I studied cooking in Spain after college.

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.

I spent several years cooking on a line.

My family came from Ecuador.

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.

Chicago is a lot of my background as a chef.