Jay Wolman
I’m originally from Houston, Texas, and I was drawn to the kitchen after spending some time farming. My interest in seasonal cooking led me to Marlow & Sons in Brooklyn, where I started as an oyster shucker and worked my way up through the ranks. As I cooked at different restaurants, I developed my own style and perspective. I found myself drawn more towards the cooking of the UK and France for inspiration rather than here in the States. My experience at St. John in London really influenced the way I thought about food and cooking in general. Their approach to nose-to-tail cooking and simple, confident cooking forever changed my approach and perspective on what I wanted to do.
After spending time cooking in both countries, I have focused on showcasing the best produce and products grown, raised, and made here in the Northeast USA. I currently work at @Intermission.intl. With 13 years in this industry, I hope that in the future, consumers will accept and embrace the changes needed to create a better and more sustainable industry. We need to start eating other types of fish, less common cuts of meat, and older animals. We need to embrace seasonality more.
What is your favorite street food?
Fish & chips
Which restaurant or food stand do you recommend? (Different from yours) (Add its Instagram handle if possible)
Ernesto’s in NYC is my go to spot. Brawn in London is my favorite.
What is your guilty pleasure?
Chicken wings!
What ingredient do you find overrated?
Beets
What ingredient do you think is underrated?
Mutton!
What is your favorite kitchen tool?
Chestnut knife
What is your worst kitchen nightmare?
Meat slicer accidents!
Katty Maldonado Olea
I am from Cartagena, Colombia, a gastronomically privileged place. For my family, mealtime was a celebration. My mother was passionate about cooking; she researched local ingredients and wrote books on Caribbean cuisine. As a result, a library of her experiments and recipes was created in our home. I grew up surrounded by a table full of flavors from my grandmothers and mother, learning that cooking expresses feminine love and a way of sharing.
I studied at Le Cordon Bleu in Lima, Peru, and I began to fall in love with Latin American cuisine. This passion led me to make many trips across South America in search of new flavors. Along the way, I discovered my unexpected love for pastry art. It resonated with me instantly, likely because my mother adored baking. Our home was always filled with cakes, candies, molds, and the smell of cookies. My first job was at a pastry shop in Lima, where I learned pastry art fundamentals and traditional techniques. I fell in love with the dedication required to be a pastry chef and the precision and attention to detail that the role demanded. I discovered my muse and found what elevates my cooking and gastronomic vision to another level.
In 2021, I had the pleasure of meeting Álvaro Clavijo, my favorite chef. Álvaro taught me everything I needed to become the cook and pastry chef I am today. I learned about haute cuisine techniques, fermentation, long cooking processes, and maturation. He encouraged me never to limit myself in my culinary journey. Today, my pastry creations showcase local ingredients, highlighting the vibrant flavors of the Caribbean. I use vegetables and traditional savory recipes reinterpreted into contemporary sweet dishes.
I have been traveling through Europe for 10 months, and I spend most of my time in Salzburg, Austria, due to a gastronomic consulting contract with a restaurant. My role involves collaborating with a colleague from Colombia to develop the creative aspects of the menu. I create recipes for restaurants in Colombia and other parts of the world. Additionally, I am gradually working on my gastronomic project, “EME,” which will be launched in Bogotá, Colombia.
What is your guilty pleasure?
The fast food from Barranquilla, Colombia where I grew up. Everybody saids that is the best fast food in Colombia and is not a lie!! My favorite is the ” Desgranado de pollo” which is a mix of lettuce, tartara sauce (a lot of garlic and fresh coriander mayo), chicken marinated with soy, mustard, pepper, lemon and salt, caribbean cheese and crunchy potatoes.
What ingredient do you find overrated?
chugua.
What is your favorite kitchen tool?
my chocolate forest dessert, it is made with a maple syrup cream, roasted white chocolate crumble with pine, dark Colombian 70% chocolate foam, olive oil, malon salt, sweet and crunchy oyster mushrooms and dark chocolate ice cream. This is one of the last creations I made for a consulting work in Austria.
Harold Villarosa
Opening a restaurant in Austin has been a dream of mine for a long time, and now it’s finally happening. This isn’t just any restaurant—it’s a space where I can showcase what it means to be Filipino and celebrate my community. After years of working in New York kitchens and navigating the culinary world, I wanted to create something that truly represents my vision. I’ve moved into a new chapter of my life: I have a family now, with a young son who’s just four months old and my wife by my side. Austin is the perfect place to plant new roots, start fresh, and focus on what matters most.
@oko.atx is a personal project and a cultural mission. It’s the first high-end Filipino restaurant in Austin, and with it, I want to redefine how people perceive Filipino cuisine. I’ve been digging deep into what Filipino food means to me because this is my chance to cook, bring my culture to the forefront, and ensure our traditions, flavors, and stories are part of the broader culinary conversation.
