen, and how did you overcome them?

One of the biggest challenges was learning to work faster without compromising on quality. The long hours and physical demands of the job took time to adjust to, as did learning to accept criticism without taking it personally.

Another important lesson was understanding the difference between perfection during training and consistency during live service. Over time, I realised that respect in a professional kitchen isn’t earned through talent alone, but through reliability and showing up every day with the same commitment.

 

  • What keeps you inspired and how has that inspiration driven you throughout your professional journey?  Especially during tough times in the kitchen?  

What keeps me inspired is the belief that food is never just food. It’s memory, culture, and storytelling on a plate. During the toughest services, it’s easy to get caught up in tickets and timing, but I always try to bring my focus back to the ingredient in front of me and the person who’s going to eat it. Respect for ingredients and a commitment to flavour-driven cooking, rather than cooking for spectacle, are what have carried me through the most demanding phases of this profession. 

 

  • Can you recall a moment in the kitchen that marked you forever? Maybe it was an interaction with a mentor, a fellow cook, someone you fed, or a situation that challenged you in a way that shaped who you are today?

One thing that has stayed with me is how much I’ve enjoyed working with chefs who were better, faster, and more engaged than I was. Being surrounded by people who challenged me pushed me to improve constantly. I’d much rather be in a kitchen where I’m learning every day than one where I’m already the best.

 

  • As a chef, how would you describe your philosophy in the kitchen, and how does it guide your approach to cooking and leadership?  

My philosophy is rooted in three things: respect for the ingredient, storytelling through the plate, and a genuine commitment to flavour over spectacle. As a leader, that translates into never asking a young cook to cut a corner I wouldn’t accept myself, and making sure every dish we send out has a reason for existing beyond looking good on a menu. Whether I’m developing menus across brands like Juju, Gather, or Elephant & Co., that same thread of intention runs through all of them. 

 

  • Can you share a time when cooking or the camaraderie in the kitchen helped you through a tough period in your life? What made that experience meaningful? 

Restaurant life comes with its share of exhausting phases. During difficult services, I’ve learned that the best approach is to stay focused on the task at hand rather than become overwhelmed by the pressure. More importantly, I’ve realised that kitchens succeed because of people. Strong teams make even the toughest periods manageable, and the camaraderie that develops during those moments stays with you long after the service is over.

 

  • Reflecting on your career, what achievements or milestones are you most proud of, and what do they mean to you?

Becoming Chef Partner, rather than remaining solely an Executive Chef, has been one of the biggest milestones in my career. I’m also proud of building multiple restaurant concepts, including Gather, Juju, and Izipizi, while contributing to Elephant & Co. and Cobbler & Crew.

Equally rewarding has been mentoring young chefs who have gone on to become leaders themselves.

More than anything else, I’m proud of building teams and creating restaurants that guests choose to come back to.

 

  • What aspects of restaurant culture do you love, and what parts do you find frustrating or problematic? Are there any changes you’re actively working toward or things you hope they change in the industry? Share the reasons behind them and how they align with your vision for a better culinary world? 

One of the most rewarding parts of this industry is mentoring young cooks and helping them grow. I believe discipline is essential, but it doesn’t have to come through fear.

I’d like to see better work-life balance without compromising professional standards, greater investment in training, and better respect and compensation for blue-collar hospitality professionals. Ultimately, I believe kitchens should produce future leaders, not just good chefs.

 

  • What are your hopes for the future of the restaurant and food and beverage industry? What changes would you like to see, and how are you contributing to that change? 

I’d like to see Indian dining move further away from borrowed formats and become more confident in expressing our own regional food traditions. At the same time, I believe there’s room for thoughtful cross-cultural concepts, provided they’re approached with genuine respect rather than as a novelty. That’s the thinking behind Izipizi, where Southeast Asian street food is explored with authenticity and intent.

From a business perspective, I hope the industry places greater emphasis on sustainable sourcing and fair working conditions. Through my work across Together Hospitality’s brands, I try to build concepts with clear identities while creating kitchen cultures where people feel supported, challenged, and encouraged to build long-term careers.

Secret Sauce

  1. What’s the most unexpected ingredient you’ve ever worked with, and how did it change your perspective on cooking?

Koji, seaweed powders, and goat’s butter.

  1. What’s your “guilty pleasure” meal?

A simple Irani café breakfast—bun maska, akuri, and chai.

  1. A food trend that you hate and why?

Overcomplicated presentations and over-handled food. 

  1. What’s the craziest shift you’ve ever worked in the kitchen? 

Staging at a three-Michelin-star restaurant in Rome, Italy. Every day was a challenge because no one spoke English. 

5. What happened, and how did you manage to get through it?

I stayed organised, trusted the team, and worked harder than everyone else. 

  1. What tips would you give to other cooks and chefs to help them navigate their culinary careers and find peace amid the chaos of the kitchen?

Taste everything, stay humble, and learn from everyone.

  1. What’s an underrated ingredient and why?

Raw milk.

8. What’s a must-try dish from your kitchen or the one you’re proudest to have prepared?

The Jakiya Kulcha at Gather. It’s ingenious.

About Your City!

Pune, India

  1. If Anthony Bourdain or a chef came to your city, what would be the perfect tour itinerary from breakfast to dinner?
  • Breakfast at Vohuman Café.
  • A walk through Mandai Market.
  • Dinner at Gather.
  • Late-night cocktails at Cobbler & Crew.

by Humans Of The Kitchen

Where Bread Became a Beginning

Humans Of The Kitchen

A grandmother's bakery quietly introduced him to the rhythms that would define his entire career.

Nicolas Peranic Landaburu

Argentinian chef Nicolás Peranic Landaburu discovered his love for cooking long before he understood it could become a career. Some of his earliest memories take him back to his grandmother’s small bakery in Buenos Aires, where, standing on a wooden step, he baked tiny loaves of bread and pizzas beside her. What began as childhood play slowly became the foundation of a lifelong passion.

Although he dreamed of becoming a chef from an early age, Nicolás’s relationship with the profession wasn’t always easy. Self-doubt, the pressure of professional kitchens, and moments when he questioned whether he truly belonged became part of his journey. But with every service, every lesson, and every challenge, he gradually found confidence—not only in his cooking, but also in himself.

Today, after years of learning, traveling, and opening his own restaurant alongside his wife, Nicolás believes that great leadership begins with empathy. His approach to hospitality is rooted in people first, proving that while restaurants are built through technique and discipline, they’re sustained by trust, respect, and the relationships formed along the way.

In this conversation, Nicolás reflects on the childhood memories that first sparked his passion for food, the lessons that shaped his career, the importance of leading with empathy, and why he believes the future of hospitality must always put people before ego.

 

Share your Journey

  • Looking back at your childhood, was there a specific moment or memory that sparked your interest in food or cooking? 

I remember that when I was a boy, my grandmother had a small bakery behind her house where she baked and sold bread to the neighbors. There, at just a few years old, I took my first steps in the kitchen. She would set up a separate station for me where, standing on a step stool to reach the table, I would bake my own bread and pizzas.

 

  • Did you have another career or job before becoming a chef? How did those experiences influence your decision to pursue cooking? 

Ever since I finished high school, I knew I wanted to be a chef. Before that, to earn some money, I helped a cousin at his catering company, but I worked in the dining room, not the kitchen. That’s when I realized that my favorite part wasn’t setting up the dining room, but the food itself.

 

  • Did you formally study culinary arts, or are you self-taught? How has your learning journey shaped your approach to cooking? 

I began studying culinary arts at 18 at the Argentine Institute of Gastronomy. That’s where I took my first steps, but I never stopped learning—not only in restaurants, but also through books. I’ve always been a self-taught, avid reader and a very curious person, which has led me to continually study on my own.

 

  • When did you first step into a restaurant kitchen? What was that experience like, and how did it shape your journey as a chef? 

My first time working in a restaurant was relatively difficult. I believed I would never be good enough to be like the others on the team or those I admired. My first experience was as an intern at a pasta restaurant in Buenos Aires. The recipes were simple, but the service was extremely busy. Everything seemed very chaotic, but over time I learned to love that chaos.

 

  • What were some of the early challenges or obstacles you faced when you started in the kitchen, and how did you overcome them?

The hardest part was that I had no prior professional cooking experience before I started studying. I felt completely lost in the kitchen; I didn’t really understand what it was all about. I was also an insecure young man and didn’t know if this was truly what I wanted to dedicate my life to. My interest in cooking began while I was studying, but my true love for the profession developed slowly and gradually.

 

  • What keeps you inspired and how has that inspiration driven you throughout your professional journey?  Especially during tough times in the kitchen?  

At one point in my career, I thought about leaving the profession. I felt like it would hold me back forever. But every time I had a bad day, I would tell myself, “Give it one more day.” Over the years, experience gave me confidence, and then everything changed.

 

  • Can you recall a moment in the kitchen that marked you forever? Maybe it was an interaction with a mentor, a fellow cook, someone you fed, or a situation that challenged you in a way that shaped who you are today?

The moment that changed my life was when I traveled abroad for the first time for an internship. One of my lifelong dreams was to see the world and experience different cultures and cuisines. That’s why, when I traveled to Mexico at 21, I felt like this profession had made one of my dreams come true. 

 

  • As a chef, how would you describe your philosophy in the kitchen, and how does it guide your approach to cooking and leadership?  

