Tenecela Luis 350x350 - Tenecela, Luis

Luis Tenecela

Biography

Executive Chef Luis Tenecela continues to elevate Mustang Harry’s culinary program with fresh ideas and an innovative approach, often drawing inspiration from his home country of Ecuador to bring a creative flair to the restaurant’s traditional Irish staples and American classics.

While his 12 year tenure as Executive Chef began in 2007, Chef Luis’s relationship with Mustang Harry’s began even before the restaurant first opened its doors in 1995.

This was the same year that Chef Luis departed his home country for NYC. Starting out, he worked construction, soon landing a job building out a... READ MORE

Executive Chef Luis Tenecela continues to elevate Mustang Harry’s culinary program with fresh ideas and an innovative approach, often drawing inspiration from his home country of Ecuador to bring a creative flair to the restaurant’s traditional Irish staples and American classics.

While his 12 year tenure as Executive Chef began in 2007, Chef Luis’s relationship with Mustang Harry’s began even before the restaurant first opened its doors in 1995.

This was the same year that Chef Luis departed his home country for NYC. Starting out, he worked construction, soon landing a job building out a new restaurant space in Midtown. The owners, two brothers from County Tipperary, Ireland, would call it Mustang Harry’s.

From construction to cuisine, once Mustang Harry’s opened later that year, Luis was hired to work in the kitchen; but what began as a job to pay the bills soon blossomed into a true creative passion. With a tireless work ethic and hunger to hone his talents, Luis steadily worked his way up through the kitchen ranks, voraciously learning new culinary techniques and recipes and earning one promotion after the next. His menu creations have been featured by media outlets including FOX-5 New York, NBC-New York, Eater NY, am New York, METRO, WPIX-TV, and more.

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What is your favorite NYC restaurant? And what is your go-to dish? Carmine’s is one of my favorite NYC restaurants - they make an incredible pesto pasta with chicken. The sauce is amazing - not too heavy, not too light, with the perfect balance of basil and garlic. What is your ultimate meal? I love Grilled Atlantic Salmon with Citrus Salad. I use sliced mango, grapefruit, strawberries, orange segments, fresh mint, passionfruit sauce and top it with extra virgin olive oil and white balsamic drizzle. What three things are always in your pantry? Balsamic glaze, truffle oil, and agave syrup. If you weren't a chef, what would you be? House music is a big passion of mine, so I’d be a DJ and play lots of 90’s house, dance, and techno. If you could cook with anyone, who would that be? Emeril Lagassi What’s your favorite NYCWFF memory? I'm excited to be participating in NYCWFF for the first time this year, and look forward to making lots of great memories at Elvis Duran's Taste of New York event!