Chef de Cuisine, Damian and Ditroit Taqueria; Los Angeles, CA

Jesus “Chuy” Cervantes is chef de cuisine of Damian and Ditroit Taqueria in Los Angeles. Chuy was born in El Paso, Texas and started his career in Austin at a restaurant called La Condesa. He has been part of Enrique Olvera’s team for many years, with his first project being the opening of Cosme in 2014, which later earned a spot on The Worlds’ 50 Best Restaurants list, and to which he returned in 2018 as sous chef.  He was also the head chef at TØRST in Brooklyn, NY. Fascinated by the role that food plays throughout every culture, his work is inspired by what he craves, by the diversity of ingredients and techniques, but also the multiple ways of sharing and embracing the many cultures that surround food. Being head chef for one of Enrique Olvera’s restaurants, Chuy and Enrique both share culinary principles rooted in sustainability, respect for the seasons, and locally available produce. Damian’s menu is inspired by the celebratory food and gatherings of Mexico, and showcases the best local produce combined with culinary strategy that captures the spirit of the community and culture. @chuycervantes