Adrian Torres has been working in kitchens since age 18, but he’s nurtured a love for cooking from the age of 10. In high school home economics, he entered his first cooking competition and shortly after, he was turned down by his dream culinary schools due to his status as a DACA recipient. Torres enrolled in the culinary arts program at San Jacinto Community College 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. Next, he worked at the now-Michelin-recognized Belly of the Beast, where Torres learned from Chef and Owner Thomas Bille, further inspiring his work ethic and drive to succeed. Now, as Executive Chef at Maximo, Torres treasures the bonds he builds with his team, 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.

Generously supported by Jordan and Dylan Seff