Hola,

After nearly two decades as an executive chef, I wanted to take this opportunity to share some of the things I’ve learned throughout the years about not only the food, but myself, in the process. My destiny has taken me down the road less traveled, and I have so much to share with you.

You know, I’m just now getting up to speed with all these iPhones, pod casts, blogs and other new forms of media that really take us outside of the box. In fact, I’m convinced my 5- and 8-year-old boys are more savvy than I am.

Technology is really evolving and changing the way we communicate and gather information every day. Some are good and others I’m still trying to understand, but I thought it would be fun to utilize some of these new tools to take you along on my journey.

I carry a strong belief that we are all life-long learners. With personal aspirations and expectations aside, to me, learning and striving to continually evolve is, as much as anything, out of respect to all of the great chefs throughout time -– and really out of respect to people in all professions and walks of life that dream big, work persistently and rise in the face of adversity to do what they’re most passionate about.

I look forward to introducing you to some of the methods and witnessed glory I’ve been blessed to see, peeking my head in kitchens and teaming with colleagues expanding to the far corners of the globe.

From my first experiences cooking rice in my mother’s kitchen as a youthful and exuberant 9-year-old in Venezuela to embarking on my initial culinary study in Canada, cooking has always been an odyssey to me. Exposing me to more cultures, traditions and value systems than one could ever dream.

It’s with gratitude and appreciation that I pass this positive energy your way with hopes that it will inspire your own creative cooking masterpiece and the burning desire to leave no stone unturned. May you find your experience enlightening.

Welcome aboard! Cheers, Luis Rafael Hurtado O. (Chef Raffie)