Maximo Executive Chef Adrian Torres has been working in kitchens since age 18, but he’s nurtured a love for cooking far longer. In high school home economics, he entered his first cooking competition. When he was turned down by his dream culinary schools due to his status as a DACA recipient, Torres enrolled in San Jacinto as a first-generation college student. What felt like a setback at the time turned out to be a blessing when his professors and program directors saw something in him early on, taking notice of his talent and drive to learn.

At the same time Torres started college, he began working at the acclaimed restaurant Xochi, where he appreciated the opportunity to learn and grow in a fast-paced environment, and to expand his understanding of what Mexican food can be. At Belly of the Best, which has since received Michelin recognition, Torres learned what it meant to be a chef, not just a cook, further inspiring his work ethic and drive to succeed.

Now, as Executive Chef at Maximo, Torres treasures the bonds he builds with his staff, and there’s nothing he loves more than sending out a dish he’s proud of, watching a guest’s delight as they take that first bite.