For me, leadership is about nurturing both individual and collective dreams. Meeting different chefs has taught me how I want—and don’t want—to lead. I always try to put myself in other people’s shoes, understand their struggles, their problems, and what causes them pain, so I can help them grow.

 

  • Can you share a time when cooking or the camaraderie in the kitchen helped you through a tough period in your life? What made that experience meaningful? 

The kitchen gave me some of the best friends I have today. Sharing a drink after service always helped ease the stress and make even the toughest shifts more enjoyable. I wouldn’t be the chef I am today if it weren’t for the people I’ve worked with. That’s the greatest asset a restaurant can have.

 

  • Reflecting on your career, what achievements or milestones are you most proud of, and what do they mean to you?

The day my wife and I opened our restaurant was one of the most rewarding moments of my career. I felt that, after years of waiting, I was finally fulfilling one of my dreams. It made me realize that all the effort and the entire journey had been worth it. 

 

  • What aspects of restaurant culture do you love, and what parts do you find frustrating or problematic? Are there any changes you’re actively working toward or things you hope they change in the industry? Share the reasons behind them and how they align with your vision for a better culinary world? 

I personally feel that this profession, like so many others, has great things and some not-so-great ones. We also have to learn to differentiate between the different branches of this profession.

On the positive side, people are the most important part of it. The friendships you build on a personal level are incredible. Furthermore, feeding people is something incredibly beautiful and symbolic. Great moments and stories are written around restaurant tables, and being able to be part of that story is wonderful.

On the other hand, in gastronomy, we’ve forgotten about human evolution and continue to operate under systems of exploitation. As I said at the beginning, we have to know how to differentiate. Working at the highest level comes at a price, just like in any other profession.

 

  • What are your hopes for the future of the restaurant and food and beverage industry? What changes would you like to see, and how are you contributing to that change? 

I truly hope that in the near future, with the new generations, we will put aside personal egos and begin to prioritize people over our own dreams. As a former restaurant owner, I believe we must understand that our team deserves a normal life just like everyone else.

 

  • If there’s anything we didn’t ask or if you feel we’re missing something about your personal and kitchen story, please share it here.

The industry is changing, and we have to be part of that change.

Secret Sauce

  1. What’s the most unexpected ingredient you’ve ever worked with, and how did it change your perspective on cooking?

Personally, I enjoy working with seafood products that are not very common in countries like mine, Argentina.

  1. What’s your “guilty pleasure” meal?

Tiramisu and pizza.

  1. A food trend that you hate and why?

Pistachio everywhere.

  1. What’s the craziest shift you’ve ever worked in the kitchen? 

An 18-hour shift, sleeping on the restaurant floor just to wake up again at 7:00 a.m. Never again.

5. What happened, and how did you manage to get through it?

We were extremely busy during the high season.

  1. What tips would you give to other cooks and chefs to help them navigate their culinary careers and find peace amid the chaos of the kitchen?

Learn to manage your emotions. Don’t absorb absolutely everything—especially the negative things—because it can become incredibly frustrating.

  1. What’s an underrated ingredient and why?

Chicken. It’s an incredible ingredient if you become friends with it.

8. What’s a must-try dish from your kitchen or the one you’re proudest to have prepared?

Rabbit terrine with pistachio, celeriac, and Dijon mustard purée.

About Your City!

Buenos Aires, Argentina

  1. If Anthony Bourdain or a chef came to your city, what would be the perfect tour itinerary from breakfast to dinner?

I would start with breakfast at Betular for coffee and pastries. Then I’d head to Elena at the Four Seasons for lunch. In the evening, I’d have dinner at Trescha and finish the day with ice cream at El Preferido.

by Humans Of The Kitchen

Food Is About People

Humans Of The Kitchen

Great hospitality starts long before the first bite and stays long after the meal ends.

Melyssa Pardo Baltazar

Peruvian chef Melyssa Pardo Baltazar discovered her calling long before she understood it had a name. Growing up beside her mother in the kitchen, she learned that cooking wasn’t simply about preparing meals; it was a way of showing love, bringing people together, and creating lasting memories. What began with peeling peas and helping with simple tasks slowly became the passion that would shape her life.

At just 17 years old, Melyssa stepped into her first professional kitchen, where discipline, sacrifice, and perseverance quickly became part of her daily routine. Throughout her journey, she has faced demanding kitchens, overcome gender stereotypes, and transformed every challenge into an opportunity to grow; not only as a cook, but as a leader.

Today, her philosophy is rooted in respect: respect for ingredients, for technique, and above all, for people. Having experienced both the inspiring and difficult sides of professional kitchens, she strives to build environments where excellence and empathy coexist, proving that great leadership doesn’t require fear, it requires humanity.

In this conversation, Melyssa reflects on the childhood memories that shaped her love for cooking, the lessons she learned in demanding professional kitchens, the importance of leading with empathy instead of fear, and why she believes the best chefs never stop being students. 

 

Share your Journey

  • Looking back at your childhood, was there a specific moment or memory that sparked your interest in food or cooking? 

Ever since I can remember, the kitchen has been part of my life. I grew up beside my mother, watching and helping with every meal she prepared. I started with simple tasks, like shelling peas or helping with small details, but little by little I realized that the kitchen awakened something special in me. Without noticing it, it stopped being just another household responsibility and became a place where I felt happy and could express myself.

The moment that truly marked my life happened when I was nine years old. My mother had to travel, and I stayed home with my father. I saw how hard he worked every day, and I wanted to do something that would make him feel loved when he came home. I decided to cook him a simple pasta with grated carrots and tomatoes. It was made with all the love I could give at that age.

 

  • Did you have another career or job before becoming a chef? How did those experiences influence your decision to pursue cooking? 

I finished high school when I was 16 years old. I clearly remember having only two months of vacation before my mother enrolled me in culinary school. She had always believed in my passion for cooking and encouraged me to follow this path.

Because everything happened so quickly, I never had the opportunity to pursue another career or even apply for a different job. My mother always said that too much time resting could easily turn into complacency, so she encouraged me to keep moving forward and start building my future right away.

 

  • Did you formally study culinary arts, or are you self-taught? How has your learning journey shaped your approach to cooking? 

My culinary journey began with formal training at culinary school, where I built a strong technical foundation. However, I believe a large part of my growth has been self-taught. Cooking requires constant study, research, learning from every mistake, and learning from every person you meet. I truly believe a chef never stops being a student.

That continuous learning has shaped the way I understand cooking today. I no longer see the kitchen simply as a place to create dishes, but as a space where people are shaped, values are passed on, and strong teams are built. Respecting the ingredients, embracing discipline, and combining technical skill with the desire to always improve remain at the heart of everything I do.

 

  • When did you first step into a restaurant kitchen? What was that experience like, and how did it shape your journey as a chef? 

I first stepped into a professional kitchen at the age of 17 as an intern at a Mediterranean restaurant called La Eñe. It was there that I truly confirmed cooking was the path I wanted to follow.

As an intern, the only financial support I received was enough to cover my transportation. I decided to save that money for an entire month so I could buy my first pair of kitchen clogs and my first cookbook. That experience taught me that hard work always brings rewards and that every tool I earned represented another step toward my dream.

From that moment on, I understood that passion must always be accompanied by discipline, sacrifice, and perseverance. That philosophy continues to guide my career today.

 

  • What were some of the early challenges or obstacles you faced when you started in the kitchen, and how did you overcome them?

The beginning of my career wasn’t easy. I found myself working alongside chefs who were very protective of their recipes, techniques, and ways of doing things. Many belonged to a generation with a very traditional, and sometimes even sexist mindset, so earning their trust and respect as a woman became one of my greatest challenges.

Many of them didn’t have the patience to teach, but I chose to respond through hard work, discipline, and a constant willingness to learn.

Little by little, I proved my commitment, my ability to handle pressure, and my determination to keep growing. Over time, I realized that respect is never demanded; it is earned through perseverance, humility, and consistent results.

 

  • What keeps you inspired and how has that inspiration driven you throughout your professional journey?  Especially during tough times in the kitchen?  

What inspires me most is remembering where I come from and the journey I’ve taken to get where I am today. Cooking has taught me that every challenge is an opportunity to grow, and that belief motivates me to keep learning and improving every single day.

During difficult moments—when fatigue, pressure, or mistakes appear—I find strength in my passion for cooking, my commitment to my team, and my desire to continue creating memorable experiences for everyone who enjoys our food.

I’m also inspired by knowing that through hard work, discipline, and perseverance, I’ve been able to build my place in such a demanding profession. That reminds me that moving forward is always worth it.

 

  • Can you recall a moment in the kitchen that marked you forever? Maybe it was an interaction with a mentor, a fellow cook, someone you fed, or a situation that challenged you in a way that shaped who you are today?

Yes. One of the moments that marked my career the most was when I joined a kitchen with a completely different level of discipline and expectations than anything I had experienced before.

At first, it wasn’t easy. I had to earn my place and received many corrections about organization, cleanliness, and execution. At the time, those lessons felt harsh, but eventually I understood they had a purpose.

I also experienced one of the most difficult aspects of professional kitchens: ego. I worked alongside people who believed that having more experience gave them the right to look down on those who were just starting. That experience taught me exactly the kind of leader I never wanted to become.

Later, when I had the opportunity to lead my own station, I made a promise to myself that interns and young cooks would find guidance in me—not someone who made them feel less than they were. My station became a place where people could learn with respect.

