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

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.

I studied cooking in Spain after college.

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

Chicago is a lot of my background as a chef.

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.

I spent several years cooking on a line.

As long as you remember what you love and why you love it, it will never be far from your heart - or your plate.

I'm a huge fan of burgers, and they're not my wife's favorite, so we don't cook them at home.