A big part of my journey has always been about the people in my kitchens. My focus is on hiring immigrants—those who, like me, have used the culinary industry as a way to build a better life. When I think about my early days in the kitchen, I remember the Mexicans, Dominicans, Colombians, Puerto Ricans, and Guatemalans who taught me everything: how to cook on the line, hustle, and master a station. They gave me the skills that shaped my career, and now it’s my turn to give back.
The kitchen has always been a place where second chances are possible, and that’s something I’m passionate about preserving. I’ve been inspired by the late Anthony Bourdain and his unwavering advocacy for immigrants in our industry. Like him, I believe they are the backbone of what we do, and I want my restaurant to be a space that honors their contributions, supports their growth, and gives them the tools to succeed—not just in the kitchen but in life. As I progress with this project, I hope it becomes more than a place to eat. I want it to be a beacon for our community, a space where culture, opportunity, and delicious food come together.
📷 by @robertjacoblerma
Chuck Bandel
I started in this industry in my late teens, working as a busboy. The defining moment was when I walked into the kitchen and saw the chefs in their perfectly white coats and large hats. I was taken aback and mesmerized as I watched the head chef swiftly and precisely slicing a case of mushrooms. He was effortlessly engaged in conversations while still maintaining his speed and precision without even looking at what he was doing. So it all started with my excitement over a mushroom getting sliced, and every day since then, my excitement for the culinary world has not wavered.
I worked my way up in the culinary world, but it wasn’t until I discovered “stages” in foreign lands that my passion reached new heights. Typically, stages are for young cooks while they are in culinary school. However, I began my stages at 42, after already being established in the culinary industry. It all started with a simple conversation at the bar in my cafe @cafe_gala, and the adventures began. Every summer, I try to intern at interesting restaurants, from Miramar in the Barcelona area to Martín Berasategui in the Basque Country, to learn Catalan cooking at El Motel in Figueres, and a few more in between.
Working alongside like-minded people worldwide and learning new techniques and secrets is genuinely inspirational. It’s the most incredible adventure I have ever discovered. I feel like a culinary Hemingway on great adventures. Then, I returned to my cafe inspired and implemented some techniques, thoughts, and creations. I can’t recommend it enough at any age. The great thing about the culinary world is that one never stops learning.
What is your favorite street food?
Tacos
Which restaurant or food stand do you recommend? (Different from yours) (Add its Instagram handle if possible)
Pacoperezmiramar
What is your guilty pleasure?
Cheap pizza
What ingredient do you find overrated?
None really
What ingredient do you think is underrated?
Squash
What is your favorite kitchen tool?
Kitchen Knife
What is your worst kitchen nightmare?
Not being prepared.
Carol do Carmo
My journey in the kitchen is rooted in respecting the time each process takes. I became a cook at 27, but before that, I was a teacher, a public servant, and a sociologist, never intending to become a chef. For a long time, cooking was just another household chore for me. I never imagined I would dedicate myself to it professionally. Before I moved out of my parent’s house at 25, I only knew the basics to get by as an adult. However, once I lived alone, I discovered that this once-overlooked task could actually bring me joy.
I discovered a deep passion for cooking during the pandemic, which helped keep me sane. Realizing I had some talent for it, I applied for an amateur cooking reality show. Although I was eliminated, that experience marked my first step in pursuing a culinary career. When I walked through the studio doors, I knew this was what I wanted to do for a living. A few months later, a chef who had seen me on TV invited me to join the team at a luxury restaurant in Trancoso, Bahia. It was my first professional opportunity, and I boldly decided to leave everything behind—my family, home, car, and career—to chase this dream. I started as an assistant in the fermentation station, an area where I have since specialized. After a few months, I was promoted to cook and took charge of the restaurant’s parrilla. As a woman in this field, it was a significant challenge, but I succeeded greatly.
After two years in Bahia, I came to São Paulo seeking new opportunities, where I led the opening of a new restaurant until May of this year. Here, I could also share my knowledge of fermentation through courses and consulting for small restaurants. Now, I’m preparing to return to Bahia, where it all began, to lead the operation of the same restaurant where I once worked. I will manage a team of seven cooks there, serving thousands of people during the Bahian summer season. Everything I have learned in the kitchen emphasizes the importance of respecting time.
What is your guilty pleasure?
Watching Friends while eating noodles.
What ingredient do you find overrated?
foie gras
What is your favorite kitchen tool?
Whole fish from artisanal fishing, grilled on the parrilla with brown butter and bean salad with misso.
