Bill Allison
I’ve been passionate about cooking for as long as I can remember. Growing up in a Jamaican household, I had to learn to cook early on. My parents worked long hours, so cooking became essential for me. These early experiences shaped my independence and developed my love for food. During my teenage years, I worked in my dad’s fast-food Jamaican spots and spent the summers doing prep jobs there. Those years built the foundation of my work ethic and taught me discipline.
After taking a break from working in kitchens, I pursued a career in fashion at Gucci. Despite enjoying the fashion industry, my love for cooking never faded. I eventually left Gucci to attend culinary school while also working full-time at Chubby’s, a modern Jamaican restaurant. It was a challenging time, juggling school and work seven days a week, but I excelled in the fast-paced kitchen environment. I quickly progressed from being a prep cook to working the sauté station, one of the most demanding sections in the kitchen.
After school, I flew to London and landed a job at Xu Teahouse, a fine-dining Taiwanese restaurant. My time there was brief due to COVID-19, but it was a transformative experience. After the lockdown, I worked at BAO Borough and then moved to Amsterdam to work with chef Alex Haupt at 101 Gowrie. This led me to Bridges, a Michelin-starred restaurant. Eventually, a local café offered me a head chef position via Instagram. I began combining Asian techniques with Jamaican flavors, creating something new for the Amsterdam dining scene.
During the pandemic, I co-founded a pop-up called Ilj, which eventually took us to Paris and Istanbul. Over time, I’ve organized pop-up events in cities like Berlin, Seoul, and Bangkok. Currently, I’m the head chef at @grus_grus_ in Stockholm, and I’m working on opening my own space, Patois, to celebrate Jamaican culture and flavors through a modern lens. Through Patois, I aim to create a vibrant space for food, music, and community, telling the story of Jamaica’s cultural melting pot.
What is your favorite street food?
Jerk chicken
Which restaurant or food stand do you recommend? (Different from yours) (Add its Instagram handle if possible)
Kin in Soho London @kilnsoho
What is your guilty pleasure?
Shin Ramyun ( spicy instant noodles) with added egg drop and chopped green onions.
What ingredient do you find overrated?
Truffles, expensive and weird taste.
What ingredient do you think is underrated?
Chicken, don’t know why restaurants and wine bars don’t use chicken more often.
What is your favorite kitchen tool?
A good tasting spoon.
What is your worst kitchen nightmare?
Pouring fresh oil into the fryer while the valve is still open.
Cheolhui Lee
I was born and raised in South Korea, where I lived a typical student life. My passion for culinary arts was sparked by watching professional chefs on TV skillfully plating their dishes with artistic flair. Intrigued, I convinced my parents to support my budding interest. At 14, I dedicated myself to mastering the basics, starting with knife skills. I spent countless hours disassembling blowfish, and my efforts soon paid off as I saw significant improvement. Eager to challenge myself further, I entered several cooking competitions in Korea and won medals, which helped demonstrate my commitment to cooking to my parents.
After graduating from culinary arts college and completing my mandatory military service, I discovered an exciting opportunity with the Ministry of Foreign Affairs as a chef at the Korean Embassy in Croatia. In this role, I met people from diverse backgrounds and shared our respective cultures, primarily through food. I gained valuable knowledge of global spices and ingredients and experimented with international recipes, adding my own twist.
Additionally, I contributed to events organized by the Embassy to promote Korean food culture. These events, including Korean cooking classes, fusion collaborations with major hotels, and cooking competitions, played a significant role in introducing the beauty of Korean cuisine to the Croatian public. I continue to work diligently in this role and remain committed to sharing and celebrating Korean culinary traditions. After eight years in this industry, I hope more people understand that if you put your heart and soul into preparing a dish, it will turn out perfectly.
What is your favorite street food?
I love Korean Tteokbokki
Which restaurant or food stand do you recommend? (Different from yours) (Add its Instagram handle if possible)
Gejang (marinated crab) is my favorite Korean dish which I want everybody to know.
What is your guilty pleasure?
Eating tons of chocolate
What ingredient do you find overrated?
Ginseng
What ingredient do you think is underrated?
Potato
What is your favorite kitchen tool?
Sashimi Knife
What is your worst kitchen nightmare?
A chef who I worked with used to throw bottles of wine when he couldn’t control his temper.
Dimitrios Bouricas
Meet Dimitrios Bouricas
Born and raised in Greece, my journey to becoming a chef was unexpected. While pursuing another career path in university, I discovered my true passion during a difficult period of depression. Cooking became my solace, and everything clicked.
During a lengthy discussion with one of my closest friends, I realized that I wanted to leave university and enroll in culinary school. But before committing, I wanted to ensure I had what it takes. So, I took on my first job as a steward/commis.
