Employee Spotlight: Tomas, Chef de Cuisine


Where did you grow up? I grew up in Veracruz, a small town in Mexico

If you had to eat one thing off of the Picca menu for the rest of your life, what would it be? The beef heart, the Bistek a lo Pobre or the Ceviche Criollo, it's way too hard to choose

What is your favorite memory of working at Picca? There are many things but overall the best feeling is to see how far the restaurant has come and know that I was a part of the team that made it what it is

What do you like to do when you aren't running the kitchen at Picca? Be with my daughter, Itzil. She's five.

Who do you consider your mentor? I was always by my moms side growing up, especially when she cooked. She taught me how to make the most simple things taste good because growing up in a low-income family, we didn't have many ingredients and tools to work with.

What was your favorite thing to eat as a kid? Since my family didn't have a lot of money growing up we didn't get to eat all the extravagant things we eat today. We ate a lot of beans, rice and corn but my favorite thing to eat was tortillas with salt. I always believed that the simpler things were the better ones... if they were done right, of course.

What is one main lesson you have learned at Picca? You have to own your position and do the best that you can do with whatever task you are given, whether you are washing dishes or experimenting with new menu items.

What is the weirdest thing you have eaten? Squirrels, they were big in my hometown. I've also eaten frog legs, racoons, iguanas, armadillos and snakes. I'm probably forgetting a few others.

 

 

 

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