Ara Keyork Sarkisian
I was born and raised in Amman, Jordan, and have Armenian heritage. I’ve been in the culinary business since I was 14 years old. I started as a dishwasher and then became a trainee at the first opportunity. From there, I worked my way up to become a professional chef in the industry. It’s not an easy journey, and when you reach the top, a higher mountain is always waiting for you. That has always amazed me.
No matter how much we learn, there is still so much more to absorb, give, take, and understand. After 17 years in this industry, I’ve learned a lot, yet last year, I met Chef Jonas Low, and I can genuinely say that he opened my mind and senses to different aspects of flavors I never knew existed. I am forever grateful to him and thankful.
My philosophy in the kitchen is that when we cook together, we have to be united in mind and spirit. We need to work together to anticipate each other’s moves so we can operate smoothly and provide good service. If you love this business and industry, you must constantly give your best, show up, do more, and love what you do. I am currently working at @majorajordan restaurant, and I aim to inspire my colleagues and keep us all motivated to reach higher levels and push each other to improve.
In the future, every chef should start to help each other instead of bringing each other down. I hope we can guide the new generation of cooks into better environments.
What is your favorite street food?
Smash burgers
Which restaurant or food stand do you recommend? (Different from yours) (Add its Instagram handle if possible)
Lucca steak house.
What is your guilty pleasure?
Instant noodles.
What ingredient do you find overrated?
None
What ingredient do you think is underrated?
Tahini and Miso.
What is your favorite kitchen tool?
Mr Blue my first chef knife.
What is your worst kitchen nightmare?
Not good mise en place.
Isabella Potì
My first real job was in Lecce when I was 16, still attending school. It was a charming and unique restaurant. However, my true kitchen story began when I was 18, as that was the year I gained my first experience in a Michelin-starred restaurant in London. It was quite challenging for me to comprehend and reach that level. I would start my job at seven and finish at midnight or 1-2 am, and then I had to take the bus or the tube to go home. There were no breaks. It was tough, but the experience made me realize this was my calling.
After gaining more experience in France, Copenhagen, and Spain, I returned to Lecce with Floriano, and we decided to start @brosworld__. Since starting Bros’, I changed and become more mature. I was only twenty when we took the step of opening the restaurant. It was a completely different experience; it meant owning my own company and being a chef. I had always dreamt of achieving the standard of Michelin and what it represents, but I understand that Michelin is like winning an Oscar for actors. It’s one of the goals that someone expects when working in fine dining. Managing the pressure of obtaining a Michelin star is difficult to explain, but if you can handle that pressure and strive for it, you are meant to have it.
Being a famous female chef changes you a little bit. It’s usually viewed as a more masculine job because you must be strong and work long hours, so if you choose to have children and a family, it is complex. But right now, it’s something that interests both men and women. Of course, at the moment, being a recognized female chef is a good thing because everyone is looking for female chefs. The world is changing, and females are at the top, so It’s essential to be the right one. Some aspects of the kitchen industry need improvement.
One area is the treatment of human resources, including better job scheduling. This is already starting to change. Communication is another area that is slowly improving. Sous chefs are now being viewed differently. Currently, this is a job that people aspire to, inspiring individuals rather than just a means to make money.
Cony Pinheiro
I am from Severiano Melo, a small town in northeastern Brazil. There, I learned from my grandparents the foundation that still guides me today: simplicity brings a proper perspective on life. In that small town with limited resources, I had little access to opportunities and knowledge until I moved to São Paulo at 18. Once in São Paulo, I began my journey in the kitchen, studying and seizing every opportunity that came my way. I took courses in sweets, savories, kitchen techniques, cuts, knives, and meats, constantly seeking knowledge through books and classes until I could pursue a degree.
My professional journey in São Paulo began at a small snack bar where I learned the fundamentals of working in a kitchen, including organization, respect for colleagues, and reverence for the ingredients. After that, I worked at a Mexican restaurant where I could create dishes and design menus. I also assisted in adapting the menu of a significant Spanish establishment to open a branch in São Paulo, giving me exposure to European haute cuisine. From there, I took on a new challenge at a French restaurant, where I refined my culinary techniques to meet high standards.
Later, I joined @restauranteema, a Brazilian cuisine establishment where I have worked for eight years. I oversee the production process, leading a team and managing all aspects necessary for the kitchen to operate smoothly. One of my core values is ensuring that the staff receives high-quality food. I firmly believe that well-fed staff can provide better service and food. I also share our kitchen’s daily routine, and the dishes served to the staff on my social media, which has generated public interest. As a result, the restaurant’s partners decided to open the establishment one day a week to offer the family meal menu.
One moment in the kitchen that had a lasting impact on me was during my undergraduate years. We cooked at an orphanage on Christmas Eve for children who had never experienced a Christmas dinner. Then, I realized food is more than sustenance; it brings solace and comfort. That’s when I decided never to leave this profession.