Throughout my career, I also learned by observing every chef and every colleague I worked with. From each one, I adopted techniques, habits, and different ways of solving problems. Over time, I built my own style of cooking and leadership by taking the best from every experience and turning it into my own identity.

Today, I look back with gratitude. Even the most difficult moments helped shape the cook and the leader I have become today.

 

  • As a chef, how would you describe your philosophy in the kitchen, and how does it guide your approach to cooking and leadership?  

My philosophy in the kitchen is built on the belief that excellence comes from discipline, consistency, and respect. I believe that a great kitchen isn’t built solely on strong technique or exceptional ingredients, but also on people who feel valued and committed to a shared purpose. I’ve learned that high standards are essential for growth, but they can—and should—go hand in hand with empathy.

Having worked in kitchens where ego and mistreatment were part of everyday life taught me exactly the kind of leader I never wanted to become.

I also believe deeply in continuous learning. I observe, I listen, and I never stop learning from the people around me. Every service, every mistake, and every challenge is an opportunity to improve. My goal isn’t only to create great dishes, but to build strong teams where people develop confidence, good judgment, and a genuine passion for this profession.

 

  • Can you share a time when cooking or the camaraderie in the kitchen helped you through a tough period in your life? What made that experience meaningful? 

Yes. Throughout my life, I’ve gone through several difficult personal moments, and during many of them, the kitchen became my refuge.

Whenever I stepped into service, all my attention shifted to cooking, solving problems, and making sure every dish left the kitchen at its best. That focus helped me set my worries aside and keep moving forward.

I’ve also made only a few close friends in the kitchen, but the ones life gave me are still part of my life today. During my most difficult moments, they offered sincere support, the kind that doesn’t always require words to make you feel you’re not alone.

That experience was incredibly meaningful because it taught me that the kitchen doesn’t just shape professionals; it creates lasting bonds. Sharing long, demanding days, learning together, and overcoming challenges side by side builds a level of trust that’s hard to find anywhere else.

 

  • Reflecting on your career, what achievements or milestones are you most proud of, and what do they mean to you?

Looking back on my career, I realize that my greatest achievement hasn’t simply been reaching positions with greater responsibility, but building a career founded on hard work, discipline, and consistency. Every kitchen I’ve worked in has taught me something valuable and helped me grow both professionally and personally.

I’m proud of having earned the trust of the teams I’ve worked with and having had the opportunity to lead them. Knowing that I was able to contribute to the development of young cooks who were just beginning their careers, share what I’ve learned, and create an environment based on respect and continuous learning is one of the accomplishments I value the most.

I’m also proud of overcoming the moments when I doubted my own abilities. Every challenge, every mistake, and every demanding experience strengthened my character and reminded me that I was always capable of going one step further. Today, more than titles or recognition, I value having built my own identity as a chef—a way of cooking and leading rooted in discipline, continuous learning, and respect for people. That is the achievement that means the most to me because it reflects not only what I do, but also who I am.

 

  • What aspects of restaurant culture do you love, and what parts do you find frustrating or problematic? Are there any changes you’re actively working toward or things you hope they change in the industry? Share the reasons behind them and how they align with your vision for a better culinary world? 

What I love most about restaurant culture is that it teaches people how to work as a team, develop discipline, and understand that excellence is built through consistency.

The kitchen has the power to bring together people from very different backgrounds under one shared purpose, and that’s something I’ve always admired about this profession.

At the same time, there are still aspects of the industry that I believe need to change. Although hospitality has evolved, there are still traces of sexism, egos that make teamwork more difficult, and environments where high expectations are sometimes confused with mistreatment.

I also believe we need to strengthen values like respect, empathy, and commitment because they are just as important as technical skills when it comes to building great teams. Another challenge I see is the generational shift. Today, we have an incredible amount of talent and creativity, but sometimes we also see less tolerance for frustration and less commitment to the learning process. I believe it’s the responsibility of those of us in leadership positions to find the balance between maintaining high standards while also helping people grow, not just as cooks, but as individuals.

From my position, I try to contribute to that change by leading through example. I work hard to create an environment where discipline and respect coexist, where people can be corrected without being humiliated, and where excellence never comes at the expense of humanity.

My vision for gastronomy is an industry that remains passionate and demanding while also developing better professionals and better human beings. I’m convinced that a great kitchen is measured not only by the dishes that leave the pass, but by the team that makes them possible.

 

  • What are your hopes for the future of the restaurant and food and beverage industry? What changes would you like to see, and how are you contributing to that change? 

My greatest hope for the future of our industry is that it continues to grow without losing its human side. I’d love to see kitchens where excellence remains the standard, but where respect, empathy, and opportunities to develop people are just as important as creating great chefs.

I dream of a culinary world where leadership is built through example rather than fear, where talent isn’t measured by ego but by the ability to work as a team, teach others, and continue learning.

I also hope to see more opportunities for women to grow and lead without constantly having to prove that they are just as capable. From my position, I try to contribute to that change every day by building teams with discipline and respect, sharing what I’ve learned, supporting those who are just starting, and promoting a culture where learning is more important than pride.

I believe every chef has the responsibility to leave behind a better kitchen than the one they found—not only through recipes, but through the people they help shape. If one day someone remembers working with me, I hope it won’t only be because of the dishes we cooked together, but because they found a leader who believed in their potential, helped them grow, and showed them that excellence and humanity can always go hand in hand.

 

  • If there’s anything we didn’t ask or if you feel we’re missing something about your personal and kitchen story, please share it here.

I remember one day when my chef kicked me out of the kitchen because I had overcooked two fish during the middle of a busy rush. I sat on the stairs behind the kitchen because, deep down, I knew he was going to call me back.

Sure enough, about ten minutes later he shouted, “Melyssa! What are you waiting for? Get back down here!”

I knew I wasn’t supposed to leave. I understood it was simply the heat of the moment—it wasn’t personal. After service, we finished the shift together, and he invited me for a beer. Maybe that was his way of apologizing… who knows.

 

Several photos captured by @j_o_v_s_. 📸

Secret Sauce

  1. What’s the most unexpected ingredient you’ve ever worked with, and how did it change your perspective on cooking?

One of the most unexpected ingredients I’ve ever worked with was tucupí. More than the ingredient itself, what truly fascinated me was the process behind making it.

Learning about the ancestral techniques required to transform poisonous cassava into a safe, flavorful ingredient gave me an even greater appreciation for the work behind every product. That experience changed my perspective because I realized that cooking isn’t only about preparing food—it’s also about respecting the origins of ingredients, traditional knowledge, and the people who have preserved those techniques for generations.

  1. What’s your “guilty pleasure” meal?

Corn on the cob with cheese.

  1. A food trend that you hate and why?

The growing obsession with making food look beautiful while sacrificing flavor, technique, and the true identity of the dish.

  1. What’s the craziest shift you’ve ever worked in the kitchen? 

I’ve experienced many intense services, but the ones that marked me the most were split shifts with events in between and an incredibly high workload.

Those were the days when I’d leave the restaurant completely exhausted, get home, and still have my mind in the kitchen. Even while trying to sleep, I’d mentally go over the 86 list, planning where I needed to start production the next morning so everything would be ready on time.

5. What happened, and how did you manage to get through it?

Those experiences taught me that a successful service doesn’t depend only on cooking well. It also depends on organization, anticipating problems, and making quick decisions under pressure.

I learned to develop what we call “mañas” in the kitchen: those habits, instincts, and ways of working that only come with experience.

They were incredibly demanding shifts, but they also strengthened my ability to stay calm and develop resilience under pressure.

  1. What tips would you give to other cooks and chefs to help them navigate their culinary careers and find peace amid the chaos of the kitchen?

I would tell them to never stop learning and never be afraid to start from the bottom. We all go through difficult moments, make mistakes, and doubt ourselves, but every experience has something to teach us if we’re willing to learn.

I’d also tell them not to let ego get in the way. There will always be someone who knows more than you and someone who is just beginning. Sharing knowledge and respecting others will always build a stronger team than competing against one another.

Most importantly, find your own way of doing things. It’s wonderful to learn from many chefs, but eventually each of us must build our own identity, our own judgment, and our own style of leadership.

The kitchen will always be a place of pressure and chaos, but I’ve learned that peace doesn’t come from having a perfect service. It comes from being prepared, trusting your team, and remembering why you chose this profession in the first place.

When you cook with passion, discipline, and respect, even the hardest days leave you with something valuable.

  1. What’s an underrated ingredient and why?

For me, onions are one of the most underrated ingredients. They’re present in almost every kitchen and often go unnoticed, yet they have the power to completely transform a dish.

8. What’s a must-try dish from your kitchen or the one you’re proudest to have prepared?

You can’t leave El Mercado without trying our ceviches in all their different versions, all prepared by our incredible ceviche master, “Pichón.”

About Your City!

Peru

  1. If Anthony Bourdain or a chef came to your city, what would be the perfect tour itinerary from breakfast to dinner?

We’d start the day with a great coffee at Punto Café.

For breakfast and pastries, we’d visit Pan de la Chola or Panadería Cultivo.

For brunch, I’d take them to Demo.

Lunch would definitely include El Mercado Restaurante, Canta Rana in Barranco, and La Perlita.

For dinner, I’d recommend Rafael, Siete, and Clon & Mérito.

For cocktails and wine, we’d finish the evening at Lady Bee and Cordial.

