PROFESSION: Chef/Partner Chilam Balam
CULINARY EDUCATION: A.O.S. California Culinary Academy
FAVORITE FALL DRINK: Templeton Rye Old-fashioned
Chuy Valencia was born and raised in Sonoma, California by parents who grew their own food in the backyard and always had a pot of something delicious simmering on the stove. Growing up, he spent his summers and holiday seasons in his parents' native Colima, Mexico on the family orchard. After school, he went to Chicago and began working as Sous Chef at the renowned Frontera Grill as well as Topolobampo, which reinforced the cultural connection to his food and refined his style. Chuy presently co-owns and operates Chilam Balam, a seasonal small plates restaurant.
The Latest from Chuy
'Top Chef: Texas' Fan Favorite: Chefs' Final Pleas
Season 9's chefs explain why viewers should vote for them -- or throw their support behind another chef.
Episode 5: Did the chefs' progressive party dishes actually show progress?
Sweet or Not-so-Sweet 15
Now's your turn to judge the snake-filled and birthday party worthy dishes from the cheftestants first standard challenges of the season.
These Little Piggies (and Rabbits)
Episode 1: Some pig and rabbit dishes advanced to the next round of the competition -- and some didn't. Now's your turn to judge the dishes the chefs cooked to earn the right to vie for the title of Top Chef.
Hot Hot Heat?
Episode 4: Did the chefs' pepper Quickfire dishes and chili cook-off entries bring the heat, or leave you feeling lukewarm?
Episode 5: Whitney vs. Chuy
Chuy-d Up and Spit Out