A Look At 2025’s

Culinary Talent

  • Award-Winning, New Mexico-Native Chef Andres Padilla

    Chef Andres’ storied career has spanned across North America with experiences from his native home state of New Mexico, Chicago and up and down the east coast with extensive travel across every region of Mexico. As the Culinary Director for Frontera restaurant group, Chef Andres Padilla created distinct Mexican menus, both rustic and refined.

    He was offered the Sous Chef position at Topolobampo in 2008 and quickly established himself as an emerging talent with daring, bold and elegant dishes. He was named partner of Frontera Restaurant Group in 2016, the same year he claimed the crown of Cochon Heritage BBQ in Chicago with mouthwatering dishes. During his time with the Frontera Group, he was able to maintain the 1 Michelin star at Topolobampo. He was the recipient of a Chicago Tribune Dining Out Award in 2015 and was at the helm when the team received the award for Outstanding Restaurant by the James Beard Foundation in 2017. 

    After spending a great deal of time in Chicago, Andres moved back to the Southwest in 2019 and took on the role as Executive Chef of the Plaza Hotel in downtown El Paso, Texas. There he led the creativity and explored exciting regional Mexican dishes with a modern touch, using inspirations from his time traveling through Mexico and what he had learned in Chicago. 

    After the Plaza Hotel in El Paso, he went back to Chicago to lead the charge again at Cruz Blanca & Lena Brava.  He continued to leave his modern touch on the rustic wood-fired kitchen at Lena Brava and innovate new techniques and flavors at Cruz Blanca.  

    Later, Chef Andres took on a huge role with the highly acclaimed Starr Restaurant Group based out of Philadelphia.  He was a Corporate Chef in charge of Mexican Concepts.  He helped lead the charge in the menu development and creation of dishes for concepts that sprawl out between New York City and South Florida.  His last project with Starr was a huge restaurant in Washington DC’s Union Market neighborhood called El Presidente, which opened to wonderful reviews from critics on the east coast, most notably, The Washington Post.  

    Currently, Chef is overseeing all culinary operations at Hotel Paso Del Norte in El Paso. There he is leading the charge for both Sabór and 1700° Steakhouse.

  • Chef Paloma Hernández is a Chef Instructor at the Texas Culinary Institute in El Paso, Texas,  where she leads hands-on cooking classes that showcase both global flavors and local  traditions. Raised in Ciudad Juárez, Mexico, a city at the crossroads of Mexico, Texas, and  New Mexico, she draws inspiration from a region where food is defined by its rich cultural  fusion and bold flavors. Having also lived in Texas, New Mexico, and California, Chef Paloma  brings a diverse culinary perspective shaped by her heritage and experiences. 

    Her formal training includes a Bachelor of Science in Hotel, Restaurant, and Tourism  Management from New Mexico State University, where she graduated with honors, and an  Accelerated Culinary Arts Certificate from the Culinary Institute of America at Copia in Napa  Valley. Throughout her career, she has gained experience across a range of culinary and  hospitality settings, from high-volume restaurant operations to boutique teaching  environments. She has also been recognized with multiple academic and culinary  scholarships, including awards from the James Beard Foundation and the National  Restaurant Association. 

    Today, Chef Paloma combines her passion for education with her love of culture-driven  cuisine. Through her classes at Texas Culinary Institute, she continues to inspire students  and guests by celebrating food as both a craft and a cultural experience.

  • Chef Lawrence Acosta is an El Paso native with more than a decade of culinary leadership. He trained at the Riverside Culinary Program and The Culinary Institute of America in Hyde Park, NY, before building a career that bridges fine dining, modern Mexican cuisine, and hospitality leadership.

    After formative years at Omni La Mansión del Rio in San Antonio, Lawrence returned home to El Paso in 2009. Since then, he has led kitchens across the city, from chef-owner roles at Tom’s Folk Café and partnerships at Dark Horse Tavern and Palomino Tavern, to serving as Executive Sous Chef at the El Paso Country Club. Today, his work at The Plaza Hotel Pioneer Park continues to define and evolve what he calls the “El Paso flair”—a personal expression of Mexican cuisine shaped by fire, heritage, and borderland culture.

  • Chef Fernando Ramos began his culinary journey in 2010, gaining experience at renowned restaurants including Café Central and Anson 11. He currently serves as an executive Sous Chef at Plaza Pioneer Park, Chef/Owner of Private Chef on the Go LLC, and Instructor at the Texas Culinary Institute.

    Chef Ramos has completed stages with top chefs across Mexico, including Luis Arellano and Enrique Olvera (Criollo, Oaxaca), Raúl Ruiz (Casa Oaxaca), Matteo Salas and Israel Loyola (Jacinto 1930, San Miguel de Allende), and Oscar Herrera, as well as at Michelin-starred chefs in New York City and Chicago, such as Contra (NY) and Ztuco (Chicago) with Chef Carlos Gaytán.

    A pioneer in his field, Chef Ramos was one of the original chefs to launch this project in 2017, bringing creativity, precision, and passion to every kitchen he leads.