And if they were staying in Lima, I’d recommend Miraflores for its peaceful atmosphere, with Belmond Miraflores Park as an excellent place to stay.

by Humans Of The Kitchen

Success Looks Different Now

Humans Of The Kitchen

Awards matter, but helping young chefs grow has become the achievement that means the most.

Giuseppe Morabito

Giuseppe Morabito’s story began in Reggio Calabria, in the south of Italy, where food wasn’t something extraordinary—it was simply a way of life. Surrounded by homemade salumi, preserved vegetables, fresh eggs, citrus trees, and long family meals, he grew up learning that great food begins with respect for ingredients, tradition, and the people who gather around the table.

Although he didn’t dream of becoming a chef as a child, the kitchens of his uncle’s trattoria quietly shaped his future. Over the years, his journey took him far beyond Italy, building a career across Germany, Australia, and New Zealand. Each move challenged him to start over, adapt to new cultures, and discover that growth often comes from embracing the unfamiliar.

Today, Giuseppe combines his Italian roots with the knowledge gained from years of working around the world. His philosophy is built on purpose, simplicity, and respect, not only for every ingredient on the plate, but also for every person in the kitchen. For him, great leadership is measured as much by the people you help grow as by the dishes you create.

In this conversation, Giuseppe reflects on the experiences that shaped his career, the lessons learned from constantly starting over, and why curiosity, humility, and respect remain the most important ingredients in every kitchen.

 

Share your Journey

  • Looking back at your childhood, was there a specific moment or memory that sparked your interest in food or cooking? 

The truth is, I didn’t grow up dreaming of becoming a chef.

I grew up in Reggio Calabria, where food was simply part of everyday life. My father made his own salumi, my mother spent days preserving vegetables in oil and vinegar, and our garden was full of oranges and lemons. We collected fresh eggs from our chickens, and when I was very young, fresh milk often came directly from local farmers.

During school holidays, I would often spend time in my uncle’s trattoria. At first, I was just helping out and spending time around the restaurant, but I became fascinated by the smells coming from the kitchen—the slowly simmering ragù, fresh bread, homemade pasta, and the energy of a busy service.

At the time, none of it felt unusual. It wasn’t until I left Italy and started living and working in different countries that I realized how special those experiences were. Looking back, I don’t think my passion for cooking came from a single moment. It grew naturally from the environment I was surrounded by and the people who taught me to respect food from an early age.

 

  • Did you have another career or job before becoming a chef? How did those experiences influence your decision to pursue cooking? 

I never really had another career, but I also wasn’t one of those kids who grew up knowing they wanted to be a chef.

During school holidays, I used to help in my uncle’s trattoria in Reggio Calabria. Some days I washed dishes, some days I helped in the kitchen, and sometimes I simply did whatever needed to be done. At that age, I wasn’t thinking about building a career—I was just helping out.

What I remember most was discovering how much work happened behind the scenes. Guests would arrive, enjoy their meal, and leave, but I could see everything that went into creating that experience: the preparation, the organization, the long hours, and the commitment from everyone involved.

Looking back, I think those experiences planted the seed. I didn’t realize it at the time, but I was slowly finding where I belonged.

 

  • Did you formally study culinary arts, or are you self-taught? How has your learning journey shaped your approach to cooking? 

I attended culinary school in Italy, which gave me a solid foundation, but most of my education happened in professional kitchens. Over the years, I’ve worked in different countries, cultures, and restaurants, and every experience has taught me something different.

The biggest lesson I’ve learned is that there’s always more to discover. Every chef, every kitchen, and every place offers a different perspective. Traveling and working abroad taught me to stay curious, keep an open mind, and never assume there’s only one right way of doing things.

That mindset continues to shape both my cooking and my career today.

 

  • When did you first step into a restaurant kitchen? What was that experience like, and how did it shape your journey as a chef? 

When I first stepped into a restaurant kitchen, what struck me most wasn’t the pressure or the pace—it was the food itself.

The smell of ragù slowly cooking, fresh bread coming out of the oven, pasta being prepared, and ingredients moving through the kitchen all day long.

As a young kid, that world felt completely different from anything else. There was always something happening, something cooking, something to taste. I became fascinated by the aromas, the ingredients, and the transformation that happened every single day.

Looking back, I think that experience shaped my journey because it made me realize that food could create emotions and memories long before it ever reached the table. Even today, some of my strongest memories are connected to those smells and flavors from my earliest days in the kitchen.

 

  • What were some of the early challenges or obstacles you faced when you started in the kitchen, and how did you overcome them?

One of the biggest challenges wasn’t learning how to cook. It was learning how to start over.

I left home at a young age and throughout my career I’ve worked in different countries, cultures, and kitchens. Every time I moved, I had to prove myself again. It didn’t matter what I had done before or where I had worked. I was the new guy, and I had to earn people’s trust from the beginning.

At times it was frustrating, but it taught me resilience and humility. It forced me to adapt, listen more, and keep learning. Looking back, those experiences helped shape who I am far more than any recipe or technique ever could. They taught me that growth usually happens when you’re uncomfortable.

 

  • What keeps you inspired and how has that inspiration driven you throughout your professional journey?  Especially during tough times in the kitchen?  

What keeps me inspired is knowing there’s always something more to learn. The more experience I gain, the more I realize how much I still don’t know.

Throughout my career, I’ve worked in different countries, kitchens, and cultures, and every experience has changed the way I see food and hospitality. Every time I thought I had things figured out, I discovered another challenge waiting for me.

During difficult periods, that mindset helped me keep moving forward. Instead of focusing on setbacks, I tried to focus on what they could teach me. Some of the biggest lessons in my career came from mistakes, failures, and uncomfortable situations.

Looking back, those moments often taught me more than the successes ever did.

 

  • Can you recall a moment in the kitchen that marked you forever? Maybe it was an interaction with a mentor, a fellow cook, someone you fed, or a situation that challenged you in a way that shaped who you are today?

One moment that has always stayed with me happened shortly after I moved to Germany. I had just started working in a new kitchen under an Italian chef. One day, I arrived at work without shaving, thinking it wasn’t a big deal.

The chef took one look at me and told me to go home, shave, and come back before continuing my shift.

At the time, I was embarrassed and probably a little annoyed. But looking back, I realize it was never about the beard. It was about standards. It was his way of teaching me that professionalism is built on small details, and that if you want to work at a high level, you can’t choose which standards matter and which don’t.

I’ve never forgotten that lesson. It taught me that excellence isn’t only about cooking well—it’s about discipline, consistency, and respect for the profession every single day.

 

  • As a chef, how would you describe your philosophy in the kitchen, and how does it guide your approach to cooking and leadership?  

My philosophy is simple: every ingredient should have a purpose.

I don’t like adding elements to a dish just because they’re fashionable or visually appealing. I believe good cooking is about balance, flavour, texture, and knowing when to stop rather than when to add more.

The same principle applies to leadership. I don’t believe people should come to work afraid of their chef. Respect lasts much longer than fear. I want the people I work with to feel motivated, challenged, and proud of what they do. A kitchen will always be demanding, but I believe people perform at their best when they enjoy coming to work, keep learning, and feel part of something bigger than themselves.

For me, building a strong team is just as important as creating a great dish.

 

  • Can you share a time when cooking or the camaraderie in the kitchen helped you through a tough period in your life? What made that experience meaningful? 

Moving overseas was exciting, but it could also be lonely. Every time I arrived in a new country, I had to build a life from scratch. The kitchen became my anchor.

No matter where I was, kitchens had a familiar rhythm. They gave me structure, purpose, and a community. Some of my closest friendships were built during those years. During difficult periods, being part of a team working toward the same goal reminded me that I wasn’t alone.

 

  • Reflecting on your career, what achievements or milestones are you most proud of, and what do they mean to you?

I’m proud of building a career that has taken me from a small city in southern Italy to professional kitchens across Europe, Australia, and New Zealand.

Becoming a Head Chef and reaching the final of Australian Professional Chef of the Year are achievements I’m very proud of, but what they really represent is years of hard work, sacrifice, and continuous learning.

More than any title or competition, I’m proud of the people I’ve worked with and helped develop throughout my career. Seeing others grow is one of the most rewarding parts of this profession.

 

  • What aspects of restaurant culture do you love, and what parts do you find frustrating or problematic? Are there any changes you’re actively working toward or things you hope they change in the industry? Share the reasons behind them and how they align with your vision for a better culinary world? 

What I love most about restaurant culture is the sense of belonging. Kitchens bring together people from different backgrounds and create a unique bond through shared experiences, challenges, and goals.

What frustrates me is the belief that success must come at the expense of wellbeing. Long hours and hard work will always be part of hospitality, but I don’t believe burnout should be celebrated. Some of the best chefs I’ve worked with were calm, organised, and respectful.

I hope the industry continues moving toward healthier workplaces where high standards and personal wellbeing can exist together. Developing people is just as important as developing dishes.

 

  • What are your hopes for the future of the restaurant and food and beverage industry? What changes would you like to see, and how are you contributing to that change? 

I hope the industry continues becoming a place where young people can build long and rewarding careers. Hospitality has given me incredible opportunities, but attracting and retaining talented people remains one of its biggest challenges.

I’d like to see more focus on mentorship, education, sustainability, and creating positive work environments. As a chef, I try to contribute by sharing knowledge, supporting younger cooks, and creating kitchens where people can learn, grow, and enjoy what they do.

