Gerardo Rizzo
Gerardo Rizzo
I am originally from Guatemala, and my passion for cooking began at a young age. I enrolled in Guatemala City’s renowned culinary school “ITECAP.” After completing my education, I had the chance to work as a kitchen assistant on a cruise ship for a year. Traveling the world had always been a dream of mine, and leaving my homeland was necessary to broaden my horizons.
Destiny led me to Portugal, where I immigrated and worked at local kitchens and catering companies. Later, I worked with Hard Rock Cafe, and my journey with them took me from Lisbon to Austria and finally to Sevilla, Spain. I served as a kitchen manager for my last two years with them. However, in 2019, I decided to make a change in my culinary career and quit.
I went on a five-month backpacking adventure across Asia, which reignited my passion for cooking. It exposed me to a variety of flavors and culinary traditions and felt like a graduation of sorts. This trip enriched my knowledge, realizing that continuous learning and innovation are crucial in the culinary field.
While traveling in Asia, I explored five countries and enjoyed their unique cuisines. However, I was most fascinated by staying with families and experiencing their culture through food. I had the opportunity to converse with locals, which often led to heartfelt invitations to dine in their homes. These experiences inspired me to create Bora, where guests are welcomed into my home, and I cook for them.
Back in Guatemala, My wife and I started hosting dinners in our apartment. As demand grew, we transitioned to private dinners where guests paid to join us at our dining table. Finally, we opened Bora, offering the same warmth and hospitality as you were in our home.
Currently, I’m based in Paredon, specializing in fresh seafood despite village growth and power outages. Looking ahead, I plan to specialize in fish further, embarking on early morning fishing trips to bring the freshest catch. I aim to create unique and delectable dishes using every part of the fish, offering guests an unforgettable culinary experience!
📸& 🎤 by @christianguval our coastal 🌊 reporter!
Olly Santoro
Olly Santoro.
I began my cooking journey in London in 2019. After working at Front of House, I was drawn to the fast-paced and creative kitchen environment. I was always eager to plate desserts or snacks and would jump at any chance to shout “service.” There was something attractive and strangely glamorous about it all. I recall being told, “You really love being a chef, don’t you?” – a sentiment that has always been obvious to everyone.
Cooking has always been a way for me to feel more connected to my Sicilian heritage. Although I grew up in London and have never lived in Italy or Sicily, my dad’s fond memories of his mum’s (my Nonna’s) cooking have always inspired me. He made me feel like his nostalgia was my own, creating a shared experience. The simplistic, rustic nature of the trattorie feels like home to me.
Cooking in this style links me to places I feel connected to, especially Since my Nonno passed away last year; my duty is to continue cooking and learning more about myself. It gives me the energy to push forward in an industry that can sometimes be unforgiving and tiring. But give me some meat, offal, or beans to braise, and I’ll always be happy.
There’s something almost therapeutic about sitting in an Italian cafe and enjoying a bowl of beans in olive oil. Many people might associate this feeling with drinking a Guinness in a warm, dimly lit pub. I believe that the ultimate goal of cooking should be to make people feel this way—to create dishes that nourish the body and feed the soul.
For me, nose-to-tail cooking is essential. Nothing should go to waste, and the creativity that arises from this philosophy shapes much of the food I cook. When I work with an ingredient and use every part of it, I respect the produce and learn more about the industry. It’s a great way to gain a deeper understanding of food and connect with the ingredients meaningfully.
I hope the food industry moves towards a zero-waste approach and eliminates sous vide cooking. It’s inspiring for chefs and better for the environment; the love and care in cooking should not involve wrapping food in plastic and cooking it in water.
Solange
Solange
I am from Cali, Colombia. I started in the kitchen at 15. My mom is a professional cook; she used to work for a catering company that handled huge events. My starting point was that same company, but I began as a steward. It’s not an easy task, and certainly not as glamorous as they depict it on TV. Since we didn’t have a stable location like a restaurant, there were no dishwashing machines. In fact, you were the machine. During events, we served all kinds of small plates, forks, and knives. It was wild to see almost 1,500 dishes coming into the kitchen almost at the same time.
I spent a couple of years with that company, helping with preparation and eventually moving into serving. Then, I decided to move to the capital, Bogota. After working so hard in that catering company, all the other jobs that came my way seemed easy. I worked more in the front of the house, but somehow, with time, I started missing my time in the kitchen. Even though it’s a tough job, crafting or creating something that someone will enjoy fills your soul in a way I can’t explain.
Working so close to fire and heat has been an experience. Initially, it was hard, but you get used to it and become one with the element. From here, you witness servers who can’t even stand the heat, but I kind of enjoy it now, especially knowing that this natural element adds such great flavor to the food. Cooking with wood fire has been a part of us for generations, and it has made my cooking journey more meaningful.
