An often invisible workforce are the backbone of the restaurant industry, and the first annual XBorder Champs Awards, presented by Mexican Consul General, Ambassador Marcela Celorio and Chef Javier Plascencia, aims to give them some long-overdue recognition.
This year’s 15 XBorder Champs nominees work in different positions at various restaurants throughout San Diego County, but they all share admirable levels of determination and persistence in both their professional and personal lives that make them inspirational role models.
Amalia Romero
Kitchen Manager at Isabel’s Cantina
Amalia Romero got started in the food industry 25 years ago when the restaurant where her mother and aunt worked needed someone in the bakery. She started by making bread and it triggered her curiosity in learning to cook.
Today, as the Kitchen Manager at Isabel’s Cantina, she runs anything having to do with the kitchen and enjoys being the type of leader that people enjoy following. She’s thankful for her family and all of the opportunities that she’s been given.
Learning English and getting used to U.S. customs were obstacles in her life that she needed to overcome as was “trying to incorporate my Mexican cuisine into my cooking.”
She faces all challenges head on, not shying away from obstacles, and is thankful for all of the experiences she’s been given in her career as well as for her family.
Isabel Cruz, the owner of Isabel’s Cantina, says “With no formal training Amalia puts excellence in everything she does. Amalia takes pride in her job and has a natural talent with food. She started out with very little but has made a great life for herself and her family.”
Miguel Herrera
Sous Chef at Born and Raised
It was a love of being in the kitchen with his mom while she was cooking that led Miguel Herrera into the restaurant business. With nine years in the industry, his current position at Born and Raised is his first time as Sous Chef.
He loves learning in his new position and says “I also like teaching others new things, especially the younger more eager cooks that want to soak in everything.”
Jason McLeod, owner of Born and Raised, says that Herrera is “an incredible passionate young chef who is always learning and teaching our younger cooks the ins and outs of what we do in our business.”
Maria Cuahutenango
Tortillera at Puesto
Maria Cuahutenango got into the restaurant business because of a love for cooking and a passion for doing what she loves.
She’s worked at Puesto for five years and as the tortillera she says that the best part of her job is “making people smile with the flavor of a fresh tortilla.”
The single mother of three says that to get through difficult challenges she keeps her kids in mind and knows that anything is possible.
Edgar Chong, Executive Chef at Puesto, describes her as “the soul of our kitchen spreading positivism and the best attitude to her colleagues.”
Nigar Vazquez
Lead Prep at El Jardín
Six years ago, Nigar Vazquez moved to San Diego and began working as a food prep.
As the lead prep at El Jardín, Vazquez says, “the best part of my job is combining different items to make the final product and knowing that it is up to our restaurants expectations.”
As a native Spanish speaker, English has been a challenge but he knows that all obstacles can be beaten. He credits his daughter with giving him strength and providing the inspiration for him to accomplish his goals.
Claudette Zepeda-Wilkins, the Executive Chef and Partner at El Jardín says of Vazquez, “he has honed his skills tremendously…now he is training all new staff on proper cooking and flavors.”
Gustavo Vazquez
Server at Romesco Mexiterranean Bistro
Gustavo Vazquez has been working in the restaurant business for 47 years since he got his start working at his dad’s restaurant, La Cabaña, in Mexico City when he was just 15 years old.
For the past 14 years he’s worked as a server at Romesco Mexiterranean Bistro where his most important job responsibility is hospitality.
Working and living in the U.S., Vazquez has worked hard to overcome the language barrier, but like other challenges in life, he has always relied on integrity and hard work to persevere.
His boss, Kathia Iturrios, says that he was nominated for his great service, friendly disposition, passion for his job and because “he is the example of great hospitality.”
Citlalmina Rosette
Sous Chef at Curadero
Citlalmina Rosette got her start in restaurants at the age of 15 when she got a work permit from her high school to wash dishes at a local café where she went to school in Arroyo Seco, New Mexico. It was there that she became enamored with the tastes and creativity of cooking.
