Chef Adrien Nieto

My name is Adrien Nieto and I'm 38 years old. I was born and raised in southern California (in Ventura county to be exact, just north of LA).

I've worked in the hospitality industry since high school. I started off more so in the service side of the industry. But, while in college, I was bit by the cooking bug!

When I was 28, I tried out for Gordon Ramsay's master chef season 2 on FOX (which you can watch on hulu if you are at all curious). I managed to battle my way up to secure my place as runner up!

After the show I was catapulted into my culinary career. I went to train in multiple Michelin starred restaurants in NYC, Chicago, SF/bay area, and back home to LA. And I would do private dinners and meal prep for clients while on my travels in between gigs that I came to know.

I worked my way up from prep/line cook to executive chef. I spent time living in Venice, Ca. cooking as a private chef for clients. I then spent some time helping to open a few concepts in Ventura county. I followed that move with a relocation to the bay area where I also assisted in opening a couple concepts, and cooked for clients here & there.

Finally this California boy landed in Dallas, Texas where I am currently located; but I have the intention of getting back to California to be closer to my family. I moved to Dallas to help some friends with a beautiful concept that was a speakeasy supper club. We gathered 20 strangers, around a beautiful hand made table by us, and curated a multi-course wine paired meal where these strangers would become fast friends. We had all sorts of wonderful guests at our table from professional athletes and celebrities, to business executive professionals and passionate foodies. We changed the menu and theme every month! The schedule was flexible enough that I was able to continue my private chef business, travel, and internships in restaurants to continue honig craft. I was with for 6 years, but sadly it had to come to an end in August of 2019.

Afterwards I continued to grow my private chef business, winery collaborations, and concept consulting. Things were thriving until the pandemic. Since then I've spent my time recovering from surgery, and pivoting through the culinary landscape during these difficult times.

I hope to be considered for this position. My personal style of cooking is very californian, seasonal, and farm to table cuisine. I love perusing the farmers markets for inspiration and procurement of exquisite fresh goods. I often lace my food with a hint of my Mexican heritage, but not overly or noticeably so. Being from the area and being exposed to such beautiful diverse cuisines I am able to pull from so many flavors, ingredients, textures, produce, and seafood. When plating I like to play between the lines of rustic and fine dining. I love the practice of balance. Which I believe is also reflected in my work history. I have 10+ years of training in kitchens that taught me to work clean, organized, and efficiently. While I also have 10+ years of the service side of the industry which taught me about the charm, warmth, and kindness of the word hospitality.

Although I love all aspects of the culinary field, especially creativity, ultimately what is most important to me is that food becomes the catalyst for the time spent with those you are sharing the meal with.