Alejandro Najar
Alejandro Najar
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My love for cooking started with my grandmother’s recipes and my aunt’s culinary adventures. I discovered my calling in my family restaurant while my peers dreamt of becoming doctors, lawyers, or police officers; I found comfort in the sounds of pots clattering and pans sizzling at 14. Although I attended culinary school, the real education came from the restaurant kitchens.
When I stepped onto the kitchen line for the first time, there was a pivotal shift. The harsh mixture of sounds, cursing, and the thunderous roar of heavy metal music were chaotic yet strangely beautiful. It was at that moment that I knew I had found my home.
It has been sixteen years since those early days, yet my love for this world still burns as brightly as ever. Along the way, I have learned that resilience is the cornerstone of success in this unforgiving industry. It is about bending, not breaking, in the face of adversity. Failure taught me valuable lessons. The bitter taste of defeat motivated me to strive for greater heights. It reminded me of the importance of self-care in an industry that often overlooks it.
The shared knowledge and relentless pursuit of perfection molded me into the chef I am today. As I continue to evolve as both a person and a chef, I dream of a future where mental health is prioritized, where the use of drugs is less prevalent, and where work-life balance is not just a luxury but a right.
Cheers to the journey—highs, lows, and everything in between. I’m grateful for learning, embracing critique, and keeping the fire alive. Possibilities abound if there’s a stove and ingredients to experiment with; my kitchen story continues.
What is your favorite street food?
Anything Japanese, like takoyaki, or halal street carts in NYC.
Which restaurant or food stand do you recommend? (Different from yours) (Add its Instagram handle if possible)
The Sqaure Scullery in Akron Ohio.
What is your guilty pleasure?
Nacho cheese. I have a week spot for it.
What ingredient do you find overrated?
Caviar, truffles, and micro greens.
What ingredient do you think is underrated?
Lemon. Fresh Herbs for garish, liek axtually using dill, sorrel, parsley leaves. Things that actually enhance or bring brightness to you dish I read of crappy micro greens that we use just for aesthetic.
What is your favorite kitchen tool?
I would like to say chef knife, or a certain utensil, but it’s a make shift boom box using your phone and a metal deep 6th pan.
What is your worst kitchen nightmare?
Showing up to a fully booked restaurant and everyone called out or didn’t show up.
Daniela Escobar
Daniela Escobar
It has been 10 years since I started working in the industry. Before pursuing this career, I was in pursuit of a financial career dealing with numbers. I even underwent technical training for it, but somehow I was not happy. My mom used to have a friend who was a chef. He often came to our house and cooked great food, and while he was cooking, I couldn’t take my eyes off him. I began to ask myself if there was something else that attracted me. That’s when I thought about the kitchen. My mom was surprised by my decision, as I had not been into it since I was younger.
She thought I would waste time and money on this career. So, before even starting my studies, I worked in a pizzeria to see how things were. Even though it was not a top-tier kitchen, I tried to take on as much responsibility as possible to experience the pressure and understand how things worked.
During my time at the pizzeria, I decided to study culinary arts and then worked as a cook in a big hotel. Fortunately, I had the opportunity to work under a female chef, so there wasn’t that resistance that I often hear about. During that time, there was an event called “maridaje” where different restaurants from Medellin came together and had stations serving their food. It was during those days that I wanted to work at Carmen, as I had heard many good things about the restaurant.
While I was at one of the stations during the event, a friend of mine told me that the chef of the place was passing by all the stations, tasting the food.
I introduced myself and expressed my interest in working for him.
The next week, I was already undergoing training, and since then, I haven’t looked back. I could have never imagined the level of creativity we have reached here! It has been a community effort where each day brings a new crazy idea. Instead of dismissing these ideas, we are always open to testing them out.
I never imagined creating this cuisine, but this environment has inspired me to explore new flavors, techniques, and ingredients. It’s been a challenging yet rewarding journey, and I’m grateful for the opportunities it has brought me.
Yos Mosquera
Yos Mosquera
Growing up in Chocó, I would watch my mom cook with so much love, sharing stories about our traditional recipes. Those memories were the ones that ignited my passion for the craft. When I moved to Bogotá, the capital, I quickly realized that I missed the food and culture more than I had expected.
