When I was a teenager, I worked in New Orleans for a chef named Paul Prudhomme. That was a very important time in my life as a chef. I developed my palate and learned a lot. And here I am now. I specialize in modern Mexican and contemporary Latin cuisines.

I wanted to get away from the Mexican vernacular and do more 'nuevo Latino.' Americans are starting to understand regionality in Mexican food. It is very regional in terms of ingredients.

I was a little, uh, incorrigible as a kid, so the kitchen was a good place to give me structure and balance. It taught me hard work, but then I grew to love it.

I like to cook with the philosophy of using great ingredients and not altering them too much.

Instead of going out, I'm trying to encourage people to have a memorable experience in their own home. We call it 'Delicioso Night In.' I invite the people I care about the most. Then, when I get a lot of people together, I like to have finger foods.

My biggest challenge is cooking traditional French dishes, which usually require very specific techniques and methods. That’s just not my style... I cook from the soul.

My mother and my grandmother are pioneers of Mexican cuisine in this country, so I grew up in the kitchen. My mom, Zarela Martinez, was by far my biggest influence and inspiration - and toughest critic.