Jean
Jean
My culinary journey began in the fields at Blue Hill farm, where I learned about food and developed a deep appreciation for it. After that, I landed a job at a small mom-and-pop restaurant in the outskirts of my hometown, starting out as a dishwasher and prep assistant. In the evenings, I worked at a fine dining restaurant alongside a Michelin-star chef, which really fueled my desire to learn more and understand how to treat ingredients better to bring out their best.
Farming provided me with a strong foundation and understanding of food, which has always been a passion of mine. Eventually, I felt the urge to do something more hands-on with the harvest, which led me to the kitchen where I’ve been able to continue exploring my love for food and cooking.
Bonita
I’m Bonita, Head Chef and Director at Café Van Gogh. We serve delicious, seasonally-focused vegan food. Our social mission focuses on training individuals with learning disabilities in hospitality.
Some seek to build confidence and social skills, so we tailor our training to each person, be it front-of-house or kitchen skills. I oversee the kitchen, menus, and manage kitchen volunteers. It’s more than cooking; it’s about fostering connection, growth, and skills overall—making it a truly enriching experience for everyone.
In 2015, we initially started as a vegetarian restaurant but fully embraced veganism around 2017. This shift gained us popularity, attracting non-vegans too. Being vegan ourselves for moral reasons, my business partner and I believe in serving food that reflects our values.
I hope customers feel the passion and purpose behind what we do. It’s more than just a love for food; it’s about serving with a purpose. We’re committed to compassion, empathy, and kindness toward people, animals, and the environment.
I’m originally from Buckinghamshire and moved to London at 19. Uncertain about my career path, I completed a pastry course and began in the hospitality industry. My first job in London was at Corsica Studios, working behind the bar.
The experience instilled a strong work ethic through long, busy shifts. Transitioning to restaurants, I initially worked in meat and fish-focused establishments as a vegetarian, honing fundamental skills that I later transferred to vegan cooking.
Still unsure if I wanted to be a chef, I traveled to India and Sri Lanka, particularly Waikiki, which exposed me to a rich veggie-focused culinary scene. The experience opened my eyes to the incredible variety and flavors.
Upon returning, fueled by the desire to delve into veganism, I pursued a dedicated path, working exclusively in veggie and vegan restaurants, production kitchens, and as a vegan recipe developer.
I lost both my parents at fairly young ages, my mum when I was 17 and my dad when I was 27, but they are the reason why I do the job that I do. I was always encouraged to have fun, enjoy life, and do what I love!
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📸🎙️by @delphine.cookk HOTK Reporter 🌍
Febin Johnson
Febin Johnson
Today I reside in Seattle, where I work for @TableCateringCo. I’ve been in this industry for seven years. In my second year, a guest told me that my food reminded her of someone who used to cook for her but had recently passed away. Knowing that I could create a special, meaningful moment for someone through food deeply touched me and inspired me to pursue my dream.
My culinary adventure has been a remarkable one, characterized by the exploration of diverse cuisines. From the outset, I was captivated by the idea of uncovering the secrets behind the fusion of ingredients, techniques, and traditions from various corners of the globe. In my early years, I immersed myself in the intricacies of authentic Asian flavors. I delved into the harmonious balance of spices in Thai cuisine, the umami-rich traditions of Japanese cooking, the fiery passion of Indian dishes where I was born, and the comfort of Chinese culinary creations. Each country I worked in imparted great skills and valuable insight into the cultural significance and history behind the dishes.
After some time, Scotland, renowned for its culinary excellence, offered me an unparalleled learning experience. Here, I honed my skills in classical French cooking, exposing me to centuries-old techniques and traditions.
My adventures brought me to discover American cuisine’s dynamic and innovative realm. It’s a style of cooking that beautifully blends various culinary influences, reflecting the nation’s diversity. I learned the importance of creativity and fusion.
In the culinary world, many struggle with mental illness, and there should be a proper system in place to support emotional and psychological wellness among industry professionals.
What is your favorite street food?
Indian Vada paav – love it!
Which restaurant or food stand do you recommend? (Different from yours) (Add its Instagram handle if possible)
Altura, Seattle
What is your guilty pleasure?
Wine and oreos
What ingredient do you find overrated?
Truffle
What ingredient do you think is underrated?
Vinegar – A good vinegar works magic!
What is your favorite kitchen tool?
Utility knife
What is your worst kitchen nightmare?
Fryer leaks/pour outs
Debora Fadul
My name is Debora Fadul.
My kitchen story started early; my grandmother would source helpful hands, and I would observe and learn. This is where the purpose of cooking and the joy of serving started for me. She grew up in a pre-globalized world, so recipes were passed down by generations. They were made with fresh local ingredients and cooked amongst the family. Food was to celebrate, unite, and bring joy to the table.
After attending a local cooking school, I started my cooking career by opening an outdoor creative catering business at 21. This led me to explore the Guatemalan agricultural landscape. Guatemala is known as ‘the land of eternal spring,’ thanks to mineral-rich volcanic soils and a humid tropical climate—everything grows lush and delicious all the time.
In Guatemala, because of many complex external influences, imported products and cuisine are always valued more. Through many conversations, I realized that, as chefs, we play a vital role. We influence how society structures around food—how it is grown, how and where it is transported, marketed, and how it will be consumed.
I gathered all my courage to open the doors to DIACÁ, our restaurant, to share the value within Guatemala. Through six micro-seasonal menus, we showcase incredible versions of everyday products pieced together and connected in a manner that highlights each season’s theme and ephemeral characters and flavors.
15 years ago, a visit to a specialty coffee farm shaped my approach to ingredients. Inspired by how coffee enthusiasts connected with their craft, I instilled a similar ethos in my team. Our unconventional method involves dialogues with producers about seasonal offerings. Using our in-house “Sensory Ecosystem,” we analyze fresh samples to inspire recipes. Whether it’s an unexpectedly sweet pepper or a salty, minerally fruit harvest, we celebrate each ingredient’s individuality.
The restaurant industry must give, heal, regenerate, and connect, not take or dictate. We should be flexible, adapting to nature instead of forcing it. As chefs we have a profound role in society, which we are still beginning to define and discover.
What is your favorite street food?
Elote asado or shukos.
Which restaurant or food stand do you recommend? (Different from yours) (Add its Instagram handle if possible)
Hard to decided between this 4 : Prudencia / Barriga Llena / Nana / Salvo Patria
What is your guilty pleasure?
Cheddar chips inside of a cream cheese sandwich with guacamole.
What ingredient do you find overrated?
Canned food
What ingredient do you think is underrated?
Corn
What is your favorite kitchen tool?
TIME
What is your worst kitchen nightmare?
Messy work area.
Is there someone you would like to nominate for an interview? (Add Instagram handle)
Maru Molina from El Salvador.
Andrea Adornetto
My name is Andrea, I was born in Sicily and now I’m a chef in Riyadh, Saudi Arabia.
I went to cooking school as a joke. After the first training in the kitchen, when I put on the white jacket.. I suppose that was the moment I fell in love.
It wasn’t always beautiful, there were moments in which I felt like giving up. But I persevered. I was always hungry to learn.
Every day is an opportunity to restart, to do better. Bad days happen…but it’s on us to make them right.
During the journey I’ve met people who have changed my ways of understanding the kitchen, chefs who have taught me not only professionally but humanly too. They’ve explained to me the importance of being kind to others and communicating emotions through food. It is often said that we need to leave emotions out of the kitchen, but to some extent, if the only emotion we put into a dish is our own and we don’t care about others, eventually your team won’t last long.
I’m sure my hunger to know won’t fade, I’ve dedicated everything to this life, and I’m not going to stop.
Luis Jesus
Luis Jesus
It all began when I was just 15 years old. It started as a summer job working in the kitchen, but it captivated me, and it was the ride to an endless road of culinary adventures.
I was born on the island of Madeira, Funchal, Portugal. and it’s where I currently reside. I ventured into culinary school for a while but eventually quit. Instead, I learned by doing, by experimenting. It was tough as hell at the beginning.
What I love most about cooking is the ability to ignite emotions and new experiences in people. It’s what keeps me in the industry. Every aspect of a dish counts, from how we prepare it to how we present it; it tells a story. I transitioned into fine dining and realized that I was addicted. Some might call me a workaholic, but I don’t care; it’s what I love to do. Despite the difficulties, I am driven to return to the kitchen daily. It’s the desire to do more, be more, and keep pushing the boundaries of my abilities. We all have bad days, but we persevere.
One moment that genuinely marked me was when I left one of the best kitchen teams I’d ever been a part of. In the locker room, I couldn’t hold back my tears. It was the sense of camaraderie and the commitment we had that left a lasting impression.
It’s a privilege to directly impact someone’s day, feeding them and creating a meal that brings them joy. The most valuable lesson I’ve learned in the kitchen is to admit your mistakes and never repeat them. It’s crucial to learn from your failures and grow as a chef.
To my fellow cooks worldwide, don’t stop at the first obstacle; keep going and remain humble. Learning is a continuous process that opens doors to new experiences and opportunities. It’s like a passport to anywhere you want to go in the culinary world.
Brian McDonald
My name is Brian McDonald.
I grew up in the projects of Charlestown, Massachusetts, in a large family. Food was the most crucial moment of each day. Church food banks and farmers markets all stretched to feed five kids.
Living in a city with such a diverse culture and history, paired with low-income and resourceful parents, the kitchen was a playground of creativity and flavor influenced by the culture of my city. Time slowed down; burdens were released when bread was broken.
In the name of opportunity, my hard-working parents moved us out of the city and into the country in Chattanooga, TN. The move did away with concrete and bricks and traded it in for mountains, farmland, and a new potential—an entirely new influx of culture, history, and a different pace of life.
One of my first jobs when I was young was in a restaurant, in the dish pit. I loved the kitchen; I couldn’t stay out of it. Despite many careers, I’d always find my way back into the kitchen. Food was still the best time of my day, even when it was work.
About three years ago, I decided I wanted every day to be how I felt when cooking. So, I started a pop-up restaurant and dedicated my life to chasing the feeling that cooking brings me. I showed the world what I thought of food and an undiluted version of me, and I never felt more seen.
These days, the hard days and chaos are still muted every time I turn on the stove, every time a farmer comes in the back door, and every dish that hits the pass. This time, the difference is that it’s my restaurant @macs_kitchenandbar and every cut, sear, and chop is connected to the ones who grew it.
There was a transformative moment in my journey when I took a job for a non-profit organization as a chef. I spent six years teaching kids where their food came from and introduced them to cuisines they otherwise wouldn’t have experienced at a young age.
I hope my restaurant can continue shifting my city into focusing on slow food made with time and care and to see the revitalization of a food system in Tennessee that used to feed itself off its own land.
What is your favorite street food?
As simple as it may seem, a hot dog.
Which restaurant or food stand do you recommend? (Different from yours) (Add its Instagram handle if possible)
@callioperestaurant
What is your guilty pleasure?
Pizza. Thick or thin, in crust we trust.
What ingredient do you find overrated?
Not an ingredient, but fried food.
What ingredient do you think is underrated?
Peas.
What is your favorite kitchen tool?
The spoon I use for grits, it’s the grit spoon.
What is your worst kitchen nightmare?
A silent ticket machine.
Cameron Ingle
Cameron Ingle
It all began on my 12th birthday after seeing a family friend in his kitchen. Intrigued, he invited me into the kitchen, and from that moment on, I fell in love with the kitchen’s smell, sound, and pulsating energy.
Shortly after, I began my culinary journey as a three-day apprentice, undertaking tasks such as inventory and minor projects. Over time, I graduated to salads, then to the veggie station. The lessons from those formative years still resonate 22 years into my career.
