Manuel Bonilla Rodríguez
I’m from Ecuador, but I grew up in Madrid. At 14, I left Ecuador and started school in Madrid during the significant migration. With no prior knowledge of cooking or working in restaurants, I took a job that allowed me to travel across Spain, selling furniture in small towns and cities. This sparked my passion for trying different dishes across cities and villages, making me fall in love with food and Spanish cuisine.
When I returned to Ecuador, I knew exactly what I wanted to do: enroll in culinary school and become a chef. I worked in a Peruvian restaurant and did a stage in some hotels. However, my heart was always set on Spanish cuisine. Later, I joined a project to open a Peruvian restaurant in Ecuador, and one of the chef partners had a Catalan restaurant, @niukitchen , in Miami. This led to the opportunity to work for him, and now I’m here, cooking and learning refined techniques and flavors of Catalan cuisine, bringing me full circle.
Some people ask, ‘If you’re Ecuadorian, why don’t you cook Ecuadorian food?’ But we don’t need a passport to cook other countries’ food. It’s about taste and preferences. While mixing cuisines and techniques can be done, it’s essential to pay respect and do it in a way that makes sense. Some things are perfect just the way they are.
Working in the kitchen is tough; it takes passion to keep going. I’ve been in kitchens that never slow down, but I’ve seen a clear difference when the owner is a chef who has been in the trenches versus a businessman who hasn’t. You can keep your business open all week, every single shift, but how long can you maintain quality and keep your team thriving? To succeed in the long term, you must understand what’s sustainable – not just in food, but also in the overall well-being of your team.
Nicolas Vininolia
I am from Indonesia. After graduating from culinary school, I wanted to travel around the world and gain valuable experiences. I worked as a cook on a cruise ship for a year, but eventually, I decided it was too much for me.
The workload was overwhelming; we had to work 17 to 18 hours daily. It was good to have that experience, but the work was repetitive, and I wasn’t learning anything new. Downtown Miami was different back then, but it was the leading destination for cruise ships.
After working in many restaurants, including in Miami and even New York, I decided to open my own, which is how @balicafemiami came to be. Downtown the place where it all started seemed like the right place. I always wanted to serve the local community, but I knew starting with the cruise ship crew would be a good base. I opened the menu to offer not only Indonesian food but also sushi. This helped bring customers in and convince them to try our authentic Indonesian food. You always have to give something familiar to make other cultures understand yours, making it a little less spicy or offering options on the menu that are in the safe zone so they can keep exploring.
I’m at the restaurant daily because it’s my passion, and I can’t imagine doing anything else. Some think about retirement, but motion and passion keep you sharp and alive. We open Monday to Saturday for lunch and dinner and continue to show up dedicated every day because I genuinely love what I do. Our hospitality is always our number one priority. I’ve always believed the best marketing is word of mouth. When people enjoy the ambiance, service, and food, they will most likely return and tell others about it. We are a family-operated business.
My daughter helps me in the back, and my son and his mother in the front of the house. I don’t stress about having a second location, expanding, or comparing myself with others. I respect each perspective and those who want to achieve more, but for me, I am thankful to God for what we have. It’s not about having more or less, but about having enough. Now, my kids have everything they need to build the future they want, and it’s their decision to continue.
Alberto Linero
I was born in Barranquilla, Colombia, and have been learning recipes, dishes, and preparations for 12 years. I have learned both good and bad things. People come and go; everything is transient and fleeting. One of my most memorable experiences was in a particular place where I did poorly despite trying my best.
However, I learned that mediocrity is not compatible with who I am and its not acceptable in the industry. At that moment, I cried and told myself that wherever I go, I will persevere, and strive to be the best version of myself, not for others, but for my satisfaction.
For me, cooking is not simply a task but a way of life, an expression of creativity, and a love for the flavors surrounding us. Every dish I create seeks to tell a story of fresh ingredients from land and sea, and techniques passed down through generations, and the innovation that drives us forward. Each knife cut, each blend of flavors carries with it a piece of my soul and reflects my commitment to excellence.
Cooking is a universal language that transcends cultural and linguistic barriers. It allows us to connect with others through the shared pleasure of good food. As a chef, my responsibility is not limited to just cooking. It is also about sharing knowledge, inspiring others, advocating for sustainability, and respecting natural resources. I firmly believe in using local and seasonal ingredients, supporting local producers, and contributing to stronger, healthier communities.
In a world where fast food and processed foods often dominate our tables, it is essential to remember the value of a meal prepared with care and love. Every bite is an opportunity to celebrate life and the abundance surrounding us. Long live the kitchen, and long live life!