After working in this position, I was sure I wanted to become a chef. Despite my father’s disapproval of my decision to leave university, I persevered. I worked to fund my education and living expenses, determined to prove that this path was meant for me.
In fact, my father even bet me that I wouldn’t be able to support myself financially within two months. This challenge only fueled my determination. After winning the bet, my father started helping me with some funding, making it easier to pay my expenses.
I finished culinary school without owing anyone anything and was ready to start my first internship. The years that followed were a whirlwind of growth and ambition.
Working in a Michelin-starred restaurant was the pinnacle of my aspirations. A seasonal sous chef position in Santorini, Greece, prepared me for the next leap. I moved to Paris, where I joined a 5-star hotel’s culinary team. That’s where I met Alex, the head chef, who became a mentor and guiding light. Our connection was serendipitous – Alex’s brother was my close friend from culinary school.
Under Alex’s guidance, I thrived in the high-pressure kitchen environment, overcoming challenges and growing stronger with each service.
After 10 years in the culinary industry, I envision a future where chefs lead with empathy, communicating effectively without tearing others down. Fair pay, 8-hour shifts, and a positive work culture are essential.
What is your favorite street food?
Greek SOUVLAKI
Which restaurant or food stand do you recommend? (Different from yours) (Add its Instagram handle if possible)
Palaisroyalrestaurant
What is your guilty pleasure?
Negroni
What ingredient do you find overrated?
Truffle
What ingredient do you think is underrated?
Olives and ladyfingers
What is your favorite kitchen tool?
Palette
What is your worst kitchen nightmare?
Run out of mise en place
Is there someone you would like to nominate for an interview? (Add Instagram handle)
Massimo Bottura
Clara Luz Pavão
Since childhood, I’ve always been fascinated by the kitchen and its processes, constantly observing and questioning every detail. One of the things that impresses me the most about cooking is how, through techniques and expertise, everything can be transformed into something unique and powerful.
Though my journey in the food and beverage industry began when I was 13, I have worked professionally for nine years. I started my career at the renowned Oro restaurant in Rio de Janeiro, which has 2 Michelin stars. After that, I moved to São Paulo for a project and soon had the opportunity to work at Evvai for the first time. Later, I moved to Bahia, where I was the head chef at the boutique hotel Kabru. After that, I returned to São Pauloa and currently lead the kitchen at @evvai_sp, a 2 Michelin-starred restaurant under the supervision of head chef Luiz Filipe Souza. My responsibilities include assisting in developing new menus, conducting tests, and organizing events.
Throughout my career in the industry, I have encountered moments that acted as true rites of passage. The first was when I received my first promotion in the restaurant. Although I had always been dedicated and responsible, taking charge of a station represented a noteworthy milestone. The second defining moment was when I took on a kitchen leadership role without a superior above me. This experience significantly broadened my perspective, from building relationships with suppliers and effectively managing the team to understanding the bureaucratic aspects and gaining a deeper insight into the business, including the entrepreneurial side. When you look at the kitchen “from the outside,” you understand the processes better and seek more effective strategies to optimize the kitchen’s internal logistics.
My daily routine is tiring, with ongoing challenges such as supplier issues, equipment management, and team coordination. Despite the difficulties, witnessing the restaurant’s growth and success is gratifying. Being involved in this journey and feeling a strong sense of belonging in a place I deeply admire is an incredible experience.
What is your favorite street food?
Hambuger and Frites
Which restaurant or food stand do you recommend? (Different from yours) (Add its Instagram handle if possible)
@saocarloslanches
What ingredient do you find overrated?
Dragon fruit
What ingredient do you think is underrated?
Hump beef
What is your favorite kitchen tool?
My knives
What is your worst kitchen nightmare?
My worst nightmare in the kitchen is disorganization and poorly done mise en place.
Is there someone you would like to nominate for an interview? (Add Instagram handle)
Bianca Mirabili @biancamirabili
Floriano Pellegrino
Floriano Pellegrino
I am from Lecce, Italy, where my culinary journey began in my family’s kitchen. From a young age, I was immersed in the world of cooking through my mother’s restaurant. This early experience ignited a lifelong ambition to become a renowned chef. My dream has always been to work in the world’s best kitchens, daily striving for personal and professional growth. At 16, I ventured beyond Lecce, honing my skills in modest hotels and restaurants across Salento. By 18, I had the opportunity to work at Ilario Vinciguerra’s Michelin-starred restaurant, beginning a remarkable journey. My path took me to prestigious kitchens like Martin Berasategui, Eneko Atxa, Claude Bosi, Alexandre Gauthier, Mugaritz, and Noma.
