Set foot in South Florida and the expansive influence of Hispanic culture in the area is instantly apparent. With a local population of approximately 2.5 million people, the Latinx presence is ingrained in every aspect of life.
When it comes to dining, some of South Florida’s most celebrated restaurants are helmed by talented Latino chefs. To honor National Hispanic Heritage Month, which runs from Sept. 15 to Oct. 15, we spoke with Chefs Lorena Garcia and Juan Alfonso Urrutia.
Garcia, 53, is a chef, entrepreneur, cookbook author, media personality, cookware designer and restaurateur from Caracas, Venezuela. A South Florida resident since the 1990s, she’s the creative mind behind Food Café, Elements Tierra and Chica, the award-winning eatery of Miami’s MiMo District. Here are some insights into her life and acclaimed career.
When did you start experimenting with cooking?
At an early age. I remember being in the kitchen watching my family cook and making arepas when I was 7 years old. I realized I wanted to dive into culinary studies at 21.
What’s your favorite recipe to make?
I love to make sauces. I love the complexity of marinades, sauces and vinaigrettes and what they add to a dish.
How does your background reflect your cooking techniques? What’s your biggest take from your life in Venezuela?
Latin flavors are the backbone of all my menus. I learned the passion and intention I put into my everyday life in Venezuela, the seasoning of my cuisine and the flavors I grew up with.
What has leaving your home country taught you?
That hard work pays off.
What’s the biggest lesson you’ve learned as a chef and obstacles you’ve faced along the way?
To be passionate about the industry and pay attention to details. An obstacle has been understanding the amount of concentration, preparation and dedication you need in the hospitality industry.
What’s your favorite thing about being a chef?
I love the creative aspect of it, the collaboration with my peers and the inspiration I take from different facets of life.
Why do you think it’s important to celebrate Hispanic Heritage Month?
I believe it’s important to highlight how Hispanic culture has impacted America in such a positive and profound way.
What’s something you like about South Florida?
That Hispanic culture is present in all you do. Plus, we have an amazing culinary scene.
Photo courtesy of Lorena Garcia
Lorena Garcia, Executive Chef and Partner at Chica
Juan Alfonso Urrutia, 46, began his culinary journey in Peru, his home country. With over 20 years of experience, graduating from Le Cordon Bleu Peru and spending four years in Japan, he has played a pivotal role in developing culinary concepts in Peru like Ko Asian Kitchen, Dondho Robata Grill, Barrio and Osaka Nikkei. The latter has multiple locations in South America and the U.S., including Miami, where Urrutia is the corporate chef.
When did you start experimenting with cooking?
When I was a teen, I spent the summers on the beaches of Trujillo in Northern Peru where I cooked for my friends, shared good moments and created flavorful dishes. The first dish I created for them was “Maruchas” (little clams, chimichurri and aji Amarillo on top of a grilled whole fish). I started cooking professionally in my early twenties.
What’s your favorite recipe to make?
I love our Rocoto Usuzukuri (catch of the day, crispy octopus, rocoto emulsion and avocado). It’s one of my prime examples of mixing Japanese techniques with Peruvian cuisine. It’s also beautifully plated.
How does your background reflect your cooking techniques?
I’m fortunate to have been born in Peru, a multicultural country filled with a lot of traditions and a unique gastronomy. Reflecting on what has been experienced and tested through life in the cooking I do is inevitable.
What’s the biggest lesson you’ve learned as a chef and obstacles you’ve faced along the way?
The responsibility and appreciation for bringing great experiences to people’s lives. It was rough at the beginning of my career, with many sacrifices and pressures, but it was all worth it.
How has living in other countries influenced your life and cooking career?
Japan is where I learned most of my cooking skills and my appreciation for the kitchen. Living in other countries and leaving my comfort zone influenced my respect for ingredients, the functionality of the areas and the efficiency of the different cooking processes.
What fascinates you about Nikkei cuisine?
How two distant countries and very different cultures integrate into one of the world’s most amazing foods with a natural flow.
What’s your favorite thing about cooking?
Being able to make people happy.
Why do you think we should celebrate Hispanic Heritage Month?
Because it’s important to celebrate our history, culture and traditions and recognize where we all came from.
What’s something you like about South Florida?
That it is a vacation destination.
Photo courtesy of Juan Alfonso Urrutia