At the age of 16, I started as a steward in a restaurant to test the waters and determine if I truly enjoyed it and wanted to pursue this path seriously. I then attended culinary school and began working, immersing myself in the diversity of Bogotá, exposed to various recipes from different regions and perspectives. I firmly believe that every recipe is unique, and there is no right or wrong way, especially when it comes from your roots. Take the soup, sancocho, for example; it varies greatly depending on the region, with different ingredients adding unique components.
Before arriving here in Testigo, surrounded by the smoke, reading tickets, I managed a well-known restaurant brand nationwide and even owned my own restaurant. However, all roads led me here, where I cannot adequately express the joy I feel to be in the heart of the capital, especially in this kitchen.
Here, I blend traditional recipes from my upbringing with those I’ve acquired throughout my culinary journey, curating a collection of my favorite dishes from across Colombia, with a significant portion originating from the Pacific coast, my home.
Daniela
Daniela
From Olancho, Honduras, to the lively streets and ventanitas of Miami, my journey kicked off when I was just 12, back in 2008. Miami grew on me, and I found my spot in its coffee scene. My first job was at a cozy coffee shop, doing part-time gigs while juggling school. As time passed, I found myself drawn to the hospitality world. At 18, I became a waitress, loving the chats with folks from all walks of life.
There’s something special about working behind the counter of a coffee shop, especially in Downtown Miami, where every cup of coffee holds the potential to be a part of a new story. The little window (Ventanita) becomes a portal to a world of conversation, laughter, and shared moments. For me, it’s not just about preparing coffee and serving pastries; it’s about building community.
In my seven years here at Las Palmas restaurant, I’ve seen faces come and go, but one thing remains constant – the essence of Cafecito culture. In Miami, coffee isn’t just a drink; it’s a ritual, a way of life. Witnessing how the city transforms through this window and becoming part of the daily life of the many professionals who work here in downtown Miami are the things that make me believe that a simple cup of coffee, a croqueta, and a smile can go a long way.
Today, I only have gratitude for Mario and Carla, who have made me feel like part of their family, and for keeping the torch of Cafecito culture lit in a city that never stops changing and growing.
Adrianne De Jesus-Davo
Adrianne De Jesus-Davo
When I set foot in a commercial kitchen, I knew I would stay longer than I intended in this industry. It wasn’t a magical moment, with soft lighting, an afterglow, and Enya playing in the background. It was like playing the Flight of the Bumblebee on an out-of-tune violin in a creepy basement. I knew what I was up against: stainless steel, fire, fragile egos, and the inconvenience of being female in a male-dominated space. If you want to be a chef, you must have grit and a phenomenal amount of it because they won’t make it easy for you.
I discovered my passion for bread early on, but it escalated when I had the opportunity to work with a multi-award-winning chef. I called him three times (he insists it was nine) to get the chance to train under him. He was the best, so I had to learn from the best! I started a trial shift doing mundane tasks, like cleaning your section infinite times. I was placed in the pastry section when I got hired, and for a while, those mundane tasks became routine until they discovered I could write, draw, and sculpt with chocolate (thanks to my Fine Arts Degree).
My journey hasn’t been a walk in the park. I’ve stood my ground against sexism, racism, and homophobia. I stayed in this industry mainly to offer a safe space and teach without subjecting others to the fear and humiliation I experienced with old-school chefs. But on a more personal level, I stayed to learn from the grandmothers of the world – Lola, Abuela, Nonna, and Yaya. When I tell them I am a Chef, they’re so keen to train me. They taught me how to cook from the heart, something no chef could instill in me.
I recall a defining moment when I was invited to make pasta at someone’s house. Witnessing their Nonna craft pasta with a clear intention to nourish gave me a profound direction on the kind of chef I aspire to be.
It’s been 12-13 years in this industry. I reside in Canberra, Australia, and work at @lunacanberra I hope for a change where people are more considerate of our long work hours. Like everyone else, we would love to spend more time with our families.
Darrick Bradford
Darrick Bradford
I’ve been part of the Camillus House kitchen for 14 years. I’ve always had a passion for cooking, and Camillus allowed me to turn that passion into a career. It’s been an enormous blessing.