My journey has been a series of brick-by-brick experiences, each contributing to the foundation of who I am as a chef. One invaluable lesson I share with my team is maintaining resilience, belief, and discipline, no matter the challenges. My career, built on continuous growth and self-improvement, reflects this philosophy. While the Michelin star was a significant goal, my focus has always been on achieving the highest quality in my culinary creations. Managing pressure is crucial, and for me, staying focused through physical activity is key. I believe the future of high-level cuisine will see a clearer distinction from regular dining experiences, much like the different tiers in football.
In my view, gender does not influence one’s ability in the kitchen. My wife Isabella and I both stand by this belief, ensuring our approach is grounded in equality and merit. Beyond the kitchen, my ventures, such as our marketing agency and involvement in rugby, may add complexity to my life, but they serve as a testament to our drive and determination. These pursuits push me to continually refine my skills and remain focused on achieving excellence. While juggling multiple projects can be challenging, it fuels my passion and commitment, ultimately enhancing my capabilities as a chef with a diverse and unique portfolio of techniques.
Hanalei Sian Souza
Hanalei Sian Souza
I’m from California, and I began my culinary journey in 2018 when I needed a summer job after working winters in the ski mountain operations area. I was hired with no experience at a small mom-and-pop place and loved the rush of the line from my first day. Something in me knew that even though I got my butt kicked that day, this was something I wanted to pursue and be good at one day. The following summer, I decided to work at the busiest restaurant in my town to determine if I was cut out to cook for a living. I started working, and five years later, I am now the sous chef there.
In 2020, we all know what happened to restaurant workers. I had just started my career as a chef and was saddened by the situation, but I needed an outlet to express my passion for cooking. Given my love for humor and memes, I created “Lady Line Cook,” a platform to share cooking-related memes without revealing my identity. I never aimed to gain a large following or make money; I wanted to connect with other chefs and express myself creatively. Today, @Ladylinecook has become a worldwide community, bringing together individuals at all levels of the culinary profession and those simply interested in gaining insight into our world. I have always strived to maintain authenticity and honesty, providing a real insight into the challenges and joys of working in a kitchen.
After being promoted to sous chef, I’ve been sharing a lot about my experiences and what I’ve been learning about leadership. In 2021, I published my memoir, “Nice Work, Boys!” which covers my journey as a new leader in the kitchen. I’ve been working in this industry for six years, and one thing I hope changes is the pay and tip-out structure in the USA. In California, the minimum wage is very high. People often leave their jobs in restaurants for jobs that pay the same but are ten times easier. Servers make a high minimum wage, too, and get tips, but cooks don’t. Even high school bussers walk out at twice the hourly rate, despite many skilled cooks having to work 2-3 jobs to get by.
What is your favorite street food?
Shawarma
Which restaurant or food stand do you recommend? (Different from yours) (Add its Instagram handle if possible)
The borough market in London!
What is your guilty pleasure?
No food is guilty 🙂 but I love coffee ice cream after work
What ingredient do you find overrated?
Filet mignon
What ingredient do you think is underrated?
Mushrooms
What is your favorite kitchen tool?
Mandolin
What is your worst kitchen nightmare?
If you’re talking about an actual sleep dream I once had a dream I gave birth (never been pregnant) on a Saturday and when I called out for Sunday brunch they said that wasn’t a valid reason to miss a Sunday brunch. Idk if that’s the nightmare you were asking, lol.
Photos by @chaebinyoonphotography
Yanet Montan
Yanet Montan
I’m still pinching myself, thinking about how far I’ve come. Thirty years ago, I left Nicaragua with a suitcase full of dreams and a heart full of hope. I had explored various professions back home – psychology, medicine, gynecology, and obstetrics – each one shaping me in unique ways. But life had other plans, and I never completed my psychology degree. Instead, I found myself in the United States, the land of opportunity, with my husband by my side. We were building a life together, starting a family, and I was eager to expand my career. But fate had other plans. I lost my husband, and suddenly I was navigating the complexities of life as a single mother.
The kitchen became my refuge, my sanctuary. I poured my soul into cooking, experimenting with new dishes, and learning as I went. I didn’t grow up with traditional American cuisine, but I embraced it wholeheartedly. And as I worked in diners and restaurants, I adapted, I learned, and I grew. The kitchen became more than just a place to cook; it became a lifeline, a way to support my family and move forward.
Today, I’m proud to work at @palmasmiami Downtown Miami. I’m part of something bigger than myself, surrounded by a community that feels like family. I cook Latin food with love, with passion, and with a commitment to serving the community that works hard to make this city thrive. And as I see the world unfold from our restaurant window, as I watch the happy faces of our customers, I know that I’ve found my place. I’ve found happiness in the unlikeliest of places, and I’m grateful for every twist and turn that led me here.
