Chef’s Corner | Miguel Solorio

“I always like to work hard. That’s why he [Executive Chef Tony Priolo] asked me if I wanted to be Sous Chef, he promoted me and then after that he made me Chef de Cuisine. Tony has shown me a lot of basic things, so we’re planning on going to Italy next year to show me exactly the way they do it over there.

When my grandma asked me what I wanted to be when I grow up, and I want to be a doctor. I never say a chef, but being involved with her in the kitchen the same as my mom.”