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Looking to the future, I hope to see changes in the culinary industry towards a healthier environment and an outdated kitchen culture.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.
Gerardo Rizzo
Gerardo Rizzo
I am originally from Guatemala, and my passion for cooking began at a young age. I enrolled in Guatemala City’s renowned culinary school “ITECAP.” After completing my education, I had the chance to work as a kitchen assistant on a cruise ship for a year. Traveling the world had always been a dream of mine, and leaving my homeland was necessary to broaden my horizons.
Destiny led me to Portugal, where I immigrated and worked at local kitchens and catering companies. Later, I worked with Hard Rock Cafe, and my journey with them took me from Lisbon to Austria and finally to Sevilla, Spain. I served as a kitchen manager for my last two years with them. However, in 2019, I decided to make a change in my culinary career and quit.
I went on a five-month backpacking adventure across Asia, which reignited my passion for cooking. It exposed me to a variety of flavors and culinary traditions and felt like a graduation of sorts. This trip enriched my knowledge, realizing that continuous learning and innovation are crucial in the culinary field.
While traveling in Asia, I explored five countries and enjoyed their unique cuisines. However, I was most fascinated by staying with families and experiencing their culture through food. I had the opportunity to converse with locals, which often led to heartfelt invitations to dine in their homes. These experiences inspired me to create Bora, where guests are welcomed into my home, and I cook for them.
Back in Guatemala, My wife and I started hosting dinners in our apartment. As demand grew, we transitioned to private dinners where guests paid to join us at our dining table. Finally, we opened Bora, offering the same warmth and hospitality as you were in our home.
Currently, I’m based in Paredon, specializing in fresh seafood despite village growth and power outages. Looking ahead, I plan to specialize in fish further, embarking on early morning fishing trips to bring the freshest catch. I aim to create unique and delectable dishes using every part of the fish, offering guests an unforgettable culinary experience!
📸& 🎤 by @christianguval our coastal 🌊 reporter!
Olly Santoro
Olly Santoro.
I began my cooking journey in London in 2019. After working at Front of House, I was drawn to the fast-paced and creative kitchen environment. I was always eager to plate desserts or snacks and would jump at any chance to shout “service.” There was something attractive and strangely glamorous about it all. I recall being told, “You really love being a chef, don’t you?” – a sentiment that has always been obvious to everyone.
Cooking has always been a way for me to feel more connected to my Sicilian heritage. Although I grew up in London and have never lived in Italy or Sicily, my dad’s fond memories of his mum’s (my Nonna’s) cooking have always inspired me. He made me feel like his nostalgia was my own, creating a shared experience. The simplistic, rustic nature of the trattorie feels like home to me.
Cooking in this style links me to places I feel connected to, especially Since my Nonno passed away last year; my duty is to continue cooking and learning more about myself. It gives me the energy to push forward in an industry that can sometimes be unforgiving and tiring. But give me some meat, offal, or beans to braise, and I’ll always be happy.
There’s something almost therapeutic about sitting in an Italian cafe and enjoying a bowl of beans in olive oil. Many people might associate this feeling with drinking a Guinness in a warm, dimly lit pub. I believe that the ultimate goal of cooking should be to make people feel this way—to create dishes that nourish the body and feed the soul.
For me, nose-to-tail cooking is essential. Nothing should go to waste, and the creativity that arises from this philosophy shapes much of the food I cook. When I work with an ingredient and use every part of it, I respect the produce and learn more about the industry. It’s a great way to gain a deeper understanding of food and connect with the ingredients meaningfully.
I hope the food industry moves towards a zero-waste approach and eliminates sous vide cooking. It’s inspiring for chefs and better for the environment; the love and care in cooking should not involve wrapping food in plastic and cooking it in water.
Solange
Solange
I am from Cali, Colombia. I started in the kitchen at 15. My mom is a professional cook; she used to work for a catering company that handled huge events. My starting point was that same company, but I began as a steward. It’s not an easy task, and certainly not as glamorous as they depict it on TV. Since we didn’t have a stable location like a restaurant, there were no dishwashing machines. In fact, you were the machine. During events, we served all kinds of small plates, forks, and knives. It was wild to see almost 1,500 dishes coming into the kitchen almost at the same time.
I spent a couple of years with that company, helping with preparation and eventually moving into serving. Then, I decided to move to the capital, Bogota. After working so hard in that catering company, all the other jobs that came my way seemed easy. I worked more in the front of the house, but somehow, with time, I started missing my time in the kitchen. Even though it’s a tough job, crafting or creating something that someone will enjoy fills your soul in a way I can’t explain.
Working so close to fire and heat has been an experience. Initially, it was hard, but you get used to it and become one with the element. From here, you witness servers who can’t even stand the heat, but I kind of enjoy it now, especially knowing that this natural element adds such great flavor to the food. Cooking with wood fire has been a part of us for generations, and it has made my cooking journey more meaningful.
Tam Pham
Tam Pham
I’m from Saigon, Vietnam. I came to the USA in 2008, settling in Seattle for my first three years and then Miami. During those college dorm years, I deeply missed Vietnamese cuisine and had no nearby options. So, I gradually taught myself to cook by seeking advice from family, reading, and watching YouTube tutorials.
Hospitality has always captivated me because it offers many opportunities, such as working on cruise ships, hotels, coffee shops, catering,etc. I explored various roles, from managing a hotel to running a coffee shop. Finally, I decided to venture into restaurants to understand the operation better. Transitioning from a front-of-house role to management, I even contributed to opening a concept under Genuine Hospitality Group. During those days, I saw how professional kitchens operated with a closer look.