Guilherme Cordova Souza
I was born in Brazil and have always been familiar with the kitchen since I was a child. I fondly remember being beside my father at barbecues and Sunday lunches. During an international family trip, I developed a strong desire to see the world and decided that I wanted to become a cook. In 2014, at 16, I started my culinary journey in New Zealand while studying hospitality during my last year of high school. With good grades, I was given a work visa, which allowed me to start working by washing dishes and finishing desserts.
In 2015, my passion for cooking led me back to Brazil, where I enrolled in several cooking courses and worked in a gelateria. The following year, I began studying gastronomy in São Paulo and gained experience through internships in some renowned restaurants. In 2018, I traveled to Peru, where I worked in various restaurants and immersed myself in the food and culture of the region. Upon returning to Arraial d’Ajuda, I became the head chef of a new restaurant at age 21, a position I held for a year and a half. Leading and managing people was a significant challenge, and I admit that I am still learning. However, I am proud to say that I handled the role well.
During the 2020 pandemic, I worked as a personal chef and started a delivery fermentation bakery. I also built a smoker with my father and began experimenting with various vegetable recipes to create tasty and affordable dishes. This allowed me to develop my American barbecue skills. In 2022, I worked as a sous chef at a large restaurant on the coast of São Paulo. Unfortunately, I suffered an accident on my hand and had to return to Bahia for physiotherapy, where I set up a restaurant in a hotel during the summer season.
In 2023, I became the head chef at @nomadesbistro, my current job. I have been applying everything I’ve learned during my career and have managed to build a strong team. I seek to develop gastronomy in the southern region of Bahia, one step at a time, always searching for evolution.
What is your favorite street food?
Hamburger
Which restaurant or food stand do you recommend? (Different from yours) (Add its Instagram handle if possible)
Restaure Casa Rios. @casariosrestaurante
What is your guilty pleasure?
Smoking cigarettes
What ingredient do you find overrated?
Lobster
What ingredient do you think is underrated?
In Brazil definitely Cilantro.
What is your favorite kitchen tool?
Sharpened knife
What is your worst kitchen nightmare?
The cooks miss their work on the middle of summer season
Photos by @nicooferri
Evenor
Growing up in Nicaragua, my mom’s restaurant was like my playground. She taught me how to cook traditional food like her mom taught her. For my mom, cooking wasn’t just about eating; it was about sharing love and our culture. The kitchen became my home when I came to the USA three years ago.
I was willing to start from the bottom, so I took a job washing dishes – being open to starting at the bottom opened doors for me. Now, I work as a prep cook during the day, learning new techniques from Spanish cusine. I still wash dishes at night, but it’s okay because I know I’m moving forward. Working with other chefs and learning from them is a fantastic opportunity.
I’m excited to share what I’ve learned with my community back in Nicaragua. I remember seeing tomatoes and other food go to waste back home. I’ve learned how to use all the food without wasting any creating amazing dishes. I want to return and teach my community how to do the same, using local food to make something special. Maybe I’ll even open a small restaurant – who knows? I’m excited to see what happens next.
Callie Pumo
I was born and raised in Miami, FL. I started baking as a kid, learning the essentials from the women in my family, who are all exceptional talents in the kitchen. When it came time to choose a career, I couldn’t stick to anything until it clicked—a career in the kitchen. I landed a job at a fine dining restaurant, and the proverbial “click” was indeed clicking. At 24 years old, I fell in love with the meticulous nature of pastry, from the scales and thermometers to the pastry-only cambros. It was a dream come true, and I had a mentor. Head pastry chef Youssef was everything I needed as an eager, green, young cook.
He taught me the pastry and service skills required to succeed and pushed me to work cleaner, faster, and more efficiently. It was always “Push, push” in his kitchen. I was a swift learner and became chef de partie within a few months. I was sent as a support chef to Boston, London, and New York.
Once, I almost left the industry because I had a bullied chef. It was frustrating and paralyzing to see the person who is supposed to lead by example acting in such an out-of-control way. Kitchens can be very male-led and ego-driven, which is unkind and behind the times. Being a great chef is being a great teacher! This industry has a lot of pretentious gatekeepers that we don’t need. It should be an elevation and cultivation of ideas, recipes, and techniques. I do not entertain violent egos in the kitchen.
When you work in a kitchen, you’re part of a team. I’m grateful I didn’t leave the industry. Now, I make pastries for @tam.tam.mia , a very excellent and popular restaurant in downtown Miami. I love having the creative freedom to play around with flavors, textures, and plating. I love pastry, and I’m so grateful for my mentors. Here’s to many more sweet little treats!