I found Camillus initially as a client, having struggled with addiction to drugs and alcohol. The turning point came when my mother passed away while I was in prison. Her passing pushed me to reevaluate my life. Amid my struggles, I turned to prayer; my pastor and church led me to Camillus House, where I received a fresh start.
Upon entering the Camillus program, the director at the time recognized my potential and became my mentor. Under his guidance, I explore the dynamics of the kitchen, learning the do’s, the don’ts, the ends, and the outs, attending seminars and hospitality institutes to refine my skills.
Three years later, after rigorous training and hands-on experience, I officially joined the Camillus House kitchen as an employee. Today, I am the Chef and kitchen supervisor. I am forever grateful for the chance to give back to those in similar situations I once faced.
At Camillus House, we serve approximately 300 residents daily, providing them breakfast, lunch, and dinner. Additionally, we extend our services to 100 individuals from outside the facility every morning, totaling around 400 for weekday breakfast. On Tuesdays and Thursdays, we prepare a hot lunch for individuals who don’t reside at Camillus House.
My journey taught me the importance of admitting struggles and seeking help. For anyone facing addiction, whether in the kitchen industry or elsewhere, the first step is acknowledging the problem. There are numerous resources to offer support if you are open to receiving it. I understand the challenges that come with overcoming addiction. Miracles happen when you take that step toward recovery, and I’m a living testament to the transformative power of seeking help and embracing a new path in life.
Alexander Mackey
Alexander Mackey
I’m the culinary mind behind Bar Pif in Amsterdam. Hailing from Canada, my journey into gastronomy was a challenging path. It all began when my wife and I, both hairdressers at the time, found ourselves in Switzerland craving better meals than we could cook. So, we boldly decided to transition careers and dive into the food world.
After enrolling in culinary school in Canada, I was drawn to Vancouver’s culinary scene. Despite the challenges of COVID and visa uncertainties, my wife and I leaped to Europe, landing in Amsterdam just in time to join the team at Bar Pif.
Starting amid closures and restrictions was daunting, but it allowed me to develop dishes from the comfort of my own kitchen. Armed with a passion for natural wine and innovation, I created a solid menu.
At Bar Pif, we’re more than just a kitchen; we’re a tight-knit team dedicated to pushing culinary boundaries while fostering a supportive environment. From breadmaking to crafting dishes inspired by diverse culinary influences, each team member plays a vital role in bringing our creations to life.
In a city where tradition meets innovation, I strive to create dishes that reflect the eclectic tapestry of flavors I’ve encountered throughout my culinary journey. From Asian-inspired dumplings to Mexican food.
I remain committed to embracing change and challenging conventions as the industry evolves. With pop-ups, wine pairings, and seasonal food, I continue to push the boundaries of gastronomy while staying true to my roots. With each dish, I invite diners on a journey of flavors, exploring together the diverse influences that have shaped my culinary identity.
📸 & interviewed 🎤 by @delphine.cookk official HOTK Reporter
Natalia Cocoma
Natalia Cocoma
Since the age of 7, I’ve been in the world of music, which I study at the National University of Colombia. At the age of 20, I had to take a break because of tendinitis. That’s when my hobby for cooking took a more serious turn. In my family, we’ve always been connected with nature. We have a business in beekeeping and vinegars, and I’ve always been interested in all these biology-related topics.
Being a musician has made me more sensitive, providing me with a unique perspective to appreciate composition in many aspects of cooking. I associate each ingredient not only by understanding its nature but also by appreciating the people behind them. We value and respect each product and its utility.
During that break, I started to research and cook more. My association with a seed bank here in Colombia helped me in the development of my passion. So, I decided to take different cooking courses in Ibagué and Bogotá. I began implementing my knowledge in haute cuisine, starting with pastry and gradually moving up to Sous Chef.
The chef who gave me the opportunity to be in this position believed in me. He liked my unique perspective and saw the potential for me to lead. He chose me to be in charge when he left. During the transition, we gradually added more women to the team, as I was the only one at the beginning.