 

  • If there’s anything we didn’t ask or if you feel we’re missing something about your personal and kitchen story, please share it here.

If there’s one thing that defines my journey, it’s probably my willingness to start over. From Calabria to Germany, Australia, and New Zealand, I’ve never been afraid to leave my comfort zone and challenge myself. Every move taught me something different—not only about food, but also about people and myself.

The further I’ve travelled, the more I’ve appreciated where I come from. Today, I cook with influences from many places, but my roots remain at the centre of everything I do. I think that’s something that will always stay with me.

Secret Sauce

  1. What’s the most unexpected ingredient you’ve ever worked with, and how did it change your perspective on cooking?

Moving to Australia introduced me to ingredients I had never encountered before, particularly karkalla, saltbush, and crocodile fat. Coming from southern Italy, where my cooking was deeply rooted in Mediterranean flavours, these ingredients completely challenged the way I thought about food.

What fascinated me was how strongly they reflected the landscape they came from. Karkalla brought freshness and natural salinity, saltbush added a unique savoury character, and crocodile fat offered a completely different way of thinking about richness and flavour.

Working with native Australian ingredients taught me the importance of understanding the environment you’re cooking in. It reminded me that great cooking isn’t about forcing your own traditions onto a place, but about learning from the ingredients and culture around you.

  1. What’s your “guilty pleasure” meal?

A Mortadella sandwich on fresh bread with a cold beer.

  1. A food trend that you hate and why?

Gold leaf. 

I’ve never understood the point of putting something on a plate that adds no flavour, texture, or real value to the dish.

  1. What’s the craziest shift you’ve ever worked in the kitchen? 

Head Chef at Ollie’s, with a full restaurant, functions running at the same time, and unexpected challenges appearing every hour.

5. What happened, and how did you manage to get through it?

You stop focusing on the whole service and concentrate on the next task in front of you. Good communication and a strong team solve most problems.

  1. What tips would you give to other cooks and chefs to help them navigate their culinary careers and find peace amid the chaos of the kitchen?

Don’t rush your career. Learn as much as you can, travel if you have the opportunity, ask questions, and stay humble. Some of the best lessons come from the people around you.

One thing I was taught early on is that you have to steal the trade with your eyes. Pay attention, observe, and learn from everyone around you. Not every lesson comes from a chef explaining something to you. Sometimes the most valuable lessons come from watching how experienced people work, organise themselves, solve problems, and carry themselves under pressure.

Most importantly, stay curious. The day you think you know everything is probably the day you stop growing.

  1. What’s an underrated ingredient and why?

Lemon. 

It can completely transform a dish and often makes the difference between something good and something memorable.

8. What’s a must-try dish from your kitchen or the one you’re proudest to have prepared?

That’s always a difficult question because it changes constantly. 

But I’m particularly proud of dishes that combine my Italian background with Australian ingredients and produce.

About Your City!

Reggio, Calabria

  1. If Anthony Bourdain or a chef came to your city, what would be the perfect tour itinerary from breakfast to dinner?

I would take him to Reggio Calabria.

We’d start the day with an espresso and breakfast overlooking the Strait of Messina, then visit the local fish market to experience the morning catch.

Lunch would be simple: swordfish, seasonal vegetables, and local wine.

In the afternoon, we’d walk through the historic centre, visit local producers, and stop for gelato by the waterfront.

Dinner would be a long table shared with friends and family, featuring homemade pasta, salumi, local cheeses, seafood, and plenty of stories.

Calabria is best understood through its people, and food is usually the excuse that brings everyone together.

by Humans Of The Kitchen

A Different Kind of Brigade

Humans Of The Kitchen

Respect creates stronger teams than fear ever could, both inside and beyond the kitchen.

Juan Camilo Diaz Velez

Juan Camilo Díaz Vélez’s story began in Colombia, where the kitchen was never just a place to cook; it was where his family gathered, celebrated, and expressed love. Surrounded by parents, siblings, and grandparents who cherished sharing meals, he discovered at an early age that food had the power to bring people together. At just twelve years old, he asked for an oven as a birthday gift, determined to create something different from the traditional dishes served at family gatherings.

Before becoming a chef, Juan Camilo studied statistics, but he soon realized that if he was going to sacrifice weekends, holidays, and countless hours for a career, it had to be one that truly made him happy. That decision led him into professional kitchens at just fifteen years old, where hard work, discipline, and an unwavering determination quickly earned him leadership roles at an age when most cooks were only beginning their journey.

Today, his philosophy extends far beyond technique. After years leading teams in Colombia and the United States, Juan Camilo believes great kitchens are built on respect, mentorship, and balance, not fear. Passion, humility, and genuine care for people have become the values that guide both his cooking and his leadership, proving that great food starts with great people.

In this conversation, Juan Camilo reflects on the moments that shaped his career, the lessons he learned through leadership, and why creating better kitchens begins with treating every cook as a person first.

 

Share your Journey

  • Looking back at your childhood, was there a specific moment or memory that sparked your interest in food or cooking?

My entire family has always loved cooking, not professionally, but as a space for gathering, enjoying one another’s company, and, above all, expressing love. From my grandmothers to my parents and siblings, food was always at the center of our family life.

When I was just 12 years old, I asked for an oven as a birthday present because I wanted to cook something different from what everyone in my family usually prepared for our family meals. Looking back, I think that was the moment I realized cooking could become much more than a hobby.

 

  • Did you have another career or job before becoming a chef? How did those experiences influence your decision to pursue cooking?

Before entering the culinary world, I was studying statistics. It was a very demanding career, and at one point I realized that if I was going to spend the rest of my life doing one thing, and sacrificing birthdays, sleepless nights, holidays, and special occasions. It had to be something that truly made me happy, no matter what.

 

  • Did you formally study culinary arts, or are you self-taught? How has your learning journey shaped your approach to cooking?

I began by studying to become a kitchen assistant at SENA because it was a free program that didn’t take long to complete, giving me the chance to find out whether cooking was truly my calling.

From the very first day, I knew it was. I started working while I was still studying, and as soon as I finished that program, I immediately continued my education to earn my professional degree in gastronomy.

 

  • When did you first step into a restaurant kitchen? What was that experience like, and how did it shape your journey as a chef?

My first experience was in the kitchen of an oil company located outside the city. It was an incredibly demanding environment. We were a team of seven cooks preparing meals for approximately 30 to 40 people every day.

At first, it was overwhelming, but I decided to work harder than anyone else. I arrived earlier, stayed later, and constantly took on extra hours. That commitment eventually led me to become the head chef in that same kitchen, proving to myself that dedication always pays off.

 

  • What were some of the early challenges or obstacles you faced when you started in the kitchen, and how did you overcome them?

I was very young in a world surrounded by people who were much older and had far more experience than I did. I was only 16 years old, and because I began leading kitchens at such a young age, I had to develop character quickly.

I became more disciplined, more serious, and worked every day to improve so that people would understand why I had earned the responsibility of leading the team.

 

  • What keeps you inspired, and how has that inspiration driven you throughout your professional journey, especially during tough times in the kitchen?

I find inspiration by going out to eat and trying every kind of food imaginable, from street food to Michelin-starred and World’s 50 Best restaurants.

I believe chefs need to have a very intimate connection with food if they truly want to understand it beyond what the eye can see. That curiosity, without pretension, is what continues to inspire me and keeps me learning every day.

 

  • Can you recall a moment in the kitchen that marked you forever? Maybe it was an interaction with a mentor, a fellow cook, someone you fed, or a situation that challenged you in a way that shaped who you are today?

When I was managing a restaurant in my early twenties, I had a group of interns. At the time, I thought they were too slow and believed it wasn’t worth spending so much energy teaching them.

One day, I had a discussion with the restaurant manager, and he told me something that completely changed my perspective. He said they weren’t failing to improve because of them, they weren’t improving because of me. My job wasn’t just to send food out of the kitchen. My responsibility was to guide every person there and help them become better every day.

 

  • As a chef, how would you describe your philosophy in the kitchen, and how does it guide your approach to cooking and leadership?

First of all, I believe the culture of fear and yelling in professional kitchens has to come to an end. The new generations are more emotionally aware, and everyone deserves to be treated with dignity and respect.

Second, we’re all human beings with lives outside the kitchen. Finding a healthy balance between work and personal life is essential.

Inside the kitchen, however, I believe the two most important qualities are conviction and dedication. If you have those two things, you can learn any technique and achieve anything you set your mind to.

 

  • Can you share a time when cooking or the camaraderie in the kitchen helped you through a tough period in your life? What made that experience meaningful?

When I arrived in the United States, I struggled to fit into the culture. Eventually, I met a group of Colombian chefs, and we began spending most of our time together, both inside and outside the restaurant.

They became much more than coworkers. They made that period one of the happiest times of my life and reminded me how powerful friendship and community can be in this profession.

 

  • Reflecting on your career, what achievements or milestones are you most proud of, and what do they mean to you?

When I was 21 years old, I was nominated as Best New Chef in Colombia. I didn’t win, but simply being recognized at such a young age and having so many people paying attention to my work motivated me tremendously to keep pushing myself and working even harder.

That nomination reminded me that dedication and perseverance are always worth it, and it fueled my desire to continue growing and reaching new goals throughout my career.

 

  • What aspects of restaurant culture do you love, and what parts do you find frustrating or problematic? Are there any changes you’re actively working toward or things you hope change in the industry? Share the reasons behind them and how they align with your vision for a better culinary world.

