Cooking with Culture: Exploring Hispanic Heritage Through the Flavorful Lens of our Latino Chefs

Hispanic Heritage Month is all about recognizing and celebrating the accomplishments of the Latinx community, inspiring the next generations to pursue their true passions. In honor of this meaningful month, we’re spotlighting three talented Latino chefs across our properties. With roots in Venezuela, Chile, Colombia, Mexico, and Peru, these culinary visionaries share how their heritage has shaped their journeys, informed their unique approaches to cooking, and fueled their commitment to sustainable practices.

Join us as Chefs Sergio Bastias, Hugo Perez, and Giancarlo Valera cook up inspiration with incredible conversations about how food is more than just food—it’s a delicious window into vibrant cultures, family traditions, and indigenous wisdom.

Executive Sous Chef Sergio Bastias, 1 Hotel Brooklyn Bridge

Tell us about your role and who or what inspired you to become a chef.

Growing up, I was inspired by my father, who brought passion and creativity to every dish he prepared, always striving to serve wholesome meals for our family. My mother, on the other hand, exemplified discipline and dedication in her work, instilling a sense of pride and commitment in everything she did. Together, they shaped my approach to life and cooking—combining heartfelt passion with thoughtful precision in the kitchen.

Your Hispanic heritage is a vibrant blend of flavors and traditions that adds a unique touch to your culinary creations at 1 Hotels. How do you incorporate elements of your culture into your dishes?

Being of Venezuelan, Chilean, and Colombian descent, my dishes reflect a tapestry of diverse backgrounds, colors, textures, and flavors. I honor my heritage by incorporating a wide range of ingredients that capture the essence of these cultures, bringing their stories and spirit to the table.

What role does sustainability play in your cooking, and how does it intersect with traditional Hispanic culinary practices?

Sustainability is deeply ingrained in our culinary traditions. In many Hispanic cultures, our recipes are born from resourcefulness and respect for the land, a legacy from Indigenous communities that used every available resource wisely. This heritage naturally aligns with sustainable practices, reflecting a commitment to honoring the earth and its gifts in every dish I create.

Senior Sous Chef Hugo Perez, 1 Hotel West Hollywood

Tell us about your role and who or what inspired you to become a chef.

I’ve been with 1 Hotel for six years, beginning as a line cook and growing into a senior sous chef at our West Hollywood location. My inspiration comes from my incredible experiences in some of Los Angeles’ top kitchens, from Santa Monica to West Hollywood. I’ve learned from talented chefs, absorbed their knowledge, and built memories that continue to shape my culinary approach today.

Your Hispanic heritage is a vibrant blend of flavors and traditions that adds a unique touch to your culinary creations at 1 Hotels. Are there any traditional Hispanic ingredients or cooking techniques that you love to use?

I grew up in West Los Angeles, but my roots are firmly planted in Mexico. As a first-generation American with parents from Oaxaca—a region known for its rich and intricate culinary traditions—I love bringing those authentic flavors to life. From fresh, handmade tortillas to our beloved mole sauce, and the vibrant salsas that enliven every dish, these are the elements I incorporate into my cooking every day.

Family recipes are treasures passed down through generations, which play a significant role in Hispanic culture. What is a family recipe that you've loved growing up and would like to share?

Mole sauce, molcajete salsa, and molotes de papa y chorizo are the dishes that define my childhood. These recipes are more than just food; they’re the stories, traditions, and memories of my family. They’re a reminder of where I come from and an inspiration for everything I create in the kitchen.

Chef Hugo’s Salsa Molcajete Recipe

INGREDIENTS 
 1 lb. ripe tomatoes 
2 jalapeño or serrano peppers
1 medium white onion
2 garlic cloves, peeled 
Salt  
1 bunch of cilantro for garnish
 
DIRECTIONS
Heat a comal or a cast iron pan over high heat. Roast first the tomatoes, then chilies and onions, turning them frequently until cooked and charred. 
In a molcajete or mortar, add first the garlic and one teaspoon of salt. Grind until you have a paste.
Add chilies and onions. Crush them until combined with the paste.
Add tomatoes one by one and grind slowly until you reach the desired consistency.
Add chopped onions and cilantro to the salsa. Mix, taste, and add more salt if needed.

Chef Giancarlo Valera, 1 Hotel South Beach 

Tell us about your role and who or what inspired you to become a chef.

As the chef at Watr, our rooftop restaurant at 1 Hotel South Beach, I oversee the culinary program, crafting seasonal menus that blend Japanese influences with the freshest seafood and local ingredients. My journey began as a child, watching cooking shows and experimenting with recipes alongside my mom. I fell in love with the idea of creating emotions and stories through food—the flavors, textures, and artistry of a dish. It’s this passion for making every meal a memorable experience that inspires me every day in the kitchen.

What role does community play in Hispanic cuisine, and how do you bring that sense of community to your kitchen?

Being in Miami offers a fantastic opportunity to celebrate Hispanic flavors while blending them with other traditions, like Japanese cuisine. I’m originally from Peru, which has a significant Japanese community. I enjoy combining the clean, methodical approach of Japanese cooking with the bold, vibrant ingredients of Peruvian cuisine. Each dish tells a story, representing a moment, a flavor, or an idea we want to share, and this sense of community is always present in my kitchen.

How do you think celebrating Hispanic Heritage Month through food can foster a deeper understanding and appreciation of Hispanic culture?

Food is a powerful way to express our culture, gratitude, and generosity. It allows guests to explore flavors and ingredients they might never have experienced before, offering a glimpse into the richness of Hispanic culture. There is so much more to discover, and food provides the perfect opportunity to introduce people to our heritage in a meaningful and delicious way.