Gigi Rana
My journey through the world of cuisine has been a tapestry woven with flavors, experiences, and a deep-rooted passion for my craft. I was born Brained, Italy and have always been fascinated with the kitchen since I was young – the atmosphere and the magic of ingredients that transform into unforgettable meals. Graduating from Armando Perotti in Bari in 2006 marked the start of my formal culinary education. However, being a chef means much more to me than just a job or culinary degree. It’s a way of life and an expression of who I am.
My passion for food has taken me on a journey worldwide, from London to New York City, Milan, and the United Arab Emirates. Each destination has influenced my perspective, improved my skills, and deepened my understanding of food as an art form. Among all the memories of my culinary journey, one that stands out is my time spent in New York City, Naples, and Bangkok. These three cities, each with unique energy and customs, have significantly shaped my career. However, my connection to my roots, the land of Puglia and its abundance of raw materials, truly defines my culinary philosophy. I aim to showcase the hidden gems of Puglia and celebrate its cultural heritage through the language of food.
As I embark on new adventures as a freelance chef, my sights are set on prestigious destinations like Tokyo, where I hope to continue expanding my culinary horizons. But beyond the confines of fancy kitchens and exotic destinations, my true aspirations lie in serving humanity through my craft. I dream of undertaking humanitarian missions in places like Israel and Africa, using food as a vehicle for change and compassion. For me, food is not just sustenance; it is a conduit for connection, a language of empathy and understanding.
I aspire to introduce more empathy and humanity into the fiercely competitive culinary industry. I aim to innovate and create while remaining dedicated to sensitivity and humanity. As I move forward on this journey, I am reminded that food can transcend boundaries and bring us together in a shared experience of joy and nourishment.
What is your favorite street food?
Definitely Thai street food after my experience in Bangkok is I couldn’t do without it anymore.
Which restaurant or food stand do you recommend? (Different from yours) (Add its Instagram handle if possible)
@alloroprivatedining
What is your guilty pleasure?
Always experiment with new and cutting-edge pairings.
What ingredient do you find overrated?
Definitely Caviar
What ingredient do you think is underrated?
So many ingredients of poor Pugliese Cuisine.
What is your favorite kitchen tool?
The Blender for creating perfect mousses and creams.
Ashley del Rosario
I am originally from Monterey, CA, and my kitchen journey has been relatively short, but it has led me down a long road of learning. After high school, I changed my major three times, took a break from school, and then decided to attend culinary school.
Although I have always loved cooking and baking, I never took it as seriously, and then I felt like I had found my passion and calling. Following culinary school, I landed my first job at a fine dining restaurant, @Animae.sandiego, where I currently work. Many people tell me I am lucky and spoiled, and I agree. Starting, I was so green that my chefs found it easy to teach me because I was like a sponge.
Despite having only two years of experience, I have learned a lot. The skills and knowledge I have gained in the kitchen have positively impacted my everyday life. I use what I have learned every day. I genuinely love what I do and do what I love. Since starting this job, I have become a better and calmer person. I am more organized in my thoughts and actions because of this job. I have become more confident and believe in myself because I constantly strive to be better than I was yesterday. I strive to be the best I can be. Even though I may have started at what some consider an “older” age of 31, it has not stopped my eagerness and will to keep learning and growing in the realm of cooking and baking.
I am proud of Filipino culture and proud to be working for a Filipino executive chef. Chef Tara once told me, “If you want to be a chef, act like one,” and I took his advice seriously. He has had a significant influence on my life. If there’s something I could change in this industry, it would be to see more women, people of color, and different cultures represented. We work hard in this labor-intensive, physically and mentally tiring job because we love it, but it would be fair to get paid more. I hope the industry evolves to be less toxic because we all know it’s tough and not for the weak.
Photo & interview by @mwatsonnyc
Leigh Orleans
I have always had a passion for food, but I never considered pursuing a career in cooking. Despite growing up watching TV cooking competitions, the idea of participating in one never crossed my mind. Cooking was always my favorite hobby and pastime, while I was pursuing what I thought was my dream career as a financial advisor.
I grew up in Alexandria, Virginia, and later moved to North Carolina to attend business school at UNC Chapel Hill. However, life had other plans when I met a boy. In 2019, two years after graduation, I became an army wife. I soon realized that it would be extremely challenging to establish a career as a financial advisor with the frequent relocations that came with being an army family. I saw this as an opportunity to pursue my passion, so I decided to enroll in culinary school and start a business as a private chef.