She continued to work in restaurants, learning and absorbing, until she finally got hired as a cook and began her career on the other side of the line.
When she moved to San Diego, a drug and alcohol addiction forced her into rehab, after which she found herself with no job and no home.
After months of determination, she finally landed work at an upscale Japanese restaurant and got her career back on track.
Overcoming addiction and homelessness has given her an appreciative outlook on life, she explained that: “determination and resilience have brought me a long way… I hope to be someone's inspiration to keep going.”
Raul Ramirez
Dishwasher at Underbelly
It was nearly two decades ago that Raul Ramirez got his start working in the restaurant industry in Old Town, San Diego.
He currently works at Underbelly and feels a sense of accomplishment and pride working in his position back of house supporting the kitchen and the rest of the staff.
Jason McLeod, owner of Underbelly, says “Raul is the best example of hardworking, passion, and dedication that you can ask for. Raul is the first to jump in and go above and beyond his job description and always does it with a smile.”
Ramirez credits his ability to overcome challenges to his perseverance, resilience, and love of family. He says there’s always a reason to be grateful in life and deals with challenges “through my tenacity, upbeat attitude, and above all, my faith in God.”
Gracie Valtierra
General Manager at Cucina Sorella
As the general manager at Cucina Sorella Gracie Valtierra believes that “my greatest responsibility is to my community.”
She got her start in food & beverage industry at the age of 17 when she would walk from her grandparents’ house to a senior living community to work serving and bussing.
Valtierra’s mom passed away when she was young and her dad struggled with drug and alcohol addiction, so Valtierra was raised by her aunt and her grandparents.
“I think being raised by an older, very traditional, immigrant generation really molded me, especially my work ethic,” she explained.
Valtierra always worked hard so as to not fall into the same struggles that her dad faced. “I’m thankful to my grandparents who moved here from Mexico to provide more opportunity for our family, I want to hold up their legacy as high as I can.”
Mario Perales
Kitchen Manager at Hash House a Go Go
Mario Perales was just 16 years old when he left his parents and siblings in his hometown of San Luís Potosí in Mexico to come to the U.S. in search of a better life.
He didn’t know a word of English when he started in the industry as a dishwasher 27 years ago. Today he is the Kitchen Manager at Hash House a Go Go where he manages cooking, hiring, inventory, scheduling and more to ensure that the kitchen crew and line are producing top-quality food from the time the restaurant opens to the time it closes.
Johnny Rivera, co-founder of Hash House a Go Go, says that Perales was nominated “for not just doing a great job but having a heart and a sense of humanity. Understanding the ethos of success and treating people with respect can be a winning combination.”
Perales is grateful for the opportunities he’s had through work, for his wife and children, and for the chance his parents gave him when he was young.
“I am thankful to my parents for giving me the opportunity to come to the U.S. and believing that I would one day make them proud.”
Jesus Garcia
Executive Steward at Viejas Casino & Resort
As Executive Steward for Viejas Casino & Resort, Jesus Garcia oversees 80 employees, is in charge of food for all concerts, and works along with the Viejas chefs to coordinate and plan banquet and catering events.
He takes pride at work in having both happy employees and happy guests. Garcia has been working in the restaurant industry since 1992 and has been with Viejas Casino & Resort for the past six years.
David Duran, Vice President of Food & Beverage for Viejas Casino & Resort, says that Garcia “exemplifies hard work and dedication and what it can lead to.”
Garcia came to the U.S. in 1994 alone, with no family, and today is thankful for the many years of service he’s been able to have in the industry, as well as for his wife and son. “I’m thankful for the opportunity for a new life that this country has provided me.”
Joe Provencio
Kitchen Manager at Saiko Sushi
It was the structure of kitchens and the lure of cooking on hot lines that initially drew Joe Provencio to the restaurant industry 11 years ago.
As the Kitchen Manager and one of the Sous Chefs at the Coronado location of Saiko Sushi, Provencio does everything from hiring and training kitchen staff to cooking on the line and creating the inventive daily and weekly specials.