  • Chef Pablo Rivero brings over three decades of experience in hospitality, food, and beverage, crafting dining experiences that seamlessly blend tradition, innovation, and a passion for excellence. Educated in Hospitality and Tourism at Westminster College in London, he combines international training with a strong background in management and service, most of his career in Europe, giving his work a refined balance of creativity and precision.

    Throughout his career, Chef Rivero has curated special menus and led distinctive projects such as Ardeo, Yoko Asian Kitchen, and Great American Menu Improvments—each designed to tell a story through flavor. His philosophy centers on honoring the essence of each ingredient, enhancing it with technique, and elevating the entire dining experience into something truly memorable.

    Recognized for his warmth, attention to detail, and clear culinary vision, Chef Rivero continues to push boundaries while celebrating heritage and innovation. His events are more than meals—they are moments of connection, carefully designed to engage all the senses and leave guests inspired. Whether leading large-scale projects or hosting intimate dinners, he remains dedicated to transforming every table into a celebration of flavors, culture, and shared joy.

  • Since childhood, I have lived between art and food—two languages of love that shaped my life. My background is in Fine Arts; I studied Visual Communications and 3D Animation and worked with national brands designing concepts and identities. Yet no matter where I went, the kitchen always called me back. For me, cooking is not separate from art—it is another canvas where memory, flavor, and soul meet.

    Together with my parents, I co-created Don Carbón, a concept that brought mesquite-grilled chicken to El Paso. That experience taught me something I carry today: a restaurant is not only about food—it is about essence. Branding, storytelling, design—every detail breathes life into a place.

    Later, my heart connected intimately with Peru. Its flavors, its traditions, and above all its people gave me a new way of understanding love through food. To later discover through DNA that I carry Andean blood felt like a homecoming, as if my spirit already knew what my ancestry confirmed. From that bond, and from my own Mexican roots, AMAR was born.

    AMAR means to love. It is my most personal creation, where I design everything—the plates, the branding, the marketing, even the paintings on the walls. AMAR is not just a restaurant; it is my offering of gratitude, proof that food with soul can unite hearts.

  • Chef Enrique Lozano is a boundary-pushing culinary innovator from Socorro, Texas, whose work has brought national recognition to his community. A James Beard Award semifinalist for Best Chef: Texas and Food Network “Chopped” champion (episode Heart and Sole), Lozano has earned acclaim for blending Mexican roots with global influences while championing local producers and traditions.

    He has cooked for high-profile clients such as NFL star Aaron Jones and his family, and his restaurants and projects—ranging from the forthcoming farm-to-table concept Mija in San Elizario to seafood-driven Aguazul and experimental ventures like tapas-dim sum fusion—showcase his relentless creativity. As Culinary Director at Mija, he envisions a restaurant that is also a working farm, integrating ducks, goats, pigs, and chickens into the kitchen’s ecosystem.

    Lozano is also known for large-scale catering and community events, from weddings to corporate dinners highlighting how food culture and entrepreneurship can transform towns like Socorro. His menus—whether comida corrida in Marfa, luau feasts in El Paso, or cross-border innovations in Juárez—balance authenticity, accessibility, and imagination.

    Driven by legacy, Lozano’s mission is to leave behind a culinary culture his daughter and community can be proud of: bold, authentic, and endlessly evolving.

  • I was born in Juarez, Chihuahua, Mexico, but was raised in El Paso, Texas. My culinary journey began when I was just 15, washing dishes in the kitchen. Little did I know this would ignite a profound passion.

    The long shifts in the kitchen, the chef yelling and throwing dishes, and the intensity of it all gave me character and fueled my ambition to learn, grow, and explore the world through food, Now I’m chef at one of the top 10 best restaurants in El Paso, also nominated top 5 best chef in the city and as well a corporate Chef In Ciudad Juarez, CHI. 

    Looking to the future, I hope to see changes in the culinary industry towards a healthier environment and an outdated kitchen culture.

    My journey led me to New York City, where dreams came true without needing to wake up because reality is just as dreamlike, where every cuisine was within reach. Surrounded by Michelin-star chefs, emerging talents, and badass chefs, I feel like a sponge soaking up knowledge. Amid the chaos and excitement, one thing was clear: to evolve as a chef, I needed to learn, travel, and bring those experiences back with me.

  • Chef Andres Pablos is the owner and head chef of Accá, an intimate dining experience in El Paso, Texas. A graduate of the Culinary Institute of America, Andres has trained in some of the world’s most celebrated kitchens, including Alinea (Chicago), Noma (Copenhagen & Tulum), 108 (Copenhagen), and Akelarre (San Sebastián).

    In 203, he opened Accá to bring his international experience home, creating a space where food feels like comfort and connection. The restaurant is best known for its monthly 7–8 course tasting menus with wine pairings, which remain a surprise until the night of service. Andres’ philosophy is simple: food should be memorable, shared, and full of heart.

  • Sous Chef Maria de Lara, originally from Durango, Mexico, began her culinary studies in 2017 at the Universidad Autónoma de Durango in Ciudad Juárez. She honed her skills in kitchens such as Barrigas, María Chuchena, Callejón de la Mayora, Charlatan, and other local restaurants before joining Accá.

