Pablo Bonilla
Pablo Bonilla
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After dedicating a decade to working in kitchens, a pivotal moment occurred when I realized that I had more knowledge about the gastronomy of other countries than my own. I felt a calling to find my true identity as a chef. I didn’t want to continue portraying different cuisines, which I greatly respect and admire, without knowing the culinary traditions of my own country, Costa Rica. So, I set out to explore the original communities, documenting their techniques and ingredients. Before delving into their culinary wisdom, these communities taught me invaluable lessons in respect – respect for nature, the ingredients, cultural roots, and a deep love for my homeland.
My mindset underwent a profound transformation in these communities, first as a person and then as a chef. I began to appreciate the things that often go unnoticed daily. This shift in perception extended to my view of gastronomy, the industry, and my life while holding space for these communities and providing dignified work for my team. Now, a decade later, I am grateful for the wisdom I’ve gained. I find immense joy in witnessing content, fulfilled individuals working in my kitchen.
I hope to see positive changes in the industry, particularly in treating kitchen staff and mentally healthy kitchen environments.
What is your favorite street food?
Tacos
Which restaurant or food stand do you recommend? (Different from yours) (Add its Instagram handle if possible)
Coconut @rest.coconut
What is your guilty pleasure?
Helado de vainilla y papas fritas en el mismo plato
What ingredient do you find overrated?
El caviar
What ingredient do you think is underrated?
El maíz
What is your favorite kitchen tool?
Horno de carbón
What is your worst kitchen nightmare?
Lo pretencioso
📷Credits: @andresvianaphoto
Aprill Gullo
Aprill Gullo
I was born and raised in Sydney, Australia. I began my career at 14 when I applied for a position at my local bistro. After being given a position as a kitchen hand, I instantly fell in love with the fast-paced, high-demand atmosphere. I looked up to the chefs and wished I could have those skills. There was something about the blunt and brutal banter and sense of humor that made me feel at home.
After working in several pubs and Catering, I dropped out of year 11 at school and started my culinary training at TAFE. Then, I began working with a well-known hospitality group where I met talented chefs, all of whom I learned a great deal from over the years. It was a very demanding, fast-paced restaurant, doing covers of 800-1200, but by working hard as a strong team, we didn’t even feel it.
I began working hard and moving up in position through hotels, where I won the Accor NSW Golden Plate and became Sous Chef, where I had the experience to open the venue from scratch, and finally finding a home at Balcon by Tapavino, where I am now Head Chef.
I’ve been in the industry now for 22 years. I recall one moment in the kitchen when I worked with a chef early in my career who got in my face and was very aggressive and violent over something wrong. I had to decide then and there what kind of chef I would be. I could back down and walk away or be assertive and stand up for myself. I chose the latter, which has made me a much stronger chef today and a more empowered team leader.
I hope the expectation in the industry for chefs to work long hours with heavy overtime and little to no breaks changes so we can work regular hours with larger teams to cover. This will lead to higher morale in the workplace, an improvement in efficiency, and higher attention to detail from staff, as well as a great benefit to mental well-being.
What is your favorite street food?
Kebabs
Which restaurant or food stand do you recommend? (Different from yours) (Add its Instagram handle if possible)
EXP. Restaurant @exprestaurant. An amazing experience
What is your guilty pleasure?
Cannoli’s
What ingredient do you find overrated?
Saffon
What ingredient do you think is underrated?
Bone Marrow
What is your favorite kitchen tool?
Thermomix
What is your worst kitchen nightmare?
When the gas doesn’t work
Michael Swamy
Michael Swamy
Food for me is comfort, with a touch of class and experiment. My culinary philosophy has always been simple: Food should bring back memories of the past, regardless of whether that food is at a community table or futuristically presented in a fine dining space. I don’t want people to just say “Wow” when I cook. I want them to be taken to a nostalgic place of comfort and experience a spark.
