Chef Manny Barella of Bellota
In this week's episode of the Colorado Food Magazine, we sit down with Manny Barella, the Executive Chef of Bellota Denver and recently appointed as the head of the Hispanic Chef's Association to learn more about his early life and what brought him into the food industry. John with Hispanic Restaurant Association takes an in-depth look at Manny's past in Mexico, his philosophies, and what HRA and the Hispanic Chef's Association has meant to him.
Chef Edwin Sandoval of Xactrucho Concepts
We interviewed Edwin Sandoval of Xatrucho Concepts, learning what drives him and where he grew up and some of the challenges he overcame to be such a culinary star. Growing up in Honduras, Edwin goes into detail about the 12-year adaptation to the United States and the restaurant industry that he faced when initially moving here. He strives to create his restaurant, Xatrucho, into one of the premier private cooking concepts in CO. He will be a competitor at the Hispanic Top Chef on November 8th, 2021 at Metropolitan State University.
Chef Charles Rivera
We're bringing you a bonus episode this week to get ready for Hispanic Top Chef. We had the pleasure of sitting down with Charles Rivera, a self-created chef who is helping re-open up a bar & grill in the Highlands called FNG. Charles started out small, but we shined the spotlight on the drive he had to better his craft and create himself into a true one-of-a-kind culinary artist. Tune in for more stories about his hunting, working in a hospital, and much more.
