Mario Valadez T.
Born and raised in Monterrey, Mexico, Mario moved to NYC (Upper West Side) in 2010. An Industrial Engineer who spent his previous 10 years creating transportation optimization models, enrolled at ICE (Institute of Culinary Education) in 2011 to obtain a Culinary Diploma. Since graduation, he worked at Green Table (NYC) as line cook and at Dizzy's Club Coca-Cola - Jazz at Lincoln Center (NYC) as Sous-Chef.
For the last 2 years Mario has been working in recipes inspired by trips and tasting menus from the best restaurants in Europe, Asia and North, Central and South America.
CHEF DE CUISINE
Joh was born and raised in NYC. When he was very young he was attracted to the kitchen by watching his mother cook. He started cooking at a very young age. Soon what was a hobby turned into a career.
Johangel got a Culinary Diploma at ICE (Institute of Culinary Education) in 2011 and has worked in top restaurants in NYC such as Keen's Steakhouse, Dovetail, Beatrice Inn and Tavern on the Green.