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Chicago Gourmet - bio: Ángel Vázquez
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Ángel Vázquez 

Intro

Ángel Vázquez is a Poblano chef with international fair. As chef-owner of two popular local eateries, Intro: Infuence by Flavor and Kafeina: Comfort Food & Lounge, Vázquez celebrates the cuisine of Mexico together with the unsung heroes of the culinary world, including Brazil, Morocco, and Scandinavia. His goal, particularly at Intro, is to delight diners to different sensory experiences from around the world. For example, he finds Mexican and Asian flavors to be particularly complementary, because they are sweet, sour, and spicy

"I like to compare the favors of Mexican — and particularly Puebla's — cuisine with those of Asian cuisine, because the spicy, sweet, and sour flavors are both similar and pleasing to the palettes of Poblanos," Vázquez says. The chef has participated in numerous culinary congresses in Mexico, including the 2011 Baja Culinary Fest, and served Kendall College's final dinner (featuring mole poblano) in a series of events commemorating Mexico's bicentennial in Chicago in 2010.
Vázquez has also served an ambassador of Mexican cuisine in Europe and Asia. In 2011, he directed the catering for the Mexico-theme Christmas celebration for 500 people daily at the Vatican. He's also catered cocktail parties for the Mexican Embassy in Berlin, acted as a chef-coach for the Mexican team at the EXPOGAST Olympics (International Culinary Fair) in Luxembourg and for the National Junior Team in Germany. Both teams won bronze medals.

In 2010, Vázquez and the Mexico team placed second in the FHA's Culinary "Dream Team" Challenge in Singapore, where nearly 500 chefs from 22 countries and regions participated in the contests. Vázquez began his career at the Mexican Culinary Institute in Puebla, where he earned a master's degree in food and beverage management. His professional experience includes stints at restaurants such as Main Course in New York, Cal Ble and El Cingle by Montse Estruch in Barcelona, and Ze Kitchen Galerie of Chef William Ledeuil and Potel et Chabot at Roland-Garros in Paris. He also created the concept and brand for the sports bar Scudetto and the Italian restaurant Il Peccato, which he later sold to diferent groups of investors.

 

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