The chef began to see the balance in the kitchen and what women brought to the profession. If we go beyond everything, even natural cycles are connected to women’s cycles, and I feel that we have a unique sensitivity that can contribute to the creative and leadership development of any kitchen. Beyond gender, in Oda we understand the mission of each person and how to collaborate for everyone’s growth. Each team member has a different story and career. Understanding our individual strengths and what we are passionate about makes us a better team.
Being the youngest kitchen in the list of Latam 50 best and having the youngest team fuels us every day. But beyond being for us, I feel that this is for Colombia, for each of our suppliers. For a country that has everything and is so complete.
Greg Laudner
Greg Laudner
Since childhood, I’ve been captivated by food, glued to the TV, watching culinary icons like Julia Child. By 16, I was already immersed in restaurant work, learning the ropes firsthand. At 18, I dove into culinary school in San Francisco, where the city’s diverse cuisine ignited my imagination. Armed with newfound knowledge, I ventured into respected kitchens. However, I discovered my true passion when I began traveling independently, exploring different global cuisines, and carving out my culinary path.
I’ve been living in Guatemala for 18 years, off and on, and It was during my time running a lodge in Lanquin that I met my wife. Following that, we relocated to Asia, where we found inspiration, spending four enriching years in Vietnam and Cambodia, where the seeds of my culinary venture began to sprout.
After stumbling upon Paredon, I’ve been here for eight years, running my restaurant for the past 5. Inspired by the laid-back vibe of Asia, I created @chef_in_flip_flops blending top-notch cuisine with a relaxed beach atmosphere.
Eight years ago, sourcing ingredients was a challenge with limited availability. Adapting, I craft our menu based on what’s on hand, ensuring we always have something delicious to serve. Logistics have improved, though, allowing flexibility with our menu. Yet, after 25 years, I’ve learned that a fixed menu must showcase dishes I love cooking. Collaboration with other colleagues can spark creativity, leading to unique and sometimes quirky creations. On Saturdays we feature Pablo’s special BBQ menu, adding zest to our offerings.
Exploring Guatemalan cuisine has been a journey. Though authentic dishes can be elusive, as a passionate “Gringo,” I’ve pondered if I can do them justice. Yet, recalling my success introducing Pho to Guatemala, I’m eager to experiment with traditional Guatemalan fare on our menu. I am excited to see how our customers embrace the flavors.
Interviewed & 📸 @christianguval HOTK Coastal Reporter 🌴
Jhony Alejandro Patiño
Jhony Alejandro Patiño
In our family, we’ve always had this thing for BBQ get-togethers. We are seven siblings, and even though we’ve all moved on with our lives, those reunions have been our constant. It’s like saying to our parents that we’re still here for each other.
Food and especially grilling in an open fire has been a common ground, bringing us together.
My journey into the professional culinary world started at El Sena. After some experiences in casual restaurants and hotels, one day, looking into new opportunities, I stepped into @carmenrestaurante for an interview, and it just made sense. The owner’s vision, the tools, the knowledge – it all clicked for me. When I came for my interview and saw a few chefs at a table discussing menu ideas, I thought, “I want in on those conversations.”
Fast forward 13 years, and now I’m leading one of the restaurant group concepts. But let me rewind to the first three years -where things took a real turn for me. The chef threw this idea at us about aging meat. Seven years ago, especially in Colombia, this was new, and the equipment and specific cuts we needed weren’t anywhere to be found!
We had to start from scratch, starting from the cuts of meat, working with a butcher who had his animals, and guiding him exactly how we wanted them. In the journey from meat sourcing to the aging and cooking process, we messed up a bunch of pounds before we finally got it right. That was when we realized our meat was unique, and we needed to roll with it and treat it differently. Back then, everyone was all about certified imported meat, but our mission was to show that Colombian beef is just as good.
Learning from other cultures and techniques is essential, but the real magic is understanding our own and what makes it different. In the first year, Nobody understood what we were doing. But slowly, things started picking up, and now we’re about to open our second spot.
Thinking back on the journey, it’s pretty wild. None of this would’ve happened without the farmers and artisans – who bought into our ideas and, of course, the trust of the Chef, the whole team, and our community.