Lucero Walker

As a seasonal chef, my cooking is dependent on what’s available. Peas, fennel and beautiful herbs catch my eye. Mackerel is my current fixation, so I buy a whole fish. Picture a mint, parsley and fennel stuffed mackerel tossed on the grill for a nice char. The fish sits on top of a mix of peas and kamut grains dressed w/rich butter, garlic, a touch of fresh ginger, the juice of a charred lime, salt to enhance flavor and pepper. A glug of EVOO, sprinkle of parsley and flake of Maldon salt t

It’s impossible to choose only one; if I must, my dad is at the top. At the age of 3 a love for food is sparked. My dad helped foster this passion and showed me that food is love and comfort. A sense of safety filled my home as the smells of dinner wafted through the halls.My dad taught me the beauty of spice, and flavor, of simple ingredients and how to elevate them. He shared the adventure of fishing and sourcing food from mother nature with me. So much of who I am as a chef is because o

I have two passions that I will pursue; creating a cookbook or starting my hot sauce journey. I’ve been developing dishes for over a decade, and love nothing more than sharing recipes with family and friends. Hot sauce is a true passion; I’ve been creating new sauces for years. The money can provide support for recipe development, name trademarking, photo shoots, logo curation and much more. This money provides an opportunity for a platform to share my passions with the world. Thank