This answer actually applies to both.

We spend so much time inside kitchens and restaurants. We share our days with the same people far more than we do with our friends, families, or partners. Because of that, those people can become your new family—or, if the environment isn’t healthy, they can also become the reason you lose your emotional stability.

I truly hope the culinary industry continues becoming a more dignified profession, where cooks are seen as people rather than machines. I want kitchens where we can have a better quality of life, where our personal lives are respected.

 

  • What are your hopes for the future of the restaurant and food & beverage industry? What changes would you like to see, and how are you contributing to that change?

My hope is that the people working in restaurants are genuinely happy and can pass that joy on to our guests. We are part of a service industry, and that should always be our greatest priority.

I also hope that those who choose cooking as their profession truly become passionate about it and always give their very best, helping take this industry even further.

 

  • If there’s anything we didn’t ask or if you feel we’re missing something about your personal and kitchen story, please share it here.

I’m 27 years old, and I’ve been working professionally in kitchens since I was 15. I became the head chef of my first kitchen at 16, and by the time I was 20, I had already worked in some of the best restaurants in Colombia.

Those experiences only fueled my desire to keep improving, learning, and pushing myself to reach even greater goals.

Secret Sauce

  1. What’s the most unexpected ingredient you’ve ever worked with, and how did it change your perspective on cooking?

Koji.

Once I immersed myself in Asian cuisine and discovered how a single fungus could produce everything from beverages to natural meat tenderizers while creating incredible amounts of umami almost like magic, it completely blew my mind.

  1. What’s your “guilty pleasure” meal?

Fried rice with eggs and cheese.

  1. A food trend that you hate and why?

Truffle burgers or burgers topped with gold.

I believe a burger should be an easy, accessible meal that anyone can enjoy anytime. Instead, people often use ingredients like truffles or edible gold simply to justify charging outrageous prices for something that doesn’t need them.

  1. What’s the craziest shift you’ve ever worked in the kitchen? 

The busiest shift I ever worked was on Mother’s Day, when we served more than 6,000 guests during a single lunch service.

The longest shift was during an event for a multinational company, where we spent more than 48 hours without going home to sleep.

5. What happened, and how did you manage to get through it?

Honestly, with a lot of energy drinks, and the determination to make sure every single service came out perfectly.

  1. What tips would you give to other cooks and chefs to help them navigate their culinary careers and find peace amid the chaos of the kitchen?

Stop chasing recognition and money.

If you find a kitchen or a restaurant whose values and ideals align with your own, and where you’re genuinely happy, success will come on its own.

  1. What’s an underrated ingredient and why?

Fish cheeks, or the fish collar.

In many kitchens, they’re simply thrown into stock with the head or discarded because each fish only has two small pieces. But they’re incredibly tender, beautifully textured, and have the perfect balance of fat. They’re one of the most overlooked cuts of the fish.

8. What’s a must-try dish from your kitchen or the one you’re proudest to have prepared?

Tonkotsu ramen.

About Your City!

Bogotá, Colombia

  1. If Anthony Bourdain or a chef came to your city, what would be the perfect tour itinerary from breakfast to dinner?

I’d start the day at La Puerta Falsa with a traditional Bogotá breakfast.

For lunch, I’d take him to Plaza La Perseverancia to try some of the incredible dishes from Colombia’s Caribbean region.

Later in the afternoon, we’d stop at Jardín Tragos y Pasteles for coffee and dessert.

For dinner, we’d go to Chato, Chef Álvaro Clavijo’s restaurant, currently considered one of the best restaurants in Latin America.

Finally, we’d end the night with cocktails at Decadente, an intimate bar with a very personal atmosphere.

by Humans Of The Kitchen

Walking Away from Corporate Life

Humans Of The Kitchen

Discovering cooking later in life rather than following a traditional culinary path.

Vivilya Millian

Born and raised in Indonesia, Chef Vivilya Millian never imagined that barbecue would become the path that transformed her life. After spending years building a career in the corporate world across Indonesia and Dubai, she eventually found herself drawn to the slow rhythm of wood and fire: a passion that led her to leave everything behind and embrace a completely new profession in Bali, where she now calls home.

Entirely self-taught, one of Indonesia’s pioneering female pitmasters in Texas-inspired craft barbecue, having started long before it became a nationwide trend. Her philosophy is simple: trust the process, respect the craft, and never take shortcuts. Whether she’s cooking for family-style gatherings, leading pop-ups across the country, or helping remote communities build traditional smokers, her work is driven by generosity, patience, and a genuine love for sharing food.

For Vivi, barbecue is about much more than perfectly smoked meat. It’s about building community, creating opportunities for others, and proving that it’s never too late to start over. Inspired by legendary pitmaster Tootsie Tomanetz and fueled by the friendships she’s built through hospitality, she believes consistency, curiosity, and humility are the ingredients that matter most.

In this conversation, Vivi reflects on discovering her passion later in life, the lessons she’s learned cooking with wood and fire, the importance of community, and why believing in yourself can change everything.

 

Share your Journey

  • Looking back at your childhood, was there a specific moment or memory that sparked your interest in food or cooking? 

I always enjoyed my mom’s cooking because, back then, she didn’t allow my brother and me to eat outside food. She always cooked everything for us, even snacks and desserts. Christmas is my favorite childhood memory. 

 

  • Did you have another career or job before becoming a chef? How did those experiences influence your decision to pursue cooking? 

My cooking journey only started around 15 years ago, but it became much more intense over the past six years. I don’t have a culinary background. I spent most of my career in the corporate world, working in Indonesia and Dubai before following my passion for cooking. 

 

  • Did you formally study culinary arts, or are you self-taught? How has your learning journey shaped your approach to cooking?  

I am one of Indonesia’s pioneering female pitmasters in Texas-inspired craft barbecue, having started long before it became a trend. While smoked meat has long existed in Indonesia in many traditional forms, Texas-style barbecue only gained widespread popularity in Indonesia over the past two years.

 

  • When did you first step into a restaurant kitchen? What was that experience like, and how did it shape your journey as a chef? 

Although I started cooking earlier, I first stepped into a restaurant kitchen six years ago.

I’ve been fortunate to do many pop-ups across the country and experience different kitchens. Those experiences shaped my knowledge and helped me grow, especially since I don’t have a formal culinary background.

 

  • What were some of the early challenges or obstacles you faced when you started in the kitchen, and how did you overcome them?

Working with wood and fire is never easy, even today. There are moments when it feels incredibly hard to spend more than 12 hours working around the fire.

But I know this is something I’m truly passionate about, and that’s what keeps me going.

 

  • What keeps you inspired and how has that inspiration driven you throughout your professional journey?  Especially during tough times in the kitchen?  

Happy guests. Guests who eventually become friends or even family.

My biggest inspiration is Ms. Tootsie from Snow’s BBQ. I’m not young anymore, but when I look at Tootsie, a true legend, I know that nothing can stop you if you believe in yourself.

 

  • Can you recall a moment in the kitchen that marked you forever? Maybe it was an interaction with a mentor, a fellow cook, someone you fed, or a situation that challenged you in a way that shaped who you are today?   

I was lucky enough to connect with Big Don’s BBQ in Perth after one of my guests shared my story with him.

I also had the opportunity to help Terra Firma Dining during a one-week event in Bali. I had been following them on social media for a long time, so being able to work alongside them was a very meaningful experience.

 

  • As a chef, how would you describe your philosophy in the kitchen, and how does it guide your approach to cooking and leadership?

In my BBQ world, I always trust the process. No shortcuts, just low and slow cooking.

I always remind my team to be an empty cup and keep learning, whether it’s from other chefs, books, videos, or any other source, because that’s exactly what I do myself.

I believe that if you truly want something, you’ll achieve it.

 

  • Can you share a time when cooking or the camaraderie in the kitchen helped you through a tough period in your life? What made that experience meaningful?

It was during COVID, when Bali was basically a ghost town. No international guests were allowed to travel.

During that difficult time, I discovered my passion for BBQ and realized that I wanted to continue no matter what.

Fast forward to today, I’m so glad I never gave up.

 

  • Reflecting on your career, what achievements or milestones are you most proud of, and what do they mean to you?

Taking my team with me to different cities for pop-ups is something very special. I want them to experience different kitchens and different cities.

I’m also proud of traveling to a remote area in Papua to help with a government project to build a smoker for the local village community.

 

  • What aspects of restaurant culture do you love, and what parts do you find frustrating or problematic? Are there any changes you’re actively working toward or things you hope they change in the industry? Share the reasons behind them and how they align with your vision for a better culinary world?

Here in Bali, our community is strong and supportive. We build meaningful connections and help each other whenever we can.

In business, of course, you aim for profit, but for us, that comes second. It’s not because money isn’t important, but because we believe that by building strong roots and a strong community, good business will naturally follow.

At the same time, it’s important to respect different visions and opinions.

I think we all want to inspire others by sharing knowledge and experience with young people and the next generation.

 

  • What are your hopes for the future of the restaurant and food and beverage industry? What changes would you like to see, and how are you contributing to that change? 

The restaurant business moves incredibly fast. New restaurants open every month, sometimes even every week, so it’s important to stay true to your roots instead of simply following trends.

I would love to see more support from the government to help Indonesian restaurants become better known around the world. That process has already started, and I hope it continues. Indonesia has so many talented chefs with incredibly creative minds.