In 2019, my partner and I embarked on a small project: a supper club at our house. It was an informal gathering where we prepared Vietnamese dishes we loved and couldn’t find elsewhere. The concept evolved; it became an official supper club after the second event. We charged a small fee to cover food and drinks, just enough to break even. It wasn’t about profit but practicing my culinary skills and having fun.
In 2020, amidst layoffs, we boldly decided to give everything to our supper club project, @tam.tam.mia Easy to remember, it has a charm that resonates with everyone—even strangers call me Tam Tam. It’s a name that in Vietnamese means ‘heart,’ symbolizing two hearts, the union between me and Harry, my partner.
Our journey gained momentum when we seized the opportunity to transform into a pop-up at 1800 Lucky. Featuring a curated menu, our pop-up exceeded all expectations. Encouraged by this success, we ventured further, hosting another pop-up in Little River.
Looking back, I’m grateful for my partner, dedicated staff, and supportive friends who have been part of TamTam. From the ones with years of experience in the restaurant and bar industry to the ones just starting, each one played a vital role in making our project a reality. Without their support and hard work, we wouldn’t be where we are today.
Karely Ibañez
Karely Ibañez
I grew up with the dream of becoming a lawyer, but it wasn’t until my 8th semester that I began to realize how complex and challenging it was, especially in this country. I saw how many contradictions existed within the legal system, and despite my knowledge of the law, there always seemed to be loopholes. It was during this time that I made the decision to quit law school, a choice I kept hidden from my family for a while.
Following my departure from law school, I secretly enrolled in a culinary school to pursue my passion for cooking.
In the culinary world, food follows a natural cycle and a set of laws that are less contentious. By using the right ingredients, treating them with respect, and applying proper techniques, the outcome is usually satisfying. In contrast, the legal realm is unpredictable; even if you do everything by the book, unexpected results can still occur.
Eventually, my family learned about my change in career path. While the initial period was challenging, they ultimately wanted me to find happiness. Despite the difficulties and tears shed along the way, I hold onto the dream of owning my own place. I believe that every cook shares this aspiration. While we may enjoy the journey, it’s important not to lose sight of our destination.
Andrea Merenda
Andrea Merenda
Growing up in my mom’s kitchen in Gallipoli 🇮🇹, surrounded by all those fantastic smells, I knew I wanted to be a chef. Even though I had to leave home to pursue my culinary dreams, I never lost my passion for my homeland’s cuisine. It’s not just a job to me—it’s like my destiny, something I’ve wanted to do since I was a kid.
Traveling the world opened my eyes to many different flavors and cooking styles. It’s like I collected all these cool ideas and brought them back home with me. Now, whipping up dishes with local ingredients feels like creating a work of art full of colors and tastes that not just pop but also tell a story full of heritage.
Seeing people enjoy my food is the best feeling ever. All the hard work and long hours in the kitchen pay off when I see those smiles. I feel so lucky to work with fresh ingredients and turn them into something special every day.
Looking ahead, I’m excited to keep learning and trying new things in the kitchen. There’s always room to grow and experiment, and I’m ready to take on whatever challenges come my way. Apron on, game face on—I’m here to cook up a storm and have a blast doing it!
What is your favorite street food?
Pizza
Which restaurant or food stand do you recommend? (Different from yours) (Add its Instagram handle if possible)
Erminia cucina agricola
What is your guilty pleasure?
Pasta
What ingredient do you find overrated?
None
What ingredient do you think is underrated?
Vegetables
What is your favorite kitchen tool?
Frying pan
What is your worst kitchen nightmare?
Heat
Saraj Mohamad
Saraj Mohamad
I pursued Hotel Management in India, torn between two paths in school: joining the Indian Army or pursuing a career as a chef. Unable to clear the Army exam, I embraced my second option, influenced by my father, a chef in the Army.
During my second year of graduation, I interned at The Leela Delhi Hotel. Despite exposure to various departments, my heart was set on the kitchen. The demanding hours, often spanning 12-15 hours a day, didn’t deter my passion. I’d even stay after my shift to immerse myself further.
Post-graduation in India, I ventured to the UAE for an internship in 2020, only to face the onset of the COVID-19 pandemic, disrupting my plans. Undeterred, I sought employment and, remarkably, secured a position in RAS AL KHAIMAH during a time when job losses were rampant worldwide.
Starting my culinary journey in the pastry section of a small café, I transitioned to the hot kitchen after five months. After, I relocated to Dubai. Now, four years into this industry, I can’t envision myself anywhere else.
The kitchen’s adrenaline during service hours became the allure that captivated me. My mentors, colleagues, and the challenges of the kitchen have not only shaped me but continue to do so. In this dynamic environment, I’ve learned the art of maintaining composure amid chaos.
I In 2022, I participated in the Chef Poissonier of the Year competition, securing a spot among the top four contestants in the UAE. Despite years in the industry, I acknowledge there’s still much to learn. The kitchen has not only honed my culinary skills but also forged me into a mentally resilient individual, transitioning from a kid to a man.
What is your favorite street food?
Shawarma
Which restaurant or food stand do you recommend? (Different from yours) (Add its Instagram handle if possible)
3Fils
What is your guilty pleasure?
Allo Paratha,an Indian stuffed paratha.
What ingredient do you find overrated?
Truffles
What ingredient do you think is underrated?
Salt
What is your favorite kitchen tool?
Small offset spatula.
What is your worst kitchen nightmare?
During service if there is any kind of issue with the equipment.