At 34, I am incredibly fortunate to have collaborated with remarkable chefs and brilliant mentors. I spent 5 years under Chef Thad Gilles at a small French fusion restaurant in Ann Arbor, Michigan. Later, I went to work for Thomas Keller at Bouchon Bistro in Beverly Hills. The kitchen put me into the orbit of some of my best and favorite mentors, Rory Herrmann, Carolyn Nugent, and Alan Ramos.
I navigated through experiences with owners and chefs who taught me valuable lessons in what not to do. After those dark months, I found myself in the kitchen of Ori Manashe, rightfully nicknamed La Bestia (the beast). His kitchen tested every ounce of skill and changed my entire thought process when he told me I needed to cook like a grandma. This helped me understand the importance of cooking with intention and grace.
Then came Blue Hill and Dan Barber, a culmination of perfection and education. I learned from Dan to avoid getting stuck chasing accolades and stars and that a star changes nothing in how you cook.
As chefs, we must recognize the necessity of providing our cooks with the space to grow within our kitchens. Without the next generation understanding that mentorship is crucial, we risk dying out. The essence of a chef’s job is to make everyone on their team better. By understanding their goals and earning their trust, we can guide them.
At Marisi @marisilajolla in San Diego, I inherited a team of chefs and cooks who are hungry to learn and driven by goals. I hope to return to New York one day and eventually return to Detroit/Michigan, my hometown. Nothing beats the experience of New York farming and So Cal for the winter.
What is your favorite street food?
Dirty water dog in NYC
Which restaurant or food stand do you recommend? (Different from yours) (Add its Instagram handle if possible)
Tamar shawarma in Santa Barbara @tamarsantabarbara
What is your guilty pleasure?
Chic-fil-a
What ingredient do you find overrated?
Uni, its good but not that amazing
What ingredient do you think is underrated?
Oats and grains in general
What is your favorite kitchen tool?
My knife
What is your worst kitchen nightmare?
Straining stock and the chinois breaks on the last little bit im straining and i have to start all over again.
Interviewed 🎤📸 by @mwatsonnyc
Aminah
Aminah
I started cooking a lot at home during the pandemic, mainly foods I ate in New York, Mediterranean style to be more specific, and I found I loved it. But I wanted to learn how to cook professionally, and in the process, I got the opportunity to meet the chef I work with now. He allowed me to work in his kitchen, where I’ve been the last couple of months.
Before the pandemic hit, I worked in tech at Apple, and one of the things I brought over from my former career was paying close attention to detail and being very organized—two factors I found important then and now in my current profession. Good listening skills are another essential factor too.
Cooking has become my passion, and I don’t see myself working on anything else. At the moment, I’m working on the pastry side, an area I never thought I would learn to love since I like savory. Still, I believe it is essential to understand everything from pastry to savory because, at some point, you’re going to incorporate both.
Almpantidis Nikolaos
Almpantidis Nikolaos
I’m from Greece, specifically from the vibrant city of Thessaloniki. I’ve always had a deep passion for cooking and genuinely love my job. In my line of work, creation plays an important role. I like working with local products that thrive in my region and using them to craft dishes of high gastronomy while respecting the traditions that are my craft’s foundation.
My journey into the culinary world was guided and nurtured by my parents and some incredible chefs who provided their support and knowledge. My first job in the industry was at the Hyatt Hotel. It’s hard to believe that it’s been eight years since then. Currently, I’m proud to be a part of the culinary team at the Ammoa Hotel.
The turning point in my career came when I had the opportunity to cook for the President of Greece. The positive feedback and compliments I received were deeply gratifying
There will always be low and high moments in our careers. The most important thing is to stay humble and consistent.
What is your favorite street food?
Bao buns
Which restaurant or food stand do you recommend? (Different from yours) (Add its Instagram handle if possible)
Delta restaurant
What is your guilty pleasure?
Foods
What ingredient do you find overrated?
Truffles
What ingredient do you think is underrated?
Onions
What is your favorite kitchen tool?
Knives
What is your worst kitchen nightmare?
A colleague’s shirt was burnt.