After a year of sharing photos on Instagram from private chef jobs and culinary school, I received a direct message. It was from a casting agent for Hell’s Kitchen. Despite feeling unqualified, I am a big believer in saying yes to every opportunity that comes my way. Within a few months, I graduated and boarded a flight to LA. I grew up watching @hellskitckenfox, and I knew it would be a complex competition, especially as someone who had never worked in a professional kitchen before. Still, regardless of how I performed, my goal was to keep my composure, stay tough, and not get caught up in the “Reality TV” part of the competition.
The show was the most formative experience of my life. I am so proud of how I performed. I grew so much as a chef and as a person. Learning from Chef Ramsay, the sous chefs, and my fellow competitors was an unbelievable opportunity. The lessons were innumerable.
If I could do that, I can do literally anything now. I’ve learned that you must say what you need because no one can read your mind. Stand up for yourself, and don’t let anyone else write your story. You can only control your own actions and reactions. You will never regret following your passions. I am beyond lucky to cook for a living.
What is your favorite street food?
Stuffed pita or gyro
Which restaurant or food stand do you recommend? (Different from yours) (Add its Instagram handle if possible)
Fish Cheeks in NYC
What is your guilty pleasure?
Ice Cream
What ingredient do you find overrated?
Uni
What ingredient do you think is underrated?
Black garlic
What is your favorite kitchen tool?
Vitamix
What is your worst kitchen nightmare?
I recently had my deep freezer lose power and I lost sooo much meat. That happening again is my new nightmare.
Enver can gümüş
Enver can gümüş
Since the age of 15, I have been passionate about cooking. Growing up in a modest town on Turkey’s Mediterranean coast, I immersed myself in cooking. I spent four years studying culinary science and mastering my cooking skills. By 24, I was already leading an award-winning restaurant. Motivated by a strong desire for knowledge, I sought international experiences to broaden my culinary horizons.
I visited exotic destinations such as Ningxia, Mauritius, the Maldives, Dubai, Macau, Cyprus, and Bodrum during my travels. Under the guidance of Michelin-starred chefs, I gained valuable insights into the world of culinary excellence. I learned about various culinary traditions, from the delicate artistry of Japanese cuisine to the bold flavors of Chinese and European fusions. Inspired by renowned chefs and a strong desire to learn, I immersed myself in cookbooks, seeking new techniques and innovative approaches.
For me, culinary skills, techniques, and the knowledge of utilizing fine and diverse ingredients are paramount for success. As a chef, I believe in the power of creativity and delighting guests with unexpected culinary experiences. Now, at 29, I am proud to lead a restaurant group in China, with flagship operations in Shanghai, Beijing, and soon, Jingdezhen. My culinary philosophy revolves around showcasing international flavors while honoring natural ingredients. As I embark on my mission to visit different countries and discover new culinary treasures, I remain committed to the belief that a chef’s purpose lies in creating unforgettable dining experiences that inspire, challenge, and educate guests, leaving a mark and message that can go beyond the dining room.
What is your favorite street food?
Street bbq – Lamien – Kokorec
Which restaurant or food stand do you recommend? (Different from yours) (Add its Instagram handle if possible)
Nomacph
What is your guilty pleasure?
Being alone / Party with friends
What ingredient do you find overrated?
Truffle
What ingredient do you think is underrated?
Most of the seafoods / vegetables
What is your favorite kitchen tool?
Blender / Spatula
What is your worst kitchen nightmare?
Burning my both hands with Dry İce
📸 by @quivver0802
Adrian Ramirez
Adrian Ramirez
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I’ve been drawn to the kitchen since I was a toddler. I would find myself inspecting the ingredients in the pantry or fridge, asking my grandma about different tools and produce, and trying out various dishes she would make. As I grew older, I started helping her cook and making myself available to lend a hand in the kitchen. When I graduated from high school, I needed to make money. At 17, I was hired as a host at Red Lobster. Despite my role, I often found myself in the kitchen. Within a few months, I was promoted to busser, server, and expo. I realized I enjoyed my expo shifts the most, even though working in the front meant more money. One day, when we were short-staffed, I stepped in as a line cook. After that, I became a line cook and eventually a Culinary Supervisor. I worked in that role for five years.
Then, my mentor left for another job, and I decided to move on. I called her to ask if there was a job opening, and there was. I left Red Lobster. I was excited about this opportunity because I would work with my mentor again. I learned how to maintain extra cleanliness, work quickly, and handle pressure, especially since the kitchen was partially open and guests could see us. I spent two years there working as a line cook. Then, an old coworker offered me an opportunity at my current workplace/home, @animae.sandiego, where I have been for almost three years. I have learned a lot from a fantastic team and an outstanding mentor. To my fellow chefs: Always work hard because you never know who could be watching, and you might cross paths later in life.
