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ACF TEAM BIOS
ALEX R. DARVISHI, CEC, AAC
Mr. Darvishi is currently the executive chef at The Coronado Club in Houston,
Texas. He has worked at several first class restaurants, hotels and clubs
prior to coming to Houston including La Bonne Aubegre in Kansas City, Opryland
Hotel in Nashville, TN, The Athletic Club of Columbus, and St. Clair Country
Club in Pittsburgh, The Medallion Club, Meridian Hills Country Club and
A.R.D. Culinary Concepts .
He is also the recipient of a myriad of prestigious awards including
the ACF National "Chef Professionalism" Award and a gold medal
in the 2004 Culinary Olympics in Erfurt, Germany. He also received multiple
gold medals in the Culinary Olympics in 2000, 1992, and 1988 (including
a perfect score). He was a member of the U.S. Culinary Team at the World
Cup Championships in 1990 where he won two gold medals. He has also received
30 other gold medals at both the national and state levels.
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Annel Ochoa-Torres
My name is Annel Ochoa-Torres, I was born in Queretaro, Qro., Mexico; raised
in a traditional family were women are thought to cook and clean day and night.
Knowing how important is to get an education and taking advantage of my roots
and natural women capacity I decided on going to Culinary School at the CIAML
in Houston, Tx. I've chosen this carreer cause I've found it very exciting,
for the impact it has in people lives, most of the main activities of human
been is around food, meetings, games, parties, vacations; this carreer is full
of surprises, were you can have your own ideas, be creative, explore, invent
and the most important: give to the others. I think giving is a way to be thankful
for life, to be happy and make others happy, (Full stomach, happy heart! specially
with a good meal). I'm working for a private Chef doing catering. My goal in
this life is to be a better human been everyday, learning from the others and
give the best of myself in everything I do. My goal for the future: To be a
Remarkable Chef!
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Michael Castillo
My name is Michael Castillo. I was born and raised in Houston, Texas. My passion
for food started when I was a child, watching my grandmother cook dinner for
fifteen people every week. Never once did I hear her complain. My two year
old son Adam has already experienced plenty of diverse foods. I work at the
Houston Country Club under Chef Gitschner CMC AAC, where I have learned as
much here as I would have going to culinary school. Someday I hope to have
a place of my own where I can give to young chefs what so many of my former
chefs have given me, knowledge. |
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Eva Castanon
I was born in Maracaibo, Venezuela. I want to become not just a Chef, I want
to be a Great Chef. I have a beautiful son named Ethan. He is my life and the
reason to better myself personally and professionally every day. I have a amazing
family. They love to cook as well. My stepfather is a professional Chef and
he is part of the reason why I want to be one. I study at San Jacinto College
for my Culinary Arts degree and I work at the Houston Country Club under Master
Chef Gitschner as his apprentice. |
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Jeff Albers
My name is Jeff Albers, I am 21 years old and I am from Southwest Houston. I
am a student at the Art Institute of Houston and I will be graduating in October
2007. I am currently working as a wok cook for Pei Wei. Working with stir fries
is very exciting for me because it involves a lot of heat and it is very fast
paced. One of my short term goals is to begin working at a fine dining establishment.
A few that I have in mind are Quattro and Noe. A long term goal is to eventually
open my own place but I do not plan on doing so until I have refined my skills
and worked in the industry for atleast 10 or 15 years. |
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Robert Morales
As far as the bio, I am studying at Houston Community College for both Culinary
and Pastry Art Degrees. I plan to graduate with a Bachelors Degree at University
of Houston in Hotel and Restaurant Management as well. I want to have the education
and experience required to manage my own restaurant some day, whether it be
in a hotel or country club. The passion I have for cooking started in middle
school when I grew interested in the French cooking my mom use to make. When
I was in high school, my first job was in the kitchen of a small Italian restaurant
doing prep work. Eventually, I was moved up to the hot line; that's when I
really knew I started something special.
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| TEAM IN ACTION |
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