“My favorite part of the job is creating my own dishes and nourishing our guests with the incredible seafood we get to work with at Saiko from our amazing San Diego fisherman,” he said.
“He’s that unicorn mix of humble and good human being, hard worker and creative artist. He’s emotionally intelligent, driven and self learning,” says Keaton Henson, Manager of Saiko Sushi says of Provencio. “Even keeled almost to a fault, he’s a backbone and constant for the restaurant. Team player to the core, problem fixer, doer of all things.”
Christine Rivera
Chef at Galaxy Taco
Christine Rivera got her start washing dishes at Red Lobster less than eight years ago. From there, she moved on to spend three years on the line at George’s at the Cove, and has now spent the last four years as a chef at Galaxy Taco.
She discovered her love of cooking during what she expected to just be an easy course at a local community college. With encouragement from her culinary instructor and the support of her family, she decided to pursue her newfound passion as a career.
At Galaxy Taco, she now manages the daily operations of the kitchen, handles hiring and orders, and does menu development.
One of her favorite parts of the job is sharing her family recipes. She’s thankful for the support of people in her life who understand the demands of the restaurant industry, and specifically her brother who she says is her number one fan.
On facing adversity, she says, “The way you come out of each challenge on top is what sets you apart from everyone else.”
Victorio Lopez
Prep Cook at the Patio on Goldfinch
For the past five years, Victor Lopez has approached his position as Prep Cook at The Patio on Goldfinch with a positive attitude.
Originally from Guerrero, Mexico, he’s a hard worker who always goes above and beyond the expectations of his position, which has set him apart as an exemplary employee.
His bosses say, “we are so fortunate to have him on our team. The restaurant would be lost without Victor as our teammate.”
Ruben Calzada
Sushi Chef/Cook/Head of Catering at Wrench and Rodent
Ruben Calzada has been working in the restaurant business since 2004 when he started as a dishwasher at The Fish Joint, owned by Davin Waite.
Calzada has spent the last 15 years working for Waite, and he currently works as the sushi chef/cook/head of catering at Wrench & Rodent.
Calzada says that the best part of his job is working with his friends and fellow cooks and chefs.
“I enjoy watching them create delicious works of art that sometimes are not easily replicated, with a flavor profile that is unique or a dish that is a sudden spark of inspiration not jotted down or recorded,” he says, adding that he’s thankful for Waite, who he describes as being closer than a brother.
Of Waite and Waite’s brother Loren, Calzada says, “My life revolves around and is committed to them. They made me a better person and cemented in me values and examples of how to live a good carefree and focused lifestyle.”
Esmeralda Lopez
Prep Cook at Fireside by the Patio
Originally from Honduras, Esmeralda Lopez has been working in the restaurant business for over 14 years.
Today as a prep cook at Fireside by the Patio, her favorite part of the job is being able to make food for other people.
Described as a genuine person with a strong work ethic who never gives less than 110 percent, she is credited as a large part of the reason that Fireside by the Patio has been a success.
Lopez suffered the loss of a son four years ago, but works to stay positive and look at the bright side of things.
She says, “I’m thankful for opportunities I’ve had to grow and learn.”
Restaurants from around the county were invited to nominate employees from their kitchen for the first annual XBorder Champs Awards. The Consul General of Mexico, Ambassador Marcela Celorio, who has been re-re-assigned to Los Angeles, is founding this legacy event to recognize the resilience of many immigrants whose work ethic and talent help make so many Cali-Baja restaurants throughout San Diego County famous for their cuisine and dining experience.
Ambassador Celorio invited Chef Javier Plascencia to help design this singular awards event, where he will present the nominees with their awards during special event at Bread & Salt in Barrio Logan on June 19th, which will feature food from local Latino restaurants, as well as craft beer and Baja wine.
One winner will be announced at the ticketed event, which is open to the public. All proceeds from the event will go to support the establishment of a House of Mexico in Balboa Park.
Tickets are $25 and may be purchased online.
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