Rising Stars: Meet Enrique Soltero of BURBANK

Today we’d like to introduce you to Enrique Soltero

Hi Enrique, it’s an honor to have you on the platform. Thanks for taking the time to share your story with us – to start maybe you can share some of your backstory with our readers?
Of course, I’d be happy to share my story. It all began when I was young, in my dad’s supermarket. My first encounter with ingredients was through freshly made tortillas at 5 am and visits to the wholesale market to select fruits and vegetables. At that moment, I discovered my passion for new smells and flavors. I learned to select ingredients, and the vendors taught me different combinations, which excited me because it felt like a game to make the mixtures taste good.

Over time, I dedicated myself to working in the butcher shop at my dad’s market, secretly from him, as he was worried I might cut myself. I learned how to butcher and portion animals and discovered many new cuts. This allowed me to maximize the yield of the animals and respect the raw materials. Thanks to this experience, I had an advantage over my peers at the Culinary Art School in Tijuana, as I was well-acquainted with the raw materials and learned a lot from my dad’s suppliers.

Along the way, I faced the challenge of attention deficit hyperactivity disorder, which turned out to be a blessing in the kitchen. My mind could focus on many things at once, which is key in the kitchen. Chaos was my comfort zone, and I felt right at home.

Ultimately, I got to where I am today by giving myself my place and respecting my ideals. I resigned from good restaurants and projects I started with others because we didn’t share the same ideals and respect for the ingredients and my culture. Nine years ago, I met some avocado suppliers in Los Angeles, and since 2016 I have been their client. Thanks to the good relationship we built, I am where I am today at Amor a Mí, embarking on this project together.

Today, I continue to grow and learn from all the cooks, chefs, dishwashers, waiters, bartenders, and baristas around me, as we never stop learning.

Alright, so let’s dig a little deeper into the story – has it been an easy path overall and if not, what were the challenges you’ve had to overