Hanalei Sian Souza
Hanalei Sian Souza
I’m from California, and I began my culinary journey in 2018 when I needed a summer job after working winters in the ski mountain operations area. I was hired with no experience at a small mom-and-pop place and loved the rush of the line from my first day. Something in me knew that even though I got my butt kicked that day, this was something I wanted to pursue and be good at one day. The following summer, I decided to work at the busiest restaurant in my town to determine if I was cut out to cook for a living. I started working, and five years later, I am now the sous chef there.
In 2020, we all know what happened to restaurant workers. I had just started my career as a chef and was saddened by the situation, but I needed an outlet to express my passion for cooking. Given my love for humor and memes, I created “Lady Line Cook,” a platform to share cooking-related memes without revealing my identity. I never aimed to gain a large following or make money; I wanted to connect with other chefs and express myself creatively. Today, @Ladylinecook has become a worldwide community, bringing together individuals at all levels of the culinary profession and those simply interested in gaining insight into our world. I have always strived to maintain authenticity and honesty, providing a real insight into the challenges and joys of working in a kitchen.
After being promoted to sous chef, I’ve been sharing a lot about my experiences and what I’ve been learning about leadership. In 2021, I published my memoir, “Nice Work, Boys!” which covers my journey as a new leader in the kitchen. I’ve been working in this industry for six years, and one thing I hope changes is the pay and tip-out structure in the USA. In California, the minimum wage is very high. People often leave their jobs in restaurants for jobs that pay the same but are ten times easier. Servers make a high minimum wage, too, and get tips, but cooks don’t. Even high school bussers walk out at twice the hourly rate, despite many skilled cooks having to work 2-3 jobs to get by.
What is your favorite street food?
Shawarma
Which restaurant or food stand do you recommend? (Different from yours) (Add its Instagram handle if possible)
The borough market in London!
What is your guilty pleasure?
No food is guilty 🙂 but I love coffee ice cream after work
What ingredient do you find overrated?
Filet mignon
What ingredient do you think is underrated?
Mushrooms
What is your favorite kitchen tool?
Mandolin
What is your worst kitchen nightmare?
If you’re talking about an actual sleep dream I once had a dream I gave birth (never been pregnant) on a Saturday and when I called out for Sunday brunch they said that wasn’t a valid reason to miss a Sunday brunch. Idk if that’s the nightmare you were asking, lol.
Photos by @chaebinyoonphotography
Yanet Montan
Yanet Montan
I’m still pinching myself, thinking about how far I’ve come. Thirty years ago, I left Nicaragua with a suitcase full of dreams and a heart full of hope. I had explored various professions back home – psychology, medicine, gynecology, and obstetrics – each one shaping me in unique ways. But life had other plans, and I never completed my psychology degree. Instead, I found myself in the United States, the land of opportunity, with my husband by my side. We were building a life together, starting a family, and I was eager to expand my career. But fate had other plans. I lost my husband, and suddenly I was navigating the complexities of life as a single mother.
The kitchen became my refuge, my sanctuary. I poured my soul into cooking, experimenting with new dishes, and learning as I went. I didn’t grow up with traditional American cuisine, but I embraced it wholeheartedly. And as I worked in diners and restaurants, I adapted, I learned, and I grew. The kitchen became more than just a place to cook; it became a lifeline, a way to support my family and move forward.
Today, I’m proud to work at @palmasmiami Downtown Miami. I’m part of something bigger than myself, surrounded by a community that feels like family. I cook Latin food with love, with passion, and with a commitment to serving the community that works hard to make this city thrive. And as I see the world unfold from our restaurant window, as I watch the happy faces of our customers, I know that I’ve found my place. I’ve found happiness in the unlikeliest of places, and I’m grateful for every twist and turn that led me here.
Guilherme Cordova Souza
I was born in Brazil and have always been familiar with the kitchen since I was a child. I fondly remember being beside my father at barbecues and Sunday lunches. During an international family trip, I developed a strong desire to see the world and decided that I wanted to become a cook. In 2014, at 16, I started my culinary journey in New Zealand while studying hospitality during my last year of high school. With good grades, I was given a work visa, which allowed me to start working by washing dishes and finishing desserts.
In 2015, my passion for cooking led me back to Brazil, where I enrolled in several cooking courses and worked in a gelateria. The following year, I began studying gastronomy in São Paulo and gained experience through internships in some renowned restaurants. In 2018, I traveled to Peru, where I worked in various restaurants and immersed myself in the food and culture of the region. Upon returning to Arraial d’Ajuda, I became the head chef of a new restaurant at age 21, a position I held for a year and a half. Leading and managing people was a significant challenge, and I admit that I am still learning. However, I am proud to say that I handled the role well.
During the 2020 pandemic, I worked as a personal chef and started a delivery fermentation bakery. I also built a smoker with my father and began experimenting with various vegetable recipes to create tasty and affordable dishes. This allowed me to develop my American barbecue skills. In 2022, I worked as a sous chef at a large restaurant on the coast of São Paulo. Unfortunately, I suffered an accident on my hand and had to return to Bahia for physiotherapy, where I set up a restaurant in a hotel during the summer season.
In 2023, I became the head chef at @nomadesbistro, my current job. I have been applying everything I’ve learned during my career and have managed to build a strong team. I seek to develop gastronomy in the southern region of Bahia, one step at a time, always searching for evolution.
What is your favorite street food?
Hamburger
Which restaurant or food stand do you recommend? (Different from yours) (Add its Instagram handle if possible)
Restaure Casa Rios. @casariosrestaurante
What is your guilty pleasure?
Smoking cigarettes
What ingredient do you find overrated?
Lobster
What ingredient do you think is underrated?
In Brazil definitely Cilantro.
What is your favorite kitchen tool?
Sharpened knife
What is your worst kitchen nightmare?
The cooks miss their work on the middle of summer season
Photos by @nicooferri
Evenor
Growing up in Nicaragua, my mom’s restaurant was like my playground. She taught me how to cook traditional food like her mom taught her. For my mom, cooking wasn’t just about eating; it was about sharing love and our culture. The kitchen became my home when I came to the USA three years ago.
I was willing to start from the bottom, so I took a job washing dishes – being open to starting at the bottom opened doors for me. Now, I work as a prep cook during the day, learning new techniques from Spanish cusine. I still wash dishes at night, but it’s okay because I know I’m moving forward. Working with other chefs and learning from them is a fantastic opportunity.
I’m excited to share what I’ve learned with my community back in Nicaragua. I remember seeing tomatoes and other food go to waste back home. I’ve learned how to use all the food without wasting any creating amazing dishes. I want to return and teach my community how to do the same, using local food to make something special. Maybe I’ll even open a small restaurant – who knows? I’m excited to see what happens next.
Callie Pumo
I was born and raised in Miami, FL. I started baking as a kid, learning the essentials from the women in my family, who are all exceptional talents in the kitchen. When it came time to choose a career, I couldn’t stick to anything until it clicked—a career in the kitchen. I landed a job at a fine dining restaurant, and the proverbial “click” was indeed clicking. At 24 years old, I fell in love with the meticulous nature of pastry, from the scales and thermometers to the pastry-only cambros. It was a dream come true, and I had a mentor. Head pastry chef Youssef was everything I needed as an eager, green, young cook.
He taught me the pastry and service skills required to succeed and pushed me to work cleaner, faster, and more efficiently. It was always “Push, push” in his kitchen. I was a swift learner and became chef de partie within a few months. I was sent as a support chef to Boston, London, and New York.
Once, I almost left the industry because I had a bullied chef. It was frustrating and paralyzing to see the person who is supposed to lead by example acting in such an out-of-control way. Kitchens can be very male-led and ego-driven, which is unkind and behind the times. Being a great chef is being a great teacher! This industry has a lot of pretentious gatekeepers that we don’t need. It should be an elevation and cultivation of ideas, recipes, and techniques. I do not entertain violent egos in the kitchen.
When you work in a kitchen, you’re part of a team. I’m grateful I didn’t leave the industry. Now, I make pastries for @tam.tam.mia , a very excellent and popular restaurant in downtown Miami. I love having the creative freedom to play around with flavors, textures, and plating. I love pastry, and I’m so grateful for my mentors. Here’s to many more sweet little treats!
Javier Cussato
My name is Javier Cussato, and I am 35 years old. I live in Miami now, but the first half of my life was spent in one of the world’s most culturally rich countries: Peru. Growing up, I was immersed in a world of flavors, from the most exquisite dishes to the simplest meals, and this is where my deep connection with food began.
I’ve always strived to stand apart from the ordinary, gravitating towards the “odd” things, eccentric ideas, and impactful thoughts. At 17, I left Peru, embarking on my journey in the restaurant business. I started bussing tables at an Italian-American restaurant, my hands sanitizing tables and pulling pizzas from the oven in a whirlwind of activity. It was then that I realized my passion for the hospitality industry, prompting me to attend culinary school. I returned to Lima for almost a year to gain experience through internships, a period that was both enriching and formative.
Upon returning to Miami, I threw myself into what I considered the best Peruvian restaurants the city had to offer. In early 2014, after years of relentless hard work and varied experiences, I encountered an opportunity that would shape my culinary journey. This restaurant opened its doors to me, offering the chances I needed, though not always in the ways my ego desired. Starting from a position that felt beneath my worth was humbling, but it fueled my determination to surpass my own expectations.
Through this experience, I learned the power of teamwork and how a team can become family. I discovered how to elevate my culture through food and unlocked a culinary creativity I had never imagined. For a decade, I was part of this family, guided by two exceptional leaders, in a restaurant culture led by chefs who viewed the world from the heart of the kitchen.
Today, I am building a small dream with my partner—a vision that requires immense courage, which some might call madness, but is driven by commitment, passion, determination, and a profound love for cooking. In this industry, it is crucial to embrace opportunities with humility and courage. We must never feel so accomplished that we believe there is no room for improvement.
Netto Moreira
I started cooking with my grandmother, who was undoubtedly my most significant influence. She was of Italian descent and taught me how to make fresh pasta, sauces, and bread and how to care for and season them. When I was a teenager, I had my first experience in a professional kitchen, and I was immediately drawn to the rush and energy of it. This experience inspired me to pursue a career as a chef.
At 18, I began studying gastronomy, and by 19, I had landed my first official job at a hotel. I started as a dishwasher at the Garden Hotel, and after just 15 days on the job, one of the cooks argued with the owner and left. I vividly remember the restaurant owner approaching me and saying, “Don’t you want to be a cook, kid? This is your chance; today, you’re going to the stove”. It felt like winning a prize. From that moment, I was promoted to cook, and within a year, I became the hotel’s chef.
Throughout my career, I worked as a consultant in various restaurants and eventually fulfilled my dream of opening my own business. Although I put in two years of hard work, unfortunately, the venture did not yield positive results. Despite being a great project, the location was not ideal. When this dream ended, I decided to pursue another dream – to work with @alexatala , my greatest inspiration in Brazilian gastronomy.
I left the countryside and moved to São Paulo. I joined the team as a trainee, and within ten days, I was offered a position in the kitchen at Dalva e Dito. Without hesitation, I accepted the opportunity and became part of the team. I excelled and was eventually promoted to starting chef at D.O.M.
Then, I received the opportunity to become the head chef at Dalva e Dito. This allowed me to realize another dream – to lead the kitchen at one of the restaurants owned by my greatest idol in gastronomy. I know I still have a long way to go and learn because we are constantly changing; gastronomy, like life, never stops; it transforms and renews itself. After ten years in the profession, I still feel like that little boy stuffing his Cappellini with his grandmother and transferring the love to those who receive it.
What is your favorite street food?
Cake and cane broth
Which restaurant or food stand do you recommend? (Different from yours) (Add its Instagram handle if possible)
@d.o.m.restaurante
What is your guilty pleasure?
Cold pizza with a cola for breakfast
What ingredient do you find overrated?
Caviar
What ingredient do you think is underrated?
Eggs
What is your favorite kitchen tool?
Chef’s knife
What is your worst kitchen nightmare?
Arriving for work and having no team
Miriam Echeverria
I was born and raised in Mexico and have lived in Canada for about 15 years. After finishing culinary school, I started as a prep cook at an Italian restaurant in my hometown. Now, I am the founder of a community-oriented group called @cheffing4good, where we host dinners and other events, donating 100% of the proceeds to local non-profit charities that provide support and resources to organizations focused on helping marginalized individuals. Our goal is to impact the community, encouraging social awareness and empowerment. One of the most inspiring abilities as a chef is the willingness to give back to the community with what we know the most: cooking for people.
I am a dedicated chef passionate about plant-forward cuisine and sustainability. I am committed to promoting healthier and more environmentally friendly food practices and eating habits. My journey as a chef is not just about creating delicious and sustainable meals but also about breaking barriers and challenging stereotypes. Throughout my career, I have experienced and overcome challenges that led me to learn, practice, and support mental health in the service industry and recognize the importance of well-being in every aspect of life. I consider myself an enthusiastic forager obsessed with mushrooms. Working with wild and locally sourced ingredients excites me very much. For me, foraging enhances the flavors and nutritional value of any food creations and deepens your connection to the natural world.
I’ve been working in this industry for about 20 years. There was a time when I was hired to work as the executive chef for a company in the mental health and wellness field, which was a completely different experience from the restaurant industry. That job changed my life; it made me a better person, leader, and chef. I hope for some changes, such as ensuring that everyone always feels supported and valued, with empathy and consideration. I also wish for more mental health awareness in every restaurant, leading to greater inclusion and more diverse environments. Lastly, I hope chefs stop normalizing Gordon Ramsay’s behavior in their kitchens.
What is your favorite street food?
Tacos
Which restaurant or food stand do you recommend? (Different from yours) (Add its Instagram handle if possible)
@kandjcocina @whitelilydiner @restaurantileflottante
What is your guilty pleasure?
French fries with aioli or ketchup or both
What ingredient do you find overrated?
Micro greens!
What ingredient do you think is underrated?
Celery, you can use the whole ingredient for different recipes, including desserts.
What is your favorite kitchen tool?
A very humble scraper
What is your worst kitchen nightmare?
Definitely a kitchen fire
📸 tmanzophoto
Manuel Bonilla Rodríguez
I’m from Ecuador, but I grew up in Madrid. At 14, I left Ecuador and started school in Madrid during the significant migration. With no prior knowledge of cooking or working in restaurants, I took a job that allowed me to travel across Spain, selling furniture in small towns and cities. This sparked my passion for trying different dishes across cities and villages, making me fall in love with food and Spanish cuisine.
When I returned to Ecuador, I knew exactly what I wanted to do: enroll in culinary school and become a chef. I worked in a Peruvian restaurant and did a stage in some hotels. However, my heart was always set on Spanish cuisine. Later, I joined a project to open a Peruvian restaurant in Ecuador, and one of the chef partners had a Catalan restaurant, @niukitchen , in Miami. This led to the opportunity to work for him, and now I’m here, cooking and learning refined techniques and flavors of Catalan cuisine, bringing me full circle.
Some people ask, ‘If you’re Ecuadorian, why don’t you cook Ecuadorian food?’ But we don’t need a passport to cook other countries’ food. It’s about taste and preferences. While mixing cuisines and techniques can be done, it’s essential to pay respect and do it in a way that makes sense. Some things are perfect just the way they are.
Working in the kitchen is tough; it takes passion to keep going. I’ve been in kitchens that never slow down, but I’ve seen a clear difference when the owner is a chef who has been in the trenches versus a businessman who hasn’t. You can keep your business open all week, every single shift, but how long can you maintain quality and keep your team thriving? To succeed in the long term, you must understand what’s sustainable – not just in food, but also in the overall well-being of your team.
Nicolas Vininolia
I am from Indonesia. After graduating from culinary school, I wanted to travel around the world and gain valuable experiences. I worked as a cook on a cruise ship for a year, but eventually, I decided it was too much for me.
The workload was overwhelming; we had to work 17 to 18 hours daily. It was good to have that experience, but the work was repetitive, and I wasn’t learning anything new. Downtown Miami was different back then, but it was the leading destination for cruise ships.
After working in many restaurants, including in Miami and even New York, I decided to open my own, which is how @balicafemiami came to be. Downtown the place where it all started seemed like the right place. I always wanted to serve the local community, but I knew starting with the cruise ship crew would be a good base. I opened the menu to offer not only Indonesian food but also sushi. This helped bring customers in and convince them to try our authentic Indonesian food. You always have to give something familiar to make other cultures understand yours, making it a little less spicy or offering options on the menu that are in the safe zone so they can keep exploring.
I’m at the restaurant daily because it’s my passion, and I can’t imagine doing anything else. Some think about retirement, but motion and passion keep you sharp and alive. We open Monday to Saturday for lunch and dinner and continue to show up dedicated every day because I genuinely love what I do. Our hospitality is always our number one priority. I’ve always believed the best marketing is word of mouth. When people enjoy the ambiance, service, and food, they will most likely return and tell others about it. We are a family-operated business.
My daughter helps me in the back, and my son and his mother in the front of the house. I don’t stress about having a second location, expanding, or comparing myself with others. I respect each perspective and those who want to achieve more, but for me, I am thankful to God for what we have. It’s not about having more or less, but about having enough. Now, my kids have everything they need to build the future they want, and it’s their decision to continue.