How One Immigrant Went From Dishwasher To Chef At TAO Group

Arriving to the US at age 16, Victor Santibanez now celebrates his Mexican roots as chef de cuisine at Bodega Negra at Dream Downtown. Customers can experience some of Victor’s Mexican roots in the $85 Fiesta Suprema seafood tower. About 43% of restaurant chefs in the US are foreign-born as of 2016.

MORE BI TODAY CONTENT:
Inside One Of The World’s Best Restaurants, Noma

What Is Fake Meat?

How Millennials Are Making Wine Cheaper And More Available Online

——————————————————

#Chef #TAO #FoodInsider

INSIDER is great journalism about what passionate people actually want to know. That’s everything from news to food, celebrity to science, politics to sports and all the rest. It’s smart. It’s fearless. It’s fun. We push the boundaries of digital storytelling. Our mission is to inform and inspire.

Subscribe to our channel: http://insder.co/Food and visit us at: https://insder.co/2NCg6Sg
FOOD INSIDER on Facebook: https://insder.co/2O4gt7A
FOOD INSIDER on Instagram: http://insder.co/2aywJtk
FOOD INSIDER on Twitter: https://insder.co/2IahHsi
INSIDER on Snapchat: https://insder.co/2KJLtVo
INSIDER on Amazon Prime: https://insder.co/PrimeVideo

How One Immigrant Went From Dishwasher To Chef At TAO Group