Where Creativity Meets Food: The Story Of Chef De La Mesa

Chef Ariel, Founder table cookhas a compelling story about resilience and creativity in the culinary world. From the challenges of the COVID-19 pandemic to the success of an innovative restaurant business, Chef Ariel’s journey is a testament to his passion for food and hospitality. In this interview, he shares his experiences, culinary philosophy, and balance between creativity and business.

spark of creation

Consumer Education Council: Can you share the defining moment that led to the creation of Chef De La Mesa and how that moment continues to influence your culinary journey?

Chef Ariel:

First of all I want to say how grateful I am for this opportunity! It is a pleasure to share my story with all audiences.

COVID-19 is a defining moment for all of us. I am the General Manager of one of the busiest locations of the successful cafe chain CAFE LANDWER. With the restaurant closed due to the pandemic, the smiles of guests have been replaced by four walls and takeout boxes. One day a regular customer called me and asked if I could come to their house and cook for them. They are tired of eating from boxes, watching boxes (television), and living in boxes. They gave me the freedom to be creative and do whatever I wanted. My wife said, “Ariel, you should start an Instagram page and think of it as a side hustle.”

I had no idea where to start or how to find clients, so I hosted a birthday event for my wife in December and posted it on Instagram. It exploded. Then I posted about her sister’s birthday in January, which was also crazy! That’s how Chef de la Mesa was born – word of mouth spread, clients loved my atmosphere, my creations and my approach to food and hospitality.
At a time when people were losing jobs and loved ones and facing uncertainty, I realized I had a gift – uplifting people, cooking and bringing people together through food. This is what continues to drive my journey.

cooking concept

Consumer Education Council: Your dishes are known for their bold flavors and artistic presentation. What guiding principles shape your cooking style? How do you ensure these principles are reflected in every event you host?

Chef Ariel: It’s so flattering! Food is a celebration; I remember as a kid growing up in a three-bedroom house with 13 people. There were women everywhere (all the men were working outside, putting food on the table), and my grandmother, the anchor and light of the house, taught me the foundation and respect one must have for food, and how to always make Our doors are open to those in need. Every Friday was Shabbat dinner, and although we didn’t eat much, we cooked three or four dishes of each ingredient. This led me to do what I do today: food needs to be delicious and simple, respectful of nature, and presented in a way that is pleasing to the eye.

Challenges to Remember

Consumer Education Council: Dining can be full of surprises. Can you tell us about a particularly challenging event you’ve run and how you and your team made it a success?

Chief Ariel: I will never forget the bar mitzvah held at REBEL for 300 guests. I had only cooked for small gatherings before, so this was a huge leap. The venue was huge and we faced many logistical challenges. Despite the chaos, my team (including 15 chefs and 30 servers) and I managed to put on a successful event. The clients were amazed and it taught me that with vision and courage, anything is possible.

Innovate for the future

Consumer Education Council: As the culinary world continues to evolve, what trends or innovations are you most excited to explore in your upcoming projects?

Chef Ariel: “We have to keep evolving and creativity is the name of the game. It doesn’t matter how much education you have, how much money you have, or how much experience you have. If you don’t know how to adapt quickly enough and be creative, the industry will overtake you. “It happens with food, fashion, and just about anything in life. I have some new projects coming that are super fun, unique, and fun! I can’t wait to share them soon.

Balancing art and commerce

Consumer Education Association: How do you maintain your creative vision while managing the practical demands of a successful restaurant business?

Chef Ariel: Balancing art and commerce in a restaurant business is a fascinating challenge! I clearly define my creative vision and what sets my food service apart, including my cooking style, presentation and brand aesthetic. This unwavering vision helps me stay true to my artistic goals, even when it comes to managing practical aspects.

I make sure to always prioritize two things: I separate creative time from operational tasks and schedule dedicated time for recipe development and brainstorming, while leaving time for administrative duties like budgeting, scheduling, and client meetings. I have a team around me that understands and supports my creative vision. Having reliable staff to perform operational tasks allows me to focus on the artistic aspects of the business, ensuring they are aligned with my brand values and style.

cooking influence

Consumer Education Council: Who has been the most influential person in your culinary career? How have they shaped the way you cook and eat?

Chief Ariel: My grandmother, she was an artist and the most genuine, kind person on earth! She taught me how to love and care unconditionally, to cut, steam, stir-fry, wash, peel, make dumplings, fry, and butcher. My brother and I were always around her, learning and absorbing everything like sponges! Writing this and telling her story brings me to tears because she is no longer with us. However, she is a strong woman who runs and manages the household and finances from a wheelchair, making sure the table is always filled with food and everyone who walks through our doors is greeted with a drink (hot or cold) and Told to sit down to eat, despite her situation she is a real boss woman. This has shaped me and my vision/approach to the culinary world; there is never a problem, there is always a solution, and there is always enough for everyone.

behind the scenes

Consumer Education Council: What are some surprising things about the catering process that most people don’t expect, but that play a crucial role in the success of an event?

Chief Ariel: The real work is in the preparation and follow-up, not just the event itself. Menu planning, site visits, preparation, packaging and cleaning are critical. A solid brief and good employee retention are keys to a successful campaign.

guilty pleasure

Consumer Education Council: When you’re not making gourmet meals, what are your favorite comfort foods that people might be surprised to know you enjoy?

Chef Ariel: I have a sweet tooth, so my favorite comfort food is waffles and pancakes with brown sugar pudding bananas and banana ice cream. This is definitely a dessert after a long day or event!

dream event

Consumer Education Association: If you could host any event anywhere in the world, what would it be? Why?

Chef Ariel: My dream event would be to dine with a famous chef or celebrity like Gordon Ramsay, Drake, Messi or Ronaldo. Working with these iconic characters will be an incredible experience.

Take a day off with Chef De La Mesa

Consumer Education Council: How do you like to relax and recharge when you’re not in the kitchen or planning events?

Chef Ariel: I love a proper spa day with a full body massage and sauna. Plus, spending a few days at the beach in Miami or Aruba helps me relax and rejuvenate.

Chef Ariel’s journey from dealing with the challenges of the pandemic to founding Chef De La Mesa is a testament to his dedication and creativity. His story reflects a deep passion for food and a commitment to bringing people together through his culinary art.