Chicago is a lot of my background as a chef.

I think that a lot of us at home are iron chefs in their own right in that we have to come up with meals real quickly.

Don't be afraid to adapt new ingredients into your own techniques, and traditional ingredients into new recipes.

Positivity, that's one of the things I try to spread throughout my company and really anyone I come in contact with. Because as you know, life's too short. You got to keep it positive and keep it fun.

Being Ecuadorian is, I don't want to say it's tough but it's... something special to me.

From the time I was 8 until now, I've been working. My Social Security is looking solid.

I have experienced a tremendous amount of personal and professional growth, and I feel incredibly lucky that I'm able to make a career out of doing the things that I love.