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