    Inspired by her grandmother’s cooking and her own love for Mexican and Asian cuisines, Maria brings creativity and dedication to Accá’s evolving tasting menus. Her favorite dishes to cook are pastas, which allow her to explore both tradition and innovation. At Accá, she thrives in collaboration, helping craft an experience that feels warm, surprising, and deeply personal.

  • Born and raised in El Paso, Texas, Chef Eric O. Galvan brings a deep-rooted passion and precision to his role as Executive Sous Chef at the iconic Hotel Paso Del Norte. With a career shaped by tenures at renowned luxury properties including the Four Seasons and Omni Hotels, Chef Galvan has cultivated a refined culinary approach that blends elevated technique with thoughtful innovation.

    Holding a Bachelor’s degree in Food Science and Nutrition, he offers a distinctive perspective on the intersection of flavor and wellness. His commitment to using cuisine as a tool for addressing diabetes and obesity reflects a purpose-driven philosophy that prioritizes both indulgence and intention. Whether orchestrating large-scale banquets or crafting bespoke menus, he remains dedicated to creating experiences that are as nourishing as they are memorable.

    As he continues to evolve in his culinary journey, Chef Galvan is steadfast in his mission: to redefine health-conscious dining within the luxury hospitality space, one exquisite plate at a time.

  • Erik Vazquez is the Executive Chef at Humo in El Paso, Texas, where he has become known for his bold Mediterranean–Mexican fusion cuisine. With over a decade of experience in fine dining and catering, he creates dishes that celebrate fire, smoke, and seasonality while weaving together flavors from both sides of the Atlantic.

    Proud of his Mexican heritage, Erik honors his roots by incorporating Mexican ingredients into every dish he creates. His cooking philosophy blends cultural tradition with modern technique, highlighting local produce, vibrant spices, and the flavors that shaped his upbringing.

    Beyond the restaurant, Erik is the founder of BorderlandFeast Catering, a project dedicated to offering elevated dining experiences through creative small bites, wine dinners, and private events. Passionate about collaboration, he sees each event as an opportunity to tell a story through food and wine, sharing not only flavors, but also the spirit of hospitality that defines his work.

  • Luis Aragon – Executive Chef, Destination El Paso

    Originally from Chihuahua, Mexico, I discovered my passion for cooking in my grandmother’s kitchen, which led me to study Culinary Arts at El Paso Community College. I went on to work in several of El Paso’s top restaurants, learning alongside talented chefs and colleagues who inspired and refined my craft.

    I later launched Masaryk Risto-bar in Chihuahua, blending innovation with regional flavors. Today, as Executive Chef at Destination El Paso, I lead the culinary team in serving some of the region’s largest events—from 2,500-guest plated banquets to concessions for more than 15,000 attendees. My menus reflect a fusion of Mexican, French, and Asian influences, combining creativity with precision to elevate large-scale dining experiences.

  • Chef Alexis Dominguez is a versatile and accomplished culinary professional whose career reflects both creativity and dedication. Beginning his journey at The Melting Pot of El Paso, Chef Dominguez honed his skills in the art of hospitality and interactive dining, mastering the balance between precision, presentation, and guest experience.

    His passion for flavor innovation led him to Sushiitto El Paso, where he took the lead in crafting modern Japanese-fusion cuisine. At Sushiitto, Chef Dominguez became known for combining authenticity with bold creativity, creating signature dishes that resonated with the local community while elevating the standard of Japanese dining in the region.

    Today, Chef Dominguez brings his expertise to Meduza, one of El Paso’s most exciting new restaurant concepts. Here, he continues to push culinary boundaries by blending tradition and modernity, curating menus that highlight seasonality, freshness, and artistry.

    Beyond his technical skill, Chef Dominguez is recognized as a collaborative leader and mentor in the kitchen. Colleagues describe him as approachable and passionate a “cool” chef who makes excellence both inspiring and attainable. With his vision and versatility, he continues to shape memorable dining experiences that connect people through food.

  • Briana Paredes serves as the Executive Pastry Chef at the renowned Hotel Paso Del Norte. 

    With a passion for creating delectable desserts that embody the fusion of Mexican and American flavors, Briana leads a talented culinary team, ensuring an exquisite array of house-made pastries and breads are served in the hotel's three restaurants, and at meetings and catered events. 

    From a young age, Briana displayed a profound affection for art, chemistry, math, and, of course, food. This diverse range of interests are all part her culinary journey, where she has found the perfect canvas to channel her creativity and expertise. Briana's unwavering dedication to her craft led her to pursue an Associate of Arts degree in Pastry from El Paso Community College.  

    She has enjoyed pastry positions at a number of El Paso restaurants over the past several years where she worked to refine her techniques and embrace the local ingredients that spoke to her heart. 

    Known for her delicious breads and delightful and imaginative desserts, Briana's most prized creations have included a whimsical life-sized Gingerbread House and a decadent “for chocolate lovers” desert that features a flourless chocolate cake layered with milk chocolate mousse, caramelized chocolate ganache and sea salt. 

    Briana's deep-seated connection to her El Paso heritage fuels her commitment to introducing new culinary experiences to her beloved hometown.