What is your favorite street food?
Brazilian made dish.
Which restaurant or food stand do you recommend? (Different from yours) (Add its Instagram handle if possible)
@cuscuzdairina
What is your guilty pleasure?
Fast Food
What ingredient do you find overrated?
Shrimp
What ingredient do you think is underrated?
Cassava
What is your favorite kitchen tool?
Thermomix
What is your worst kitchen nightmare?
lack of hygiene and organization.
Bill Allison
I’ve been passionate about cooking for as long as I can remember. Growing up in a Jamaican household, I had to learn to cook early on. My parents worked long hours, so cooking became essential for me. These early experiences shaped my independence and developed my love for food. During my teenage years, I worked in my dad’s fast-food Jamaican spots and spent the summers doing prep jobs there. Those years built the foundation of my work ethic and taught me discipline.
After taking a break from working in kitchens, I pursued a career in fashion at Gucci. Despite enjoying the fashion industry, my love for cooking never faded. I eventually left Gucci to attend culinary school while also working full-time at Chubby’s, a modern Jamaican restaurant. It was a challenging time, juggling school and work seven days a week, but I excelled in the fast-paced kitchen environment. I quickly progressed from being a prep cook to working the sauté station, one of the most demanding sections in the kitchen.
After school, I flew to London and landed a job at Xu Teahouse, a fine-dining Taiwanese restaurant. My time there was brief due to COVID-19, but it was a transformative experience. After the lockdown, I worked at BAO Borough and then moved to Amsterdam to work with chef Alex Haupt at 101 Gowrie. This led me to Bridges, a Michelin-starred restaurant. Eventually, a local café offered me a head chef position via Instagram. I began combining Asian techniques with Jamaican flavors, creating something new for the Amsterdam dining scene.
During the pandemic, I co-founded a pop-up called Ilj, which eventually took us to Paris and Istanbul. Over time, I’ve organized pop-up events in cities like Berlin, Seoul, and Bangkok. Currently, I’m the head chef at @grus_grus_ in Stockholm, and I’m working on opening my own space, Patois, to celebrate Jamaican culture and flavors through a modern lens. Through Patois, I aim to create a vibrant space for food, music, and community, telling the story of Jamaica’s cultural melting pot.
What is your favorite street food?
Jerk chicken
Which restaurant or food stand do you recommend? (Different from yours) (Add its Instagram handle if possible)
Kin in Soho London @kilnsoho
What is your guilty pleasure?
Shin Ramyun ( spicy instant noodles) with added egg drop and chopped green onions.
What ingredient do you find overrated?
Truffles, expensive and weird taste.
What ingredient do you think is underrated?
Chicken, don’t know why restaurants and wine bars don’t use chicken more often.
What is your favorite kitchen tool?
A good tasting spoon.
What is your worst kitchen nightmare?
Pouring fresh oil into the fryer while the valve is still open.
Cheolhui Lee
I was born and raised in South Korea, where I lived a typical student life. My passion for culinary arts was sparked by watching professional chefs on TV skillfully plating their dishes with artistic flair. Intrigued, I convinced my parents to support my budding interest. At 14, I dedicated myself to mastering the basics, starting with knife skills. I spent countless hours disassembling blowfish, and my efforts soon paid off as I saw significant improvement. Eager to challenge myself further, I entered several cooking competitions in Korea and won medals, which helped demonstrate my commitment to cooking to my parents.
After graduating from culinary arts college and completing my mandatory military service, I discovered an exciting opportunity with the Ministry of Foreign Affairs as a chef at the Korean Embassy in Croatia. In this role, I met people from diverse backgrounds and shared our respective cultures, primarily through food. I gained valuable knowledge of global spices and ingredients and experimented with international recipes, adding my own twist.
Additionally, I contributed to events organized by the Embassy to promote Korean food culture. These events, including Korean cooking classes, fusion collaborations with major hotels, and cooking competitions, played a significant role in introducing the beauty of Korean cuisine to the Croatian public. I continue to work diligently in this role and remain committed to sharing and celebrating Korean culinary traditions. After eight years in this industry, I hope more people understand that if you put your heart and soul into preparing a dish, it will turn out perfectly.
What is your favorite street food?
I love Korean Tteokbokki
Which restaurant or food stand do you recommend? (Different from yours) (Add its Instagram handle if possible)
Gejang (marinated crab) is my favorite Korean dish which I want everybody to know.
What is your guilty pleasure?
Eating tons of chocolate
What ingredient do you find overrated?
Ginseng
What ingredient do you think is underrated?
Potato
What is your favorite kitchen tool?
Sashimi Knife
What is your worst kitchen nightmare?
A chef who I worked with used to throw bottles of wine when he couldn’t control his temper.