AMUZAE

I was born and raised in Central America and from early on, I experienced different cultures and exotic foods. From slurping down my first dozen oysters at age five to tasting fresh Mahi-Mahi that I caught when I was ten; these experiences truly set me on my culinary path.

I originally earned my degree in Chemical Engineering from The University of Florida (Go Gators!!!) but I quickly realized that it was not for me.  Eventually, I moved back home where I got a job at a country club as a bus boy. Two months later, I was promoted to sous chef and finally saw my culinary potential. From there, I packed up my bags and headed off to The Culinary Institute of America in Hyde Park, NY. Two years later, I earned my degree in Culinary Arts. 

Since graduating in 2005, I have had many amazing culinary experiences. I traveled to Spain where I worked in one of the most prestigious kitchens in Europe, I helped start-up a restaurant in Orange County, NY, which was given a four-star status in our local paper; and I have met some of the most influential chefs in this world. Needless to say, I finally found my niche in the culinary world.

My Philosophy:

EAT LOCAL!!!!!!!

Making really good food is simple when you use fresh, quality ingredients.  Couple this with an interest to learn and try new things, and you've got an amazing food experience.   

Photography by Chris Ramirez