philosophy

uniquely fuse ingredients into beautifully transformed artistic creations where each element shines in a distinct manner, ever more luminous in their synthesis

julia martínez

abuelita

Julia is Claudia's paternal grandmother who exposed her to the exquisite beauty and diversity of Venezuelan cuisine. In her community, Julia is known for creating artful cakes that are not only delicious but wonderfully adorned with hand-made decor. As a child, Claudia worked alongside her Abuelita Julia, observing and learning through the years. 

dominique crenn

chef - french cuisine

Dominique is a French chef best known for gaining two Michelin stars for her restaurant, Atelier Crenn, in San Francisco, California. 

Chef Dominique sees herself as an artist, referring to her dishes as "poetic culinaria."

kriss harvey

executive pastry chef

Kriss introduces innovative flavors combined with avant-garde techniques and extensive experience to the pastry menus of The Bazaar by José Andrés at the SLS Hotel in Los Angeles.

Kriss works closely with José to create ingenious desserts with a modern syle.

david vidal

sous chef

David currently works as a sous chef at Laholmen Hotel in Strömstad, Sweden. Claudia was fortunate enough to work alongside David while staging in winter 2017.

David adapts to where he is, always looking to create something new and innovative that he can share with the world.