Chuy Valencia
AGE: 25
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.Read More
AGE: 25
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.