Coming from a family of filmmakers, it became clear early on that films were a great tool to document something for posterity. It was when pursuing a Master’s in French Cuisine and Patisserie that culinary storytelling became a pivotal point. While I began to look at my community’s food in Mumbai, India, I felt a strong desire to showcase Indian cuisine globally. I created Indian dishes using French culinary techniques, focusing on flavor, style, and presentation.
After taking a course on natural cooking, I fused my love for wildlife with food. I realized that life and food were more about simplicity and emotions and that the journey was about giving people good, honest food. I started talking about the connection of nature to food by training staff, curating menus, and setting up restaurants, pop-ups, and cafes in wildlife resorts and lodges in the jungles of India . Cooking wild is a concept I developed wherein we do high-end events with clients in various resorts and amongst nature.
“The Chef With Many Hats,” my grandmother would say if you can read, you can cook. One can walk away from the journey but not from the many lessons, good or bad, that you are taught in a kitchen. It’s been 30 years in the industry. Wherever I have traveled and found food, I have always found my kitchen.
Many changes are happening in our industry. However, the lower-rung staff that don’t have a chance to go to college is a necessary change in India.
What is your favorite street food?
Momos | tandoori chicken with roomali roti
Which restaurant or food stand do you recommend? (Different from yours) (Add its Instagram handle if possible)
Soam @soam.babulnath
What is your guilty pleasure?
Chocolate
What ingredient do you find overrated?
Paneer (Cottagecheese0
What ingredient do you think is underrated?
Yams
What is your favorite kitchen tool?
Paring knife
What is your worst kitchen nightmare?
Understocked kitchen and a full house
Is there someone you would like to nominate for an interview? (Add Instagram handle)
@chefbobbygeetha
Spotted 👀by @alandmello
Samantha Medeiros
Samantha Medeiros
Born and raised in the multicultural city of Toronto, I knew the moment I graduated from Culinary School, I wanted to learn about different cuisines. From helping open a bistro in Grignan, France, to moving to Hong Kong, where I became a Tournant for a Restaurant Group. I worked in Vietnamese, Cantonese, Italian, and Indian restaurants. From there, I traveled across 29 cities throughout Asia and Europe, before I returned to Toronto and became a Sous-Chef at age 23. I recently won first place in the Chef Collective Culinary Competition in Toronto and KML’s Top-30-Under-30 for Food Service and Hospitality. By the end of 2022, I moved to Melbourne, Australia, seeking a better work-life balance and exploring new avenues of inspiration.
When it comes to food, I aim to highlight the simplicity of ingredients through exciting techniques. Without a story to share, the dishes we create can feel like a bunch of ingredients on the plate. I share my personal experiences and travel memories through my food.
Early in my career, I overcame moments when my gender acted as a barrier to pursuing my passion. I faced discrimination from chefs, including comments like ‘You’re the only girl chef I’ve never made cry’ and experiencing sexist slaps on the bum. These challenges fueled my determination to advance and assume a management role, where I am dedicated to fostering an inclusive, welcoming, and safe environment for my team, regardless of gender, background, appearance, religion, or sexual preference.
I hope to see the industry shift away from the reliance on tipping. Tipping has long been a controversial issue. I wish restaurant owners would stop leaving it in guests’ hands and pay their staff a livable wage, recognizing the many skills and responsibilities involved in the culinary profession.
What is your favorite street food?
Tacos
Which restaurant or food stand do you recommend? (Different from yours) (Add its Instagram handle if possible)
One of my favourite restaurants I’ve discovered in the city is Embla in Melbourne. Great food and service, and always consistent – which is key! @embla_melbourne
What is your guilty pleasure?
I have the biggest sweet tooth, and will always always always end every meal with a dessert.
What ingredient do you find overrated?
Caviar. It doesn’t need to go on everything
What ingredient do you think is underrated?
Lemons. Despite not being super unique or interesting – it will forever be my favourite ingredients and I’m constantly finding new ways to utilize it in my food.
What is your favorite kitchen tool?
My taco press
What is your worst kitchen nightmare?
Emptying a deep-fryer on the ground while the oil is still hot. Or of course, any sort of slicer accident.
Is there someone you would like to nominate for an interview? (Add Instagram handle)
Farzam Fallah. He’s my partner and has also moved to Melbourne with me. He’s been in the industry for over 15 years, and is an incredibly creative and talented pastry chef and bartender.
Matt Hinckley
Matt Hinckley.
I bounced around for years, trying to fit into the corporate world with “real jobs.” I’d quit those jobs and wait tables or bartend to make ends meet. Ultimately, I fell in love with the people this industry.
The hospitality industry gives me purpose and helps me feel like a valuable member of my community. I love that it never gets old and that I can do it anywhere. You can follow many avenues in this career: bread baking, fermentation, regional cuisine, and much more.
Early in my career, I was in a rush to gain a title and defined success in this industry by how many stars were hanging on the door. It wasn’t until after running a Michelin-starred kitchen in NYC that I realized that it doesn’t define success. It left me feeling empty.
Don’t let other people define what is successful for you. Set your own goals and embrace the struggle necessary to achieve them. When you ask champions about their fondest memories, they don’t talk about standing on podiums. They talk about the grind that it took to get to the podium. I wish I had embraced being a line cook more. Those were my best years. Be patient with your growth. Allow yourself to make mistakes. Learn to embrace failure. You’ll make many friends in this industry, but the ones you’ll stay friends with for life are the ones you’ll suffer the most with.
I hope that the industry can face the challenge of addiction and mental health better in the future. I quit drinking about 7 years ago and started pouring energy into Brazilian jiu-jitsu instead. It’s been really rewarding, and I wish that some of my other colleagues could find an outlet like that.
Our industry can really beat you down, and the default mechanism to cope is often alcohol or drugs. I hope that people can see that there’s a way out of that.
Alan DMello
Alan DMello
My connection with food began in my childhood as I grappled with asthma triggered by certain foods. I was an energetic, sports-loving child, but asthma attacks felt like an anchor. I became aware of what I ate wherever I went. As a teenager, I wanted to explore and experience the world. My father’s greatest gift was a love for reading, providing the best library a curious child could have with literature and top magazines like National Geographic, Time, Newsweek, etc. He died when I was 19, but by 16, he paved the way. If I wanted a life on the road, I’d have to pay for myself.
My first kitchen job began with demanding, bottom-of-the-ladder ad I excelled, I took on more responsibilities, propelling my career forward.
I’ve been in the industry since 1994 but temporarily stepped away due to personal reasons. I used to pull 14-18 hour shifts, missing valuable time with my wife. After tough decisions, I chose to prioritize family. With my daughter grown, I’m hoping to return to the kitchen as a stronger leader and chef, showcasing that there is a more humane way to manage a restaurant kitchen.
While working in various kitchens, I came to appreciate the immense effort and importance put in by every single cook, from high-end hotels to small family-owned businesses. This inspired me to advocate for India’s food and beverage industry. Since that day, I was determined to establish @intlchefdayindia (International Chefs Day) as a default celebration in India.
Mathilde
Mathilde
I was born in Orsay, France. My love for the kitchen began when I turned 18 and became independent, I immediately started cooking for my friends, and it became my passion. Soon after, I was fortunate to be offered a rotating position that allowed me to discover all the possible roles in the kitchen. Now I’ve worked in the industry for 8 years and live in Hossegor.
This industry is unique because it has infinite creative possibilities and brings happiness to customers. Seeing the customer’s smiles and satisfaction always motivates me despite difficult moments. I’m grateful because the kitchen has boosted my self-confidence and has taught me to never give up, even in hard times.
One of the things I love the most about cooking is working with local, seasonal produce. Good products allow me to express my creativity.
That is why I offer a tailor-made service for a unique experience in the comfort of people’s homes. My cuisine is inventive, instinctive, generous, and gourmet, with a refined, modern, and colorful approach. My aim is to innovate while preserving the traditions of French gastronomy. Dishes are revisited according to seasonal produce. Thanks to a selection of local producers, my creativity emerges and brings freshness to my dishes; they are the artists.
