Zay Colli
Zay Colli
I was born and raised in Nunkini, a small town on the Yucatán Peninsula in Mexico. With my father and grandfather looking after the fields and my mother, aunts, and grandmother passing down their culinary knowledge and family recipes, falling in love with cooking was only natural for me, if not logical, then certainly a matter of time.
Growing up, it was common for us to gather as a family and cook together to make ‘Siintún,’ a typical dish from Nunkini. ‘Siintún’ is even older than the famous cochinita. If we trace back its origins, we find them in pre-Hispanic Yucatán. The Siintun was a preservation method used by hunters. When they went out for several days and caught an animal, they would dig a small hole in the ground, place stones over a bed of firewood that would heat up, then place the animal on leaves from nearby trees over those stones, cover it with more leaves, and finally bury it in dirt, letting it cook for hours while they continued hunting.
The flavors, ingredients, and family gatherings shaped my passion for preserving our cultural identity.
Globalization reaches everywhere. In the village market, where the best-selling items on the Day of the Dead used to be traditional sweets made from local fruits, today’s top sellers are Costco cakes. Where there used to be pride in tradition, today’s younger generations show rejection. And, of course, it’s painful because our food isn’t just something we enjoy—it’s our identity. Traditional dishes represent years of culture, teachings passed down through generations, conversations with your grandmother while cooking, direct connection to the land and what it gives us, admiration, and respect for our past. It’s who we are. If we trade that for the United States industrially made food, using ingredients grown in Colombia, flavored with chemicals from China, and sold in Mexico, then who are we? Where does our identity lie?
Today, I’m the chef at Keexti, a restaurant in Mérida, just an hour away from Nunkini. Whenever possible, I incorporate family recipes into what I do to showcase our traditions through my dishes and the pride I feel for my family’s legacy.
🎤 and 📸 @luisdavidaln
Pearl Steffie
Pearl Steffie
I grew up on a small island in the Philippines, where fine dining was a foreign concept in our simple way of life. As the oldest child in a single-parent family, I always wanted to go abroad and support my three siblings. At first, I enrolled in Hotel and Restaurant Management, but I quickly discovered that my true passion lies in cooking. My grandpa was a chef who inspired me to pursue my culinary dreams. Determined to honor his legacy, I boldly pursued culinary studies in a the big city, leaving behind the familiarity of island life.
When I stepped into culinary school, I was introduced to a vast array of ingredients and techniques that were previously unknown to me. This ignited a newfound passion for exploration and learning, and “I want to cook for the world” became my mantra.
After graduation, I embarked on a journey to Miami and eventually to Beverly Hills, where I established myself in an industry that often presents challenges for women of color. Despite the stereotypes and biases that I faced, I refused to be sidelined. I relentlessly proved my worth and climbed the ranks, finally realizing my dream of owning @kusaki_la, a restaurant in Los Angeles.
Throughout my journey, the memory of my beloved grandfather has been with me. He passed away during the pandemic, and his absence left a void in my life. But I know he is watching over me and is proud of my strides. I grew up on a humble island and later moved to Los Angeles, where I became a part of the competitive culinary scene.
My story is a testament to the fact that even the most ambitious dreams can be realized with determination and passion. Despite my success, I have faced criticism for switching to plant-based cooking. However, being a great chef means having an open mind and being eager to learn more. Switching to plant-based cuisine has challenged my skills and made me more creative, adding an exciting dimension to my work that I embrace wholeheartedly.
What is your favorite street food?
Tacos
Which restaurant or food stand do you recommend? (Different from yours) (Add its Instagram handle if possible)
Fiish Los Angeles
What is your guilty pleasure?
I can eat whole cake after a stressful day at work
What ingredient do you find overrated?
Beef
What ingredient do you think is underrated?
Citrus juices
What is your favorite kitchen tool?
Robot coupe
What is your worst kitchen nightmare?
When my dishwasher call in sick.
Paula Andrea
Paula Andrea
I’m from Bogota, and at 16, I started cooking with my mom. She took baking courses, and I fell in love with the kitchen. So, I decided to pursue a career in culinary arts. One mistake many students make is thinking that graduating from culinary school automatically makes you a chef or lets you skip many positions. But I’ve met many people who never attended culinary school and are now running kitchens. That’s because you need experience beyond studying and need to go through many different outcomes to become a true leader. And when a problem arises, you need to know precisely how to solve it.
During school, I started working part-time in Colombian BBQs. Then, I interned in a hotel kitchen, where I experienced the intensity of the work and the industry’s reality. Now, I can’t look back. The demanding hours have taught me many things beyond work life. I learned the basics of cooking good food for ourselves and our loved ones, which should be a must in a world of fast food. But the most rewarding part of the industry is how one meal can make people feel.
