Luis Jimenez

Born in Mexico City and raised in Chicago, Chef Luis Jimenez began cooking at the age of 10, preparing dinner for his two younger brothers while his parents worked. Inspired by early mornings spent watching cooking shows such as Simply Ming, Great Chefs, and Sara’s Secrets with Sara Moulton, Iron chef Japan. He developed a passion for food long before considering it as a career.

Although he initially pursued architecture studies at Harold Washington College, he continued to nurture his culinary interests while working in the kitchen of a Japanese restaurant near campus. Recognizing that cooking was more than a passion, Luis decided to pursue it professionally. He advanced from the kitchen to the sushi bar at the same restaurant while staging at some of Chicago’s most respected establishments, including Green Zebra and Acadia. He later joined Douglas Rodriguez’s De La Costa and worked with Chicago’s Fairmont Hotels. His talent and dedication led to a Sous Chef position at the newly opened Fairmont Pittsburgh, where he spent the next three years refining his leadership and culinary skills. In 2014, Luis relocated to New York City and joined Stephen Starr’s newly opened El Vez as Sous Chef. He later became Executive Chef of Hecho en Dumbo in the Bowery, before returning to El Vez in 2018 as Chef de Cuisine. Shortly thereafter, he was promoted to Executive Chef, a role he continues to hold today. At El Vez NYC, Luis honors his Mexican heritage through a vibrant menu that blends traditional flavors with contemporary techniques. His cooking draws inspiration from regional Mexican cuisine, featuring dishes such as ceviches, whole fish preparations, and classic sauces including house-made salsas and moles. Through his food, Luis celebrates the depth and diversity of Mexican culinary traditions while bringing a modern perspective to each dish. Outside the kitchen, he enjoys exploring New York City’s dynamic dining scene and discovering new sources of inspiration.