 

  • If there’s anything we didn’t ask or if you feel we’re missing something about your personal and kitchen story, please share it here.

If you want something, start now.

Great results come from consistency in what you do. Never be afraid to change careers if you truly know it’s what you want. It’s one of the best feelings in the world.

 

Photos 1, 3, 5, 7, 9, 11, 13 & 18 by @backdraft_project.

Food photography by Chef Vivi.

Secret Sauce

  1. What’s the most unexpected ingredient you’ve ever worked with, and how did it change your perspective on cooking?

Smoked vegetables.

I eat vegetables, but I’m not really a fan. Still, smoking them turned out to be absolutely delicious.

  1. What’s your “guilty pleasure” meal?

Dessert, always!

  1. A food trend that you hate and why?

Matcha… haha, I’m sorry!

Right now there’s a trend of putting matcha into everything, even foods where I don’t think it belongs.

  1. What’s the craziest shift you’ve ever worked in the kitchen? 

Honestly, with smoked meat, working 12 to 16 hours is pretty normal.

It’s just another day around the pit.

5. What happened, and how did you manage to get through it?

When the brisket turns out that good…

Hours of smoking, hours of resting, and then finally serving it.

Every single hour is worth the wait.

  1. What tips would you give to other cooks and chefs to help them navigate their culinary careers and find peace amid the chaos of the kitchen?

Keep learning, stay consistent, and be an empty vessel.

Fill your cup and absorb knowledge like a sponge.

  1. What’s an underrated ingredient and why?

Andaliman pepper is very underrated and unique because it only grows on the island of Sumatra.

It has beautiful citrus and floral notes.

8. What’s a must-try dish from your kitchen or the one you’re proudest to have prepared?

Smoked meat—brisket, chicken, and pork.

I can’t choose just one because I’m proud of all of my dishes.

About Your City!

Bali

  1. If Anthony Bourdain or a chef came to your city, what would be the perfect tour itinerary from breakfast to dinner?

I can’t really recommend specific restaurants because I don’t eat out very often.

But I can definitely recommend the dishes people should try if they visit Bali.

Start the day with bakmi (noodles) for breakfast, enjoy babi guling (Balinese suckling pig) for lunch, and finish with satay for dinner.

Those are my go-to foods on the island.

by Humans Of The Kitchen

The Meal That Wasn't for Guests

Humans Of The Kitchen

A simple staff lunch revealed the true meaning of responsibility and leadership.

Oliver Afonso Gonzalez

Born in Venezuela and raised in Spain, Chef Oliver Afonso González discovered his passion for food at an early age, inspired by family meals and a memorable afternoon cooking alongside his grandmother. That curiosity soon evolved into a professional calling, leading him to study culinary arts while simultaneously learning the realities of restaurant life through hands-on experience in professional kitchens.

His journey has taken him from Michelin-starred kitchens in Barcelona to the vibrant culinary landscape of Bangkok, where he now leads the team at OXBO Bangkok. Along the way, Oliver has embraced different cultures, techniques, and philosophies, blending Spanish roots, Japanese precision, and Southeast Asian influences into a cooking style built on respect for ingredients, honest flavors, and meaningful hospitality.

For Oliver, cooking goes far beyond technique. It’s about creating memories, building strong teams, and constantly learning through travel, curiosity, and human connection. Whether mentoring young chefs, sourcing local ingredients, or sharing a meal after a demanding service, he believes the true heart of hospitality lies in the people who make it possible.

In this conversation, Oliver reflects on the lessons that shaped his career, the people who inspired him, the realities of kitchen life, and the philosophy that continues to guide him every day as both a chef and a leader.

 

Share your Journey

  • Looking back at your childhood, was there a specific moment or memory that sparked your interest in food or cooking? 

Well, thanks to my family, I’ve always loved food and trying new things since I was a child. But when it comes to cooking, there was one moment that really stayed with me. I was around 16 years old, helping my grandmother in the kitchen for the first time. To be honest, she was the one doing the cooking while I was just trying to help her, but I truly enjoyed that moment with her. 

 

  • Did you have another career or job before becoming a chef? How did those experiences influence your decision to pursue cooking? 

No, I didn’t really have another career before becoming a chef. While I was studying culinary arts, I was already working part-time in restaurants.

Honestly, being in a real kitchen while I was still studying made me fall even more in love with cooking. It was intense and tiring at times, but I enjoyed the atmosphere, the teamwork, and the feeling of service. I loved how every day was different and how there was always something to learn.

 

  • Did you formally study culinary arts, or are you self-taught? How has your learning journey shaped your approach to cooking?  

I formally studied culinary arts, but I think a big part of my learning also came from working in real kitchens at the same time. School gave me the technical foundation and helped me understand the basics properly, but the restaurant environment taught me the reality of the industry.

Working during my studies shaped the way I approach cooking today. It taught me discipline, consistency, teamwork, and how important it is to stay calm under pressure. At the same time, it also made me understand that cooking is not only about technique, but about creating an experience and making people feel something through food.

 

  • When did you first step into a restaurant kitchen? What was that experience like, and how did it shape your journey as a chef? 

When I first stepped into a restaurant kitchen as a part-time employee, I was honestly just eager to learn. I was nervous and excited at the same time because I didn’t know much yet, but I wanted to help with anything I could.

Later on, after finishing my culinary studies and stepping into a professional kitchen full-time, even with a bit of experience already, I still felt completely overwhelmed. There were so many emotions happening at once: pressure, excitement, stress, adrenaline, and everything moved so fast.

I was around 19 years old when I started working as a commis chef at Koy Shunka, a one-Michelin-star Japanese restaurant in Barcelona. Imagine a young kid entering that kind of environment for the first time—the silence, the discipline, the strict systems, the level of focus, and the respect in the kitchen. It was intense, but those moments shaped me deeply.

I think that experience taught me not only how to cook, but also how to observe, stay humble, respect the craft, and constantly push myself to improve. Looking back now, those early experiences truly shaped me both as a chef and as a person.

 

  • What were some of the early challenges or obstacles you faced when you started in the kitchen, and how did you overcome them? 

One of the biggest challenges for me was understanding that every kitchen has its own world, its own rules, systems, timing, and way of doing things. You have to learn how to adapt quickly and understand which piece of the puzzle you are within the team.

I doubted myself many times. In the beginning, I had very little experience and honestly felt like a small fish surrounded by sharks. Everyone around me seemed faster, more skilled, and more confident. The head chef was intimidating at times, but at the same time, it pushed me to work harder and learn more every single day.

Over time, I understood that growth in this industry comes with patience, consistency, and humility. Those early challenges helped shape my mentality and taught me the importance of discipline, respect, and never becoming too comfortable.

 

  • What keeps you inspired and how has that inspiration driven you throughout your professional journey?  Especially during tough times in the kitchen?  

What keeps me inspired the most is traveling, discovering new places, and always looking for new restaurants and food to try. I think every trip, every city, and every meal teaches you something different.

Living in Bangkok also plays a big part in that inspiration. It’s a city full of energy and an incredible food culture, where you can find inspiration everywhere—from street food stalls to Michelin-starred restaurants.

I’ve always been curious when it comes to food. I enjoy tasting new flavors, understanding different cultures through their cuisine, and seeing how other chefs and restaurants express themselves. For me, inspiration comes from those experiences and memories you collect along the way.

The chefs I’ve worked with throughout my journey have also inspired me greatly, each in their own way. Some taught me discipline, others creativity, resilience, or simply how to keep pushing forward. Even during moments when things felt like they were falling apart, those experiences and the people around me gave me the motivation to keep cooking and believing in the path I chose.

 

  • Can you recall a moment in the kitchen that marked you forever? Maybe it was an interaction with a mentor, a fellow cook, someone you fed, or a situation that challenged you in a way that shaped who you are today?  

I remember one moment from my first professional kitchen that honestly stayed with me forever.

At that time, I really wanted to learn how to fillet fish properly. I was young and hungry to learn, so I spent the whole day focused on finishing my mise en place and running around trying to get everything done as quickly as possible, just so I could have the opportunity to practice filleting fish.

But that same day, I was also responsible for cooking the staff meal. I got so caught up trying to do everything else and helping around that I completely lost track of my main responsibility. In the end, I didn’t manage to cook for the team.

I remember feeling terrible about it. I felt ashamed because, to me, it was a big failure. But my head chef taught me something that day that stayed with me far more than learning how to fillet a fish. He made me understand the importance of cooking for the team and the value behind it. Feeding the staff wasn’t just another task; it was about respect, responsibility, and taking care of the people working beside you every day.

Looking back now, that lesson shaped me immensely, both as a chef and as a person.

 

  • As a chef, how would you describe your philosophy in the kitchen, and how does it guide your approach to cooking and leadership?

My cooking philosophy is actually quite simple. I believe in respecting the ingredients, respecting the people around you, and cooking food that people truly enjoy eating.

Growing up in Spain, working in Japanese kitchens, and later moving to Thailand allowed me to experience very different food cultures and ways of thinking about food. Every place, every chef, and every kitchen taught me something, and I think my cooking today is naturally a mix of all those experiences.

I’m not someone who likes to overcomplicate dishes just to make them look impressive. For me, it always starts with great ingredients and understanding how to get the best out of them. Sometimes the simplest dishes are the ones people remember the most.

