
Ivan Medina
Chef Consultant, CREA
Education: Auburn University
Certifications: Certified Beer Server (Cicerone), HACCP certified
Past Experience: Think Food Group (minibar, Zaytinya, Jaleo DC, e by Jose Andres); The Roost & Neighborhood Provisions
Home Country: Puerto Rico
Favorite Cuisine: Greek and Spanish
Kitchen Advice: Always try to maintain a work/life balance. Hard work pays off, but you have to enjoy your personal time to be at your best in the kitchen.
What’s Your Favorite City For Eating?
Los Angeles
What’s Always In Your Refrigerator?
Tapatio hot sauce, hummus, and coffee
What’s Your Favorite White Wine? Favorite Red?
Red: Vina Tondonia Tempranillo; Rose: Alfio Moriconi Selection Rose Sancerre
What Would Be Your Last Meal?
My mother’s Christmas Pernil (roasted pork), arroz con gandules, Tostones, and fresh avocado
Do You Have A Guilty Food Pleasure?
Pistachio croissants and French macrons
Do You Have a Secret Ingredient In Your Cooking?
Brown mustard in my eggs
What’s Your Dream Vacation?
Santorini, Greece
Education: Auburn University
Certifications: Certified Beer Server (Cicerone), HACCP certified
Past Experience: Think Food Group (minibar, Zaytinya, Jaleo DC, e by Jose Andres); The Roost & Neighborhood Provisions
Home Country: Puerto Rico
Favorite Cuisine: Greek and Spanish
Kitchen Advice: Always try to maintain a work/life balance. Hard work pays off, but you have to enjoy your personal time to be at your best in the kitchen.
What’s Your Favorite City For Eating?
Los Angeles
What’s Always In Your Refrigerator?
Tapatio hot sauce, hummus, and coffee
What’s Your Favorite White Wine? Favorite Red?
Red: Vina Tondonia Tempranillo; Rose: Alfio Moriconi Selection Rose Sancerre
What Would Be Your Last Meal?
My mother’s Christmas Pernil (roasted pork), arroz con gandules, Tostones, and fresh avocado
Do You Have A Guilty Food Pleasure?
Pistachio croissants and French macrons
Do You Have a Secret Ingredient In Your Cooking?
Brown mustard in my eggs
What’s Your Dream Vacation?
Santorini, Greece