Chef Howard Covarrubias

I grew up in a household where the savory smells of my Mexican culture engulfed my home. Growing up, I would sit and watch my great-grandmother, grandmother and aunts in the kitchen as they cooked not knowing where it would one day lead to. I would watch the great chefs from the grandest hotels in Europe to Julia Childs and Graham Kerr, while they cooked beautiful dishes on television years before Food Network chefs dawned aprons and carried knives. Then one day, while watching a cooking show on The Food Network, my best friend asked, "Why don't you stop watching these shows and just go to culinary school?" And so I did. Drawing from my memories of my great-grandmother, I create unique and delicious food.

After graduating from Le Cordon Bleu - Hollywood in 2007, I went on to work at one of the largest ski resort in the United States - Big Sky Resort in Montana. Once the winter season was over, I decided to head back to Los Angeles and take advantage of the opportunities that awaited me there. In 2009, after working at several restaurants in LA, I decided to test my skills in NY. I worked for April Bloomfield of the Breslin and Spotted Pig then went on to become the Executive Chef of New York's biggest public Golf Course, Pelham Bay and Split Rock Golf Courses. Now living in Georgia I am waiting to make your event a one of a kind.