If I were to share any advice with my fellow cooks out there, it would be to listen to yourself, listen to your intuitions, work hard, and let your creativity speak for itself. I encourage every cook to work with local ingredients! Responsible, sustainable, and local agriculture is a priority to me as a chef. Always remember products of the same color and season go very well togetherness.
Credits 📸 @marinaverdier.studio
Adib Abdelmounim
My name is Adib Abdelmounim. I was born in Mohammedia, Casablanca. Currently, I reside in Dubaï, the most beautiful city in the world.
My love for the kitchen began at a young age. Since my parents worked the whole day, I started learning how to cook by watching chefs on tv. I spent most of my days watching cooking shows before enrolling in culinary school at the specialized Institute of Applied Technology for Hospitality and Tourism of Mohammedia.
After I got my baccalaureate degree, I started working in different restaurants until I got the chance to immigrate to Dubaï, UAE. Here, I met some excellent chefs that helped me improve my career. The kitchen offers me a space to innovate new dishes and learn new techniques daily. I love French gastronomy: the sauces, cooking techniques, and the art of plating.
The Moroccan kitchen is full of different tastes. I’m trying to discover my culinary style by making a fusion between the French techniques and art of plating and the Moroccan taste to make something traditional with a modern touch.
In this profession, you learn important lessons in life. Nothing comes easy, and with love and passion, you can reach your goals in life. Learn the kitchen basics. Knowledge is what makes the difference between a chef and a cook. Be the leader you wish you had. Stay humble and share your knowledge with your juniors. Be a supporter, and enjoy every service moment.
Andres Meraz
Andres Meraz
My journey in the kitchen began when I was 8 in the Bay Area. My father went to prison, and my mom had to raise my brothers and me. She had to be creative with what we had in the kitchen. When she was at work, she left me a note on how to cook and reheat food for my brothers. This is where I gained the confidence to cook.
My mom taught me how to make traditional Mexican dishes from her hometown, Uruapan, Michoacán. She’s the one who taught me how to expand my creativity.
When I was about 12, I worked in my grandparents’ restaurant in Oakland, busing tables, washing dishes, prepping, and working the register. I remember making $4.75 an hour. Working under my uncle taught me to stay focused and to work hard.
I barely finished high school and was uncertain what I wanted to do with my life until I visited a culinary school (CCA in San Francisco). When I stepped into the building, I knew I wanted to cook! I was already comfortable in the kitchen and knew I could handle the hard work.
I graduated in 2004. The kitchen life saved me from getting into trouble and kept me off the streets. I struggled for years to sober up, but once I had a clear mind, I could focus and thrive in my life and career. I’m grateful for the long hours, the busy days, and the commutes because they kept me busy.
I love what I do; it’s been 20 years, and I don’t see myself doing anything else! I’ve worked in San Francisco, Oakland, Miami, and Spain. Currently, I have a restaurant in Fort Worth, Texas. Working in the kitchen has allowed me to travel the world, work alongside amazing, hardworking people, and have an open mind about new cultures.
In the kitchen, we create memories. I hope more independent restaurants open in the future, and we cut back on all the fast food options. Cook real food, not food cut out of a frozen bag!
Carmen Ibarra
My name is Carmen Florencia Ibarra. I’m from Miami and come from a Peruvian American family.
My first step into hospitality was when I was 14 years old, I worked at a five star beach resort picking up pool towels and I fell in love with the service industry from there. Since then I built my hospitality career working in hotels, restaurants, and events.
Cooking has always been a passion of mine. Food is a way for me to connect to my family memories and background, and create experiences for others. The pandemic led me to build my small business selling mango salsa and to the kitchen to pursue my love for food and creating.
I recently participated on Hell’s Kitchen Season 22 “The American Dream”. Like many, I grew up watching cooking shows at home and always thought one day that could be me. In my experience, it was one of the most challenging and rewarding opportunities in my career thus far. I got to work with other talented chefs in the industry and built a lifelong network.
No part of this journey has been easy. But I believe if something scares you, that means you should do it.