More than anything, I want my food to make people feel something. Of course, I want guests to enjoy the flavors and remember the dishes, but I also want them to remember the feeling around the experience. Maybe it’s a dish inspired by my travels, a perfectly grilled steak, or simply a flavor that brings back a memory from home—those are the things I love creating through food.

At the end of the day, cooking, for me, is about connection, emotion, and sharing something honest with people.

 

  • Can you share a time when cooking or the camaraderie in the kitchen helped you through a tough period in your life? What made that experience meaningful?

I don’t know if this is politically correct, but one of the best feelings for me is honestly sitting down with the team after a rough service, opening a beer, talking about basketball, music, life… and just laughing together as if nothing had happened.

Sometimes service can be chaos. Things go wrong, tensions run high, people argue, and everyone is stressed and exhausted. In those moments, it can feel like the world is falling apart inside the kitchen. But then service ends, everybody sits together, and somehow everything resets.

I think those moments are a huge part of kitchen life and something people outside the industry don’t always see. Behind all the pressure and intensity, there’s also a strong sense of connection and camaraderie. Going through difficult services together creates bonds that are hard to explain unless you’ve lived it yourself.

 

  • Reflecting on your career, what achievements or milestones are you most proud of, and what do they mean to you?

I don’t really measure achievements only through awards or titles. Of course, being able to work in Michelin-starred restaurants, moving across different countries, and becoming Head Chef at OXBO Bangkok are things I’m very proud of.

But honestly, the things that mean the most to me are usually the small moments people don’t really see. Building a strong team, watching young chefs grow, earning the trust of the people around you, or seeing guests return because they genuinely enjoyed the experience, those things feel very rewarding to me.

Moving from Spain to Thailand was also a major milestone in my journey. It pushed me far outside my comfort zone, both personally and professionally, and helped me grow a lot not only as a chef but also as a person.

And of course, receiving awards feels amazing too. It’s always nice to see your hard work recognized. But the funny thing about this industry is that the next day you’re back in the kitchen as if nothing happened. Service starts, the pressure returns, and you still have to perform, stay consistent, and keep improving every single day. That’s something I learned very early in my career: you can never become too comfortable.

At the end of the day, I think my greatest achievement is simply being able to do what I love, continue learning, and share that passion with the people around me every day.

 

  • What aspects of restaurant culture do you love, and what parts do you find frustrating or problematic? Are there any changes you’re actively working toward or things you hope they change in the industry? Share the reasons behind them and how they align with your vision for a better culinary world?

What I love most about restaurant culture is the sense of connection and teamwork that comes with it. There’s something special about going through intense services together, dealing with pressure as a team, and then sitting down afterward to share food, a beer, and conversations like a small family.

I think people outside the industry don’t always see those moments, but for me, they’re one of the most beautiful parts of kitchen life. Especially living in Bangkok, with my family far away in Spain, the team and friends I have here have truly become another family to me. When you spend so many hours together, going through stressful and emotional moments almost every day, those relationships become incredibly strong.

At the same time, there are definitely parts of the industry that can be frustrating. Kitchens can sometimes become toxic environments where pressure, stress, and ego take over. Long hours, poor work-life balance, and unhealthy ways of communicating were normalized in professional kitchens for many years.

I believe that mentality needs to continue changing with the new generation entering the industry. Of course, performance and results will always matter, but I also believe people are the heart of everything we do. Without the team behind it, none of this is possible. That’s why I believe it’s important to build kitchens where people feel respected, motivated, and able to grow while still maintaining high standards and discipline every day.

 

  • What are your hopes for the future of the restaurant and food and beverage industry? What changes would you like to see, and how are you contributing to that change? 

My hope for the future of the restaurant and food & beverage industry is to see kitchens become healthier and more human environments. I think pressure and discipline will always be part of this profession, but respect, balance, and good communication should be part of it as well.

I’d also love to see more support for local producers, greater respect for ingredients, and a more conscious way of running restaurants. At OXBO, one of our main pillars is sourcing ingredients locally whenever possible. That has allowed me to build close relationships with producers, better understand their work, and contribute, in a small way, to sustainability and the local community.

In my own way, I try to contribute through the way I lead my team every day. Creating a positive environment in the kitchen is very important to me because, at the end of the day, without the people behind it, none of this works.

 

  • If there’s anything we didn’t ask or if you feel we’re missing something about your personal and kitchen story, please share it here.

I’ve been lucky enough to travel and work in different places throughout my journey, and honestly, I would recommend it to any young chef who wants to grow. Traveling and experiencing different kitchens, cultures, and ways of thinking can teach you so much, both professionally and personally.

I moved to Thailand when I was 24 years old and had the opportunity to work in several well-known restaurants. That experience completely opened my mind. It allowed me to discover new cultures, ingredients, techniques, and ways of understanding hospitality that I probably would never have experienced if I had stayed in the same place.

I truly believe that stepping outside your comfort zone is one of the best things a chef can do. It helps you grow, adapt, and understand food from a much broader perspective.

 

Photo credits to @teenshotmedia 📸

Secret Sauce

  1. What’s the most unexpected ingredient you’ve ever worked with, and how did it change your perspective on cooking?

One of the most unexpected ingredients I’ve ever worked with was sea cucumber. It was one of the first luxury ingredients I ever cooked with while I was still a junior chef at my first job.

At first, I honestly didn’t really understand it. It was completely new to me, both in texture and preparation, and I remember being surprised by how delicate and complex it actually was. But when it’s cooked properly, it becomes an incredible delicacy.

That experience taught me a very important lesson early in my career. Sometimes the role of the chef is not to overcomplicate things, but simply to understand the ingredient, respect it, and allow it to shine on its own. I think that moment shaped much of the way I approach cooking today.

  1. What’s your “guilty pleasure” meal?

Beef chili cheese fries with loads of cheese and a nice beer.

  1. A food trend that you hate and why?

Honestly, one trend I’ve never really liked is overcomplicated food. Sometimes there’s just too much happening on the plate, and it feels like people forget that food is supposed to be enjoyed, not overanalyzed.

For me, some of the best dishes are actually the simplest ones. If you have a beautiful ingredient and cook it properly, you don’t need to do too much to it. I’ve always preferred food that feels honest and natural rather than dishes filled with unnecessary elements just to look impressive.

At the end of the day, people usually remember how the food made them feel, not how many components were on the plate.

  1. What’s the craziest shift you’ve ever worked in the kitchen? 

Honestly, there have been many crazy shifts over the last ten years. From surviving services with almost no sleep and massive hangovers when I was younger to pushing through 16-hour shifts during special events, festivals, and busy seasons. 

5. What happened, and how did you manage to get through it?

As usual in kitchen life, there’s always something unexpected happening: being understaffed, dealing with last-minute problems, equipment failures, or crazy rushes.

I honestly got through many of those moments with a lot of caffeine and energy drinks, somehow trying to unlock the 25th hour of the day. There were times during those long shifts when I was so tired that I started feeling delirious, almost like I could see sounds and hear colors.

But somehow, you keep going because that’s the reality of kitchen life sometimes. You adapt, push through service, laugh about it with the team afterward, and come back the next day ready to do it all over again.

  1. What tips would you give to other cooks and chefs to help them navigate their culinary careers and find peace amid the chaos of the kitchen?

One thing I would say to young cooks and chefs is to be patient with yourselves. This industry can be beautiful, but it’s also incredibly intense, and everyone grows at their own pace. Don’t rush to become the best overnight or chase titles too much. Focus on learning, staying consistent, and improving little by little every day.

I’d also say: travel if you can, work in different kitchens, experience different cultures, stay curious, and eat as many new things as possible. Some of the biggest lessons in my career came from stepping outside my comfort zone and placing myself in completely new environments.

And honestly, learn to enjoy the small moments too. Kitchens will always have chaos, pressure, stress, long hours, and difficult services. But they also have friendship, laughter, late-night staff meals, beers after service, music, and moments that become memories for life.

At the end of the day, I think finding peace in this industry comes from remembering why you started cooking in the first place and surrounding yourself with good people who make even the hardest services worthwhile.

  1. What’s an underrated ingredient and why?

I think Jerusalem artichoke is a very underrated ingredient. It’s not the prettiest product, and a lot of people overlook it, but it has so much personality. I really enjoy its earthy flavor and natural sweetness.

Something as simple as roasting it properly can make it absolutely amazing. It’s one of those ingredients that reminds me that great cooking doesn’t always require luxury products or complicated techniques.

8. What’s a must-try dish from your kitchen or the one you’re proudest to have prepared?

If I had to recommend one dish at OXBO Bangkok, it would be the pork belly. It’s probably one of the dishes that best represents our style of cooking.

We slow-cook the pork belly with black pepper, then finish it on the grill to give it a smoky flavor and crispy texture. It’s served with chicharrón and pickled onions to create the perfect balance.

About Your City!

Bangkok

  1. If Anthony Bourdain or a chef came to your city, what would be the perfect tour itinerary from breakfast to dinner?

For breakfast, or maybe brunch, I would take them to Larder. After that, we’d head to Saew Noodle in Sukhumvit 49 for lunch, a small local noodle shop that I really enjoy.

Later in the afternoon, we’d grab a coffee at Local Boys Coffee before finishing the day with dinner at Charmgang.

I think that’s one of the best things about Bangkok: you can spend the entire day eating at places that are completely different in style, yet every stop has its own personality and character. It’s a city where every meal tells a different story, and that’s exactly what makes it so exciting.

by Humans Of The Kitchen