CHEF MARTHA GARCIA
Cuisine: Mexican
Born and raised in Mexico City, Chef Martha embarked on her culinary journey in her family's kitchen. Her passion for Hospitality and Culinary Arts eventually led her to Washington DC, Alaska and now Austin. From Prep Cook to Corporate Regional Chef, Martha honed her skills, drawing inspiration from her rich heritage and influential mentors while seamlessly integrating the Farm-to-Table and Slow Food philosophies into her culinary career. Breaking free from corporate constraints, Martha founded Zoma Culinary, where she showcased her entrepreneurship and creativity. Her modest upbringing propelled her deep into the nonprofit sector, where she has become a fervent advocate for food justice and education. Currently, Chef Martha serves as the Culinary Director of the Culinary Education Program at The Nourish Foundation, where they are planning to launch their tuition-free Culinary Program soon. Chef Martha firmly believes that food is an art form that connects people, transcending cultural boundaries and sparking meaningful conversations. Her culinary philosophy revolves around the idea that every dish should evoke emotions, tell stories and create memories that linger long after the last bite.
Social: @bypassing_life_@zomaculinary
CHEF BEN CACHILA
Cuisine: Artisanal Pizza
Ben has been in the beverage and hospitality industry for 25 years as an entrepreneur, executive, and consultant in the hospitality space. While earning a degree in Business and Marketing from Depaul, Ben worked in some of Chicago’s top restaurants. With an interest in fine wine and beverages, Ben started his leadership journey by earning a Captain role by participating in developing the wine program at Ruth’s Chris Steakhouse. With industry experience in restaurants and fine wine, Ben opened the first of his own restaurant projects, Emi Bistro and Le Petite Vine Bistro & Wine Bar in Pawleys Island, SC, both of which received recognition for excellence in their culinary and beverage program. Ben learned Multi-Unit operations in Tennessee by expanding the Nama Restaurant Group’s brands in Knoxville and Nashville before relocating to Austin, TX to help expand Uchi Restaurants with Chef Tyson Cole.
Social: @super.basic.asian.guy
CHEF NAYAN DESAI
Cuisine: Indian
Chef Nayan was born in Iowa, raised in Zimbabwe, and started his love affair with Texas in 2002. After leaving a career in technology sales, he started cooking in 2011 and has worked at Uchiko, Odd Duck, and the Chef de Cuisine at Lenoir and most recently the Executive Chef of Launderette. His food is primarily inspired by growing up in a traditional Gujarati household with a granny who grew her own of everything and his experience in top-caliber restaurants and with Top Chefs.
Social: @chefnayan_atx
CHEF JUSTIN DELGADO
Cuisine: Texas Farm-to-Table
Puro Tejano. Hunter Gatherer Hospitality is the brainchild of Austin-based chef Justin Delgado. Chef Justin was born and raised on the border of South Texas spending most of his time in the kitchen or around the fire. After learning from his family the importance of a great meal and feeding others, he wanted to turn his passion into a career and moved to Austin, Texas in 2008. He began cutting his teeth in French and Mexican cuisine at places such as Justine’s Brasserie and Licha’s Cantina where he resided as Chef De Cuisine for 6 years. Through years of remarkable experience, grit, and determination, Chef Justin is now here to share his own story through his cuisine.
CHEF TONIA HINTON
Cuisine: Cajun
I grew up in a cooking family, on both sides, Mother and Father. To me, not just food but cooking equates to love, laughter, family and fond memories. I started making myself helpful in kitchens at about 4 years old, making sure I helped however I could. One of my great aunts once told me “Cooking for people you love is NOT a chore; it’s an honor!” I hold that to heart even to this day. Cooking has always been my peace, solace and expression. HOT Pot’z is the evolution of it, and I thrive on cooking good ole’ scratch comfort, Soul, Creole and Cajun family recipes. I could go on and on, but simply put, “Let’s Eat!!”
Social: @tan2q_rocn_it @hotpotzcaters