Nelson Cueva

Executive Chef

Born in Spain, I embarked on my culinary journey at the age of 13, starting as a dishwasher in my father’s restaurant. My father, recognizing my passion, encouraged me to advance to a line cook position to truly hone my skills.

After three formative years in Spain, I moved to the USA to finish high school. At a crossroads between pursuing a career in accounting or continuing in the culinary field, I took a summer job as a line cook at a local Italian restaurant in Brooklyn, NY. There, the general manager mentored me in restaurant management, providing me with invaluable skills that have shaped my career.

Determined to deepen my culinary expertise, I pursued a degree in Culinary Arts at the Basque Culinary Center in Barcelona. Upon graduating, I returned to the USA and worked as a sous chef in various restaurants across New York, soaking up knowledge and experience. My career then took me on a journey through South America, where I gained exposure to diverse cuisines and operational styles.

With 14 years of experience in the culinary world, ranging from local pubs to upscale restaurants and country clubs, I now bring a wealth of knowledge and a passion for creating exceptional dishes to the general public.

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