Tam Pham
Tam Pham
I’m from Saigon, Vietnam. I came to the USA in 2008, settling in Seattle for my first three years and then Miami. During those college dorm years, I deeply missed Vietnamese cuisine and had no nearby options. So, I gradually taught myself to cook by seeking advice from family, reading, and watching YouTube tutorials.
Hospitality has always captivated me because it offers many opportunities, such as working on cruise ships, hotels, coffee shops, catering,etc. I explored various roles, from managing a hotel to running a coffee shop. Finally, I decided to venture into restaurants to understand the operation better. Transitioning from a front-of-house role to management, I even contributed to opening a concept under Genuine Hospitality Group. During those days, I saw how professional kitchens operated with a closer look.
In 2019, my partner and I embarked on a small project: a supper club at our house. It was an informal gathering where we prepared Vietnamese dishes we loved and couldn’t find elsewhere. The concept evolved; it became an official supper club after the second event. We charged a small fee to cover food and drinks, just enough to break even. It wasn’t about profit but practicing my culinary skills and having fun.
In 2020, amidst layoffs, we boldly decided to give everything to our supper club project, @tam.tam.mia Easy to remember, it has a charm that resonates with everyone—even strangers call me Tam Tam. It’s a name that in Vietnamese means ‘heart,’ symbolizing two hearts, the union between me and Harry, my partner.
Our journey gained momentum when we seized the opportunity to transform into a pop-up at 1800 Lucky. Featuring a curated menu, our pop-up exceeded all expectations. Encouraged by this success, we ventured further, hosting another pop-up in Little River.
Looking back, I’m grateful for my partner, dedicated staff, and supportive friends who have been part of TamTam. From the ones with years of experience in the restaurant and bar industry to the ones just starting, each one played a vital role in making our project a reality. Without their support and hard work, we wouldn’t be where we are today.
Karely Ibañez
Karely Ibañez
I grew up with the dream of becoming a lawyer, but it wasn’t until my 8th semester that I began to realize how complex and challenging it was, especially in this country. I saw how many contradictions existed within the legal system, and despite my knowledge of the law, there always seemed to be loopholes. It was during this time that I made the decision to quit law school, a choice I kept hidden from my family for a while.
Following my departure from law school, I secretly enrolled in a culinary school to pursue my passion for cooking.
In the culinary world, food follows a natural cycle and a set of laws that are less contentious. By using the right ingredients, treating them with respect, and applying proper techniques, the outcome is usually satisfying. In contrast, the legal realm is unpredictable; even if you do everything by the book, unexpected results can still occur.
Eventually, my family learned about my change in career path. While the initial period was challenging, they ultimately wanted me to find happiness. Despite the difficulties and tears shed along the way, I hold onto the dream of owning my own place. I believe that every cook shares this aspiration. While we may enjoy the journey, it’s important not to lose sight of our destination.
Andrea Merenda
Andrea Merenda
Growing up in my mom’s kitchen in Gallipoli 🇮🇹, surrounded by all those fantastic smells, I knew I wanted to be a chef. Even though I had to leave home to pursue my culinary dreams, I never lost my passion for my homeland’s cuisine. It’s not just a job to me—it’s like my destiny, something I’ve wanted to do since I was a kid.
Traveling the world opened my eyes to many different flavors and cooking styles. It’s like I collected all these cool ideas and brought them back home with me. Now, whipping up dishes with local ingredients feels like creating a work of art full of colors and tastes that not just pop but also tell a story full of heritage.
Seeing people enjoy my food is the best feeling ever. All the hard work and long hours in the kitchen pay off when I see those smiles. I feel so lucky to work with fresh ingredients and turn them into something special every day.
Looking ahead, I’m excited to keep learning and trying new things in the kitchen. There’s always room to grow and experiment, and I’m ready to take on whatever challenges come my way. Apron on, game face on—I’m here to cook up a storm and have a blast doing it!
What is your favorite street food?
Pizza
Which restaurant or food stand do you recommend? (Different from yours) (Add its Instagram handle if possible)
Erminia cucina agricola
What is your guilty pleasure?
Pasta
What ingredient do you find overrated?
None
What ingredient do you think is underrated?
Vegetables
What is your favorite kitchen tool?
Frying pan
What is your worst kitchen nightmare?
Heat
Saraj Mohamad
Saraj Mohamad
I pursued Hotel Management in India, torn between two paths in school: joining the Indian Army or pursuing a career as a chef. Unable to clear the Army exam, I embraced my second option, influenced by my father, a chef in the Army.
During my second year of graduation, I interned at The Leela Delhi Hotel. Despite exposure to various departments, my heart was set on the kitchen. The demanding hours, often spanning 12-15 hours a day, didn’t deter my passion. I’d even stay after my shift to immerse myself further.
Post-graduation in India, I ventured to the UAE for an internship in 2020, only to face the onset of the COVID-19 pandemic, disrupting my plans. Undeterred, I sought employment and, remarkably, secured a position in RAS AL KHAIMAH during a time when job losses were rampant worldwide.
