José Luis Chavez shares the story behind his super-successful New York City Mission Ceviche restaurants, and his growing collection of restaurants and bars in Chicago (Kayao, Clandestino, etc.).
José Luis Chavez took a circuitous route to the professional kitchen, and his current success at restaurants in NYC (Mission Ceviche) and Chicago (Kayao, Clandestino, etc.) in Chicago. In this conversation, he shares the influence of his father on his work ethic, of how he went from Venezuela to Peru to France to the United States, and the growing and learning curve that led to his growing collection of restaurants and bars.