Alright – so today we’ve got the honor of introducing you to Javier Torres. We think you’ll enjoy our conversation, we’ve shared it below.

Javier, thanks for joining us, excited to have you contributing your stories and insights. Can you talk to us about how you learned to do what you do?

Cooking has always been in my blood. Growing up in Mexico City, I spent countless hours in the kitchen with my abuela, learning traditional recipes that had been passed down for generations.

When I decided to pursue cooking professionally, I trained at the Culinary Institute of America and worked in restaurants across the globe. But my real education came from experimenting—combining techniques and flavors from different cultures to create something entirely new.

Cooking is a balance of precision and passion, and every dish tells a story. My goal has always been to make people feel something when they taste my food.

Javier, before we move on to more of these sorts of questions, can you take some time to bring our readers up to speed on you and what you do?

I’m Javier Torres, a chef and culinary storyteller based in New York City. I specialize in creating fusion cuisine that blends Latin American flavors with contemporary techniques.

My restaurant, “Cocina de Historias,” isn’t just a place to eat—it’s a journey. Each dish on the menu is inspired by a memory, a person, or a place that has shaped me. I want my guests to experience more than a meal; I want them to feel connected to the stories behind the food.

Do you think there is something that non-creatives might struggle to understand about your journey as a creative? Maybe you can shed some light?

Absolutely. Many people don’t realize how emotionally tied chefs are to their creations. Every dish we make is a piece of ourselves, and when it’s criticized, it feels personal.

The long hours and relentless pursuit of perfection can be exhausting, but the joy of seeing someone savor your food makes it all worthwhile. Cooking is as much an emotional process as it is a technical one.

Have any books or other resources had a big impact on you?

“Salt, Fat, Acid, Heat” by Samin Nosrat completely transformed the way I think about cooking. It breaks down the elements of flavor in a way