Starting my culinary journey in the pastry section of a small café, I transitioned to the hot kitchen after five months. After, I relocated to Dubai. Now, four years into this industry, I can’t envision myself anywhere else.
The kitchen’s adrenaline during service hours became the allure that captivated me. My mentors, colleagues, and the challenges of the kitchen have not only shaped me but continue to do so. In this dynamic environment, I’ve learned the art of maintaining composure amid chaos.
I In 2022, I participated in the Chef Poissonier of the Year competition, securing a spot among the top four contestants in the UAE. Despite years in the industry, I acknowledge there’s still much to learn. The kitchen has not only honed my culinary skills but also forged me into a mentally resilient individual, transitioning from a kid to a man.
What is your favorite street food?
Shawarma
Which restaurant or food stand do you recommend? (Different from yours) (Add its Instagram handle if possible)
3Fils
What is your guilty pleasure?
Allo Paratha,an Indian stuffed paratha.
What ingredient do you find overrated?
Truffles
What ingredient do you think is underrated?
Salt
What is your favorite kitchen tool?
Small offset spatula.
What is your worst kitchen nightmare?
During service if there is any kind of issue with the equipment.
Hiram Thompson
Hiram Thompson
I am from Panama, and I entered the industry in 2015. When I was young, I expressed my passion for art and initially wanted to be an architect. However, deep down, I knew I was fond of kitchens, inspired by watching my mom and grandma cook for the family.
It was not until my sixth year of school that I was vocal about it, and I finally told my family I was not going to pursue architecture and wanted to become a chef. The next day, on a Sunday, my parents took me to the old center of Panama and showed me all the cooks working. She asked, ‘Is this what you want? Look at us while we share a family Sunday; you will work. Are you sure you are ready to sacrifice all of this?’ I said yes, and since that day, throughout all these years, there has been only one day of doubt.
There was one time in my career when I was about to throw in the towel. I am usually a loyal cook who likes to stay in places long enough to witness the evolution. But somehow, at the beginning, between the long hours and shifts, I felt there wasn’t anything for me there anymore. I thought at first it was about my whole career. Still, I reminded myself of what this industry had taught me and how it made me a better and more disciplined person. It helped me look beyond my momentary situation and understand that something bigger was out there for me.
Since I was in school, there were only a couple of names known in the culinary scene. However, there was a group of chefs who focused on showcasing more than just their names, promoting Panama’s rich culinary heritage on a global stage. That made me believe there is room for everyone at the top, and this shared mission can unite us as a community of chefs, driving us to push forward collectively toward a bigger and common goal more significant than ourselves.
Elys Soto
Elys Soto
I grew up in California, where food was a language of love. My big family from Mexico taught me to cook, and my great-grandma watched over my first steps in the kitchen. As the eldest of five with a young, hardworking mother, I learned early about resilience and respect. With her often away, supporting us, I was responsible for cooking dinner. In those moments, amidst pans, spices, and responsibilities, I realized my future was in the kitchen.
Music was my second passion, but the rhythm and harmony mirroring the orchestrated chaos of a kitchen was what captured me. Despite dreams of attending a prestigious culinary school across the country, life had other plans, rooting for me in California. Undeterred, I enrolled in a local culinary program, pushing myself to excel.
During my studies, I seized an opportunity to intern with a catering company serving at events like the legendary “Vans Warped Tour” and Coachella. It was there that my culinary journey intertwined with my love for music, igniting a fire within me.
After years of hard work, I finally achieved a significant accomplishment. I completed my culinary education and had the opportunity to cater to none other than the former President of the United States, Barack Obama. This experience was a turning point for me and fueled my ambition. It led to an exciting year of catering for bands I idolized while touring the country.
At just 21, I dove headfirst into the restaurant industry, working alongside revered chefs I once admired from afar. Their mentorship opened doors to a world of innovation, introducing me to ingredients and techniques beyond my wildest dreams.
Today, I manage a cafe and bakery, a hub of creativity and community. But beyond the confines of my kitchen, I strive to give back, partnering with local initiatives like “Feed the Block” to provide free meals and support to those in need. For me, the true essence of this journey lies in the ability to nourish not just bodies but souls. In a world where divisions run deep, food has the power to unite us all. And in that simple truth, I find the profound beauty of my craft.
What is your favorite street food?
Tacos
Which restaurant or food stand do you recommend? (Different from yours) (Add its Instagram handle if possible)
The cellar
What is your guilty pleasure?
Jack in the box after a long shift and a blunt.
What ingredient do you find overrated?
Gold flake (it doesn’t even taste like anything).
What ingredient do you think is underrated?
Tomatoes (it’s the gift that keeps giving) so versatile!
What is your favorite kitchen tool?
A spoon. So much versatility.
What is your worst kitchen nightmare?
Anything that involves compression and gasses around flames.
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.