My dream is to open my own Mexican restaurant in San Diego. It will showcase a more sophisticated and elevated Mexican cuisine. I’d love to see a change in the industry, rewarding low wages and culture. Most kitchens are toxic. I hope we stop letting each other suffer one day and recognize that we are all on the same team. We work in the same restaurant making delicious food. If we can change how we operate regarding service, we can change the overall experience not just for the guests but for ourselves as Chefs.
What is your favorite street food?
Corrundas
Which restaurant or food stand do you recommend? (Different from yours) (Add its Instagram handle if possible)
@wolfinthewoodsmissionhills
What is your guilty pleasure?
Watching Musicals
What ingredient do you find overrated?
Parsley
What ingredient do you think is underrated?
Mint
What is your favorite kitchen tool?
Grilling Tongs
What is your worst kitchen nightmare?
Walking into an empty walk in
@mwatsonnyc reporting from San Diego 📸🎤
Harold Ruiz
Harold Ruiz
My obsession with ramen and food started when I was a kid. My mom, a chef, and my family’s ordering take-out rituals stuck with me. I always thought about becoming a cook, but it wasn’t until I saw Anthony Bourdain’s No Reservations that I knew it was my calling. I started late in the game, though. I thought I’d be a rockstar and my punk band would pay the bills. But, you know, life happened.
Working as a server at a catering company where my mom was a chef exposed me to the back of the house. Then, I landed a gig at @zakthebaker , learned the basics, and met some cool people. Next was @27restaurant , where Chefs Jimmy and Sasha taught me the fundamentals. They saw potential in me and encouraged me to keep pushing. Upland was next, and that’s where I saw the brigade system and learned a lot. But, the kitchen culture was toxic, and I started drinking and partying more than usual.
It wasn’t until @gheemiami that I found my connection with noodles again. I began making noodles for specials and ramen for family meals and met my homie Greg, who was all about pizza. When the pandemic hit, @oldgregspizza told me to start selling my ramen. He said, ‘Why don’t you do ramen like I’m doing pizza?’ And that’s how it all began. I started making ramen kits and doing pop-ups. After three years, I slowed down, took a barback job for the money, and met Ryan Leto, who became my mentor and business partner. He saw my @peacockramen page and wanted to meet up. I wasn’t sure I wanted another kitchen job, but he convinced me he wasn’t just looking for a chef but a partner.
It’s been a year since we opened @dumplings_mi_amor , and the place is thriving. I don’t want anything to ruin this moment, so I’ve also decided to quit alcohol; it’s been two months, and it’s hard in a city like Miami, where all my friends are DJs and bartenders. But, you know, I feel good. I haven’t felt this good in a long time.
- Downtown Miami
Karla Palacio
Karla Palacio
I was born and raised in Bogota. I have been making desserts and sweetening people’s lives for the past eight years. From a very young age, I found my passion for baking. Whenever I came home from school, I only wanted to sit on my bed, watch a cooking channel called “El Gourmet” for hours, and then try replicating the recipes. Hence, I decided to study cooking and pastry at a recognized school in my country.
After completing my studies, I pursued an internship at Four Seasons. During this experience, I realized the importance of passion, respect, and determination to succeed in this industry. Following the completion of my internship, I applied my skills in the professional world. I found an opportunity to work at one of my favorite pastry shops, where I honed my techniques and developed my own style in dessert creation while working with puff pastry dough, cakes, creams, and various sweet treats.
For several years, I worked in a few restaurants, always in the pastry area, until the pandemic hit and everything changed. During the pandemic, I started teaching virtual pastry classes and selling desserts to restaurants in my city. Soon after, I was contacted by SMEG, an Italian luxury appliances brand, to become their ambassador and represent their brand in Colombia.
After some time, I decided to create my place, @jardintragosypasteles, located in the garden of a house with English architecture in Bogotá. Our focus is cocktails and pastries, allowing guests to pair desserts with cocktails for a unique experience.
It’s been quite a journey. I hope the industry keeps evolving for the new generation of cooks, and we can see better remuneration, less abuse, and bullying in the kitchen.
What is your favorite street food?
Empanadas y lechona
Which restaurant or food stand do you recommend? (Different from yours) (Add its Instagram handle if possible)
Mesafranca
What is your guilty pleasure?
Piña colada
What ingredient do you find overrated?
Truffle
What ingredient do you think is underrated?
Honey
What is your favorite kitchen tool?
Spatula knife
What is your worst kitchen nightmare?
Enter the kitchen and the scales doesn’t work.