I almost gave up once when I had the opportunity to open a pizzeria from scratch, creating everything – the dough, the sauces, the sourcing – but suddenly, the owners got into a fight, and I found myself out of it. I felt so low because, as a cook, your food sometimes becomes an extension of yourself, and it can become personal. But the industry showed me its infinite diversity, and working in a place where fire was the main element and traditional food was the core made me find enough reasons to continue in the industry!
Today, I’m working in a place where food, drinks, and Tejo, a Colombian cultural recreational game, come together. I want to keep learning and giving my 100% to this industry, but as I grow, I hope the respect and remuneration in this industry do.
Emanuele Bearzi
Emanuele Bearzi
Growing up, my twin brother Roberto and I shared a dream of opening a restaurant in Italy, driven by the passion for cooking that our mother instilled in us. After completing culinary school, we both entered the restaurant industry. However, my journey diverged when I was called to serve in the military. Meanwhile, my brother, considered ‘too skinny’ for service, continued to refine his cooking skills by working in various restaurants in the city.
During my time in the military, I had my ups and downs, but I was fortunate to be assigned to do what I do best—spending a year on the base preparing pastries and food for the generals. After my service, my brother and I decided to relocate to Miami and pursue our dream of opening an Italian restaurant. We found the perfect spot in Downtown Miami for Ristorante Fratelli Milano, with historic architecture that felt reminiscent of Milan.
My brother Roberto took charge of the savory side while I focused on creating pastries and fresh pasta. With the flawless management of the front of the house by our partner, Fiorella, we established ourselves as the only traditional Italian restaurant in the area.
Witnessing the transformation of the city around us has been truly remarkable. Seeing the growth of loyal customers and employees who have supported and believed in us for 17 years is a daily inspiration. We plan to continue growing as our neighborhood does without losing our identity and offering that timeless comfort and hospitality we are known for.
During these years, we have ventured into other businesses and concepts, but I believe there is a profound connection between food, love, and the place you cook for – the people, the stories, and the history all matter.
This enduring connection with our specific location motivates me to return to the kitchen every morning, ensuring that our fresh pasta is always available and our pastry cooler remains well-stocked.
Roman Troncoso
Roman Troncoso
I am a Chilean who has been working since the age of 15. I started as a cupbearer, then moved on to being a waiter, bartender, and eventually a cook. I studied gastronomy because I feel like the kitchen is the only place where I can express myself by sharing stories and feelings through food.
It all started with my dad’s weekend BBQs. We used to have a great time together, laughing and enjoying delicious food. However, things changed when he passed away just before I started university. I found it difficult to show affection and communicate with others. To keep myself busy and meet new people, I started cooking. It helped me a lot, and most importantly, I remembered my dad’s words: ‘Be better every day, not better than anyone else, but improve yourself every day and support those who are by your side.’
After school, I got into catering and worked as an intern. Eventually, I became a sous chef and then a restaurant chef. I moved around quite a bit before starting my own business @Clandestino_FoodStudio. It hasn’t been a breeze, but I’ve learned a ton along the way. Nowadays, I’m an entrepreneur who teaches classes for women who run households, and I’m also a high school teacher. It’s been a tough road, but it’s a fantastic job because you experience the world outside four walls, contribute to culture science, and help pave the way for future generations.
Nowadays, I’m really into cooking recipes passed down from my grandparents or that have some historical significance. I think preserving and sharing our cultural heritage with younger generations is essential. It’s also cool that cooking allows me to explore different parts of the world and meet new people passionate about food and cooking.
What is your favorite street food?
Completos
Which restaurant or food stand do you recommend? (Different from yours) (Add its Instagram handle if possible)
@Patagonia.sushi
What is your guilty pleasure?
Una buena empanada de pino
What ingredient do you find overrated?
Pro
What ingredient do you think is underrated?
La Trufa
What is your favorite kitchen tool?
Soplete
What is your worst kitchen nightmare?
Las alergias alimentarias no informadas
Is there someone you would like to nominate for an interview? (Add Instagram handle)
@Josematamala_chef
Katarina Vrenc
I was born and raised in Croatia, where I developed an early love for cooking. Growing up in a small village, working hard, farming, caring for animals, and living in harmony with nature came naturally to me. However, when I moved to the city, I decided to study gastronomy to become a gastro journalist. Still, my career plans changed after my first experience working in a professional kitchen. I instantly realized the rush, hard work, teamwork, and risks involved in the kitchen, and I felt driven to become a chef.
Cooking and creating are my biggest passions and drives. Our restaurant concept, which we call “fun dining,” is far from the acceptable dining norms. We prepare honest food with a sharing plates philosophy while making it enjoyable. Sharing food with others is such an essential part of our culture. I’m all about keeping things simple, which is crucial to enjoying life. That’s why I absolutely love this tradition as a way of really connecting with others.
The kitchen is mentally and physically demanding, vibrant, changeable, and value-heavy, making it suitable for only some. However, cooking for others is one of the most intimate ways to express oneself. Creating dishes, providing people with a new experience through food, and telling your story at the table where everything begins and ends are some of the most beautiful feelings in the world.
I am grateful to work at @sopalzgb with a fantastic team of young, supportive, hard-working, and intelligent individuals who share the same goal. I believe that my responsibility is to create a pleasant and healthy family environment in our kitchen because the energy and coexistence of our small community are reflected in every dish we serve.
In the future, I hope the industry prioritizes the well-being of its workers by creating sustainable working conditions. The current norm of working 16 or more hours daily to keep up with trends needs to change.
What is your favorite street food?
A good bowl of Ramen. It cures every stressful day and hangover too. 🙂
Which restaurant or food stand do you recommend? (Different from yours) (Add its Instagram handle if possible)
Restaurant Gola in Zagreb. A great place to eat hearty food and have a glass of good natural wine.
What is your guilty pleasure?
Wine and bread. Always seeking for more.
What ingredient do you find overrated?
There is no such ingredient . I believe we should have a huge respect for every ingredient nature gave us.
What ingredient do you think is underrated?
Blue fish.
What is your favorite kitchen tool?
Knife.
What is your worst kitchen nightmare?
To loose the passion for cooking and still doing that.
Wayne Sharpe
Wayne Sharpe
I grew up in Kingstown, Jamaica. My stepmom was not a fan of cooking, so I had to take over and prepare meals for the family. I soon found myself cooking for my siblings and cousins all the time. I enjoyed celebrating those I care about with food, and this love for cooking continued throughout high school. I even got formal training in the hospitality school of Jamaica.
Later in life, I moved to Miami, where I met an incredible lady who took me under her wing and introduced me to new culinary concepts. Then, I moved to Atlanta and opened a restaurant where I finally got the chance to become a chef-partner at this fantastic place called Escovitchez.
In 2020, I returned to Miami and plunged into the fast-casual restaurant scene alongside my partners with EatJrk. Although I was initially hesitant to leave my fine dining roots behind, fate had other plans. As we prepared to open our second location, an unexpected opportunity fell into our laps – an extra space perfect for a speakeasy. We started by serving craft cocktails and spinning our favorite tunes, but something was missing: a culinary experience to match. So, I found myself back in fine dining, reminded of the rewarding satisfaction of creating an experience and seeing guests enjoy every single moment. It takes more hands and hard work, but at the end of the shift, it fills me with joy.
Sometimes, things fall into place without you even realizing it. Life has a funny way of making your wildest dreams come true, and that’s precisely what happened to me. I now have the perfect space and the best of both worlds. It’s a fast-casual spot during the day but turns into a fine-dining, cool speakeasy at night. I couldn’t have asked for anything better!
Oscar Lopez
Oscar Lopez
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I was born in Juarez, Chihuahua, Mexico, but was raised in El Paso, Texas. My culinary journey began when I was just 15, washing dishes in the kitchen. Little did I know this would ignite a profound passion.
The long shifts in the kitchen, the chef yelling and throwing dishes, and the intensity of it all gave me character and fueled my ambition to learn, grow, and explore the world through food.
Then, in May 2018, I discovered that my absent father was a chef like me! Even though I had grown up without a father figure, I realized the passion for cooking was in my blood.
As a young cook, or as we call it in my hometown, a “cocinero,” the kitchen taught me valuable good and bad lessons. I was fortunate to start my journey just after the era of molecular fine dining and locally sourced ingredients, exemplified by places like Eleven Madison Park. So I was lucky enough to jump then, always ready to say “YES, CHEF,” regardless of the situation.
My journey led me to New York City, where dreams came true without needing to wake up because reality is just as dreamlike, where every cuisine was within reach. Surrounded by Michelin-star chefs, emerging talents, and badass chefs, I feel like a sponge soaking up knowledge. Amid the chaos and excitement, one thing was clear: to evolve as a chef, I needed to learn, travel, and bring those experiences back with me.
When I started working in a fast-paced fine-dining restaurant, the cooks doubted me because of my origins. I was tasked with the busiest station on the line, sauté, handling hundreds of orders daily. They tried to put me down, but I persevered and proved them wrong.
Looking to the future, I hope to see changes in the culinary industry towards a healthier environment and an outdated kitchen culture.
What is your favorite street food?
Tacos
Which restaurant or food stand do you recommend? (Different from yours) (Add its Instagram handle if possible)
Taqueria número 1, clay restaunrant in NYC
What is your guilty pleasure?
Flan
What ingredient do you find overrated?
Truffle oil
What ingredient do you think is underrated?
Condense milk
What is your favorite kitchen tool?
Mandoline
What is your worst kitchen nightmare?
The staff walking out
Lexi van Breugel
Lexi van Breugel
I was born and raised in London but spent much of my childhood visiting family throughout Europe and Asia. Food always played a central role during these family gatherings, and cooking at these special events developed my passion for exploring unusual ingredients and spices from across the globe. Over the past few years, I have explored international cuisine, blending South Korean and Sri Lankan flavors with British produce.
I joined the hospitality industry in 2021 at London’s Fallow restaurant, where sustainable cookery was a top priority. I learned to transform overlooked ingredients into stunning dishes and trained as the in-house butcher for four months. This experience taught me how to utilize every part of the animal and reduce waste. I am currently working at @daterrarestaurant, a 2-Michelin-starred restaurant that showcases Brazilian cuisine at its most refined to expand my knowledge of international gastronomy.
To connect with the London food community on a broader scale, I have also been involved in the pop-up scene here as co-founder of Root Supper Club. Root evolved out of the realization that many talented chefs work immensely hard for very little recognition. These events provide chefs with a platform to showcase their culinary skills by curating a unique menu for one evening. They have also allowed me to become more in tune with other sides of hospitality.
Working in the food industry can be both challenging and rewarding. Despite the sacrifices that come with it, the endless opportunities to learn and grow can be addictive. Having spent three years in this field, I am eager to see changes in the leadership style in some kitchens. The military-style approach needs to be updated and eliminated. Although there has been some progress in achieving work-life balance, there’s still more that can be done to make it better.
What is your favorite street food?
Buchimgae, Korean seafood pancake
Which restaurant or food stand do you recommend? (Different from yours) (Add its Instagram handle if possible)
mangal_ocakbasi
What is your guilty pleasure?
A huge meat platter of offal and undetectable meats from Mangal Ocakbasi in Dalston. Followed by a complementary plate of their unbelievable Baklava.
What ingredient do you find overrated?
I haven’t come across an ingredient that I find overrated yet.
What ingredient do you think is underrated?
goats butter
What is your favorite kitchen tool?
I am currently on the pastry section and find a dough scraper incredibly useful.
What is your worst kitchen nightmare?
Not checking the raw fish properly… so serving a huge parasitic worm to a customer.
Is there someone you would like to nominate for an interview? (Add Instagram handle)
Beatriz Cuvolo, @beatrizcuvolo
Sergio Quintero
Sergio Quintero
I come from a small town called La Ceja, near Medellin. My parents worked long hours while I was growing up, so I had to start caring for my younger sister when I was only seven. That’s when my mother taught me how to cook traditional Colombian dishes as she started selling them from home with the idea of saving money to buy her own house. During my teens, I was more focused on becoming a musician. I had taken different courses and started to make some money, but food was always surrounding me. Even during events, I saw how important food was in all those weddings and celebrations. These experiences sparked my interest in culinary arts, and ever since then, I’ve been on a journey to explore and expand my cooking skills.
After graduating high school, I had to choose between music and gastronomy, but studying gastronomy in Colombia was expensive. Luckily, I was selected for a cooking program at Sena and attended daily despite living half an hour away. Eventually, I had the opportunity to intern at Carmen Restaurant in Medellín and started working there in the fish area. During my internship, I went through all the kitchen stations, and thankfully, I am now the chef there alongside my partner, Juan José. We have been through many difficult moments. Being a cook is more than just preparing food. It’s about responsibility and transmitting feelings. Cooking with love and joy is crucial as it reflects in your food.
Working in a kitchen is demanding and requires a lot from an individual. It is a high-pressure job that involves dealing with emotions and feelings. Not everyone can withstand the pressure of providing service to customers who are eagerly waiting for their food.
It’s great to see how kitchens have evolved and how people are becoming more receptive to cooking. We often forget we are not only serving others but also keeping our traditions alive and helping our community by supporting small-scale and local producers. Today, I am grateful for the opportunities, vision, and purpose that @carmenrestaurante has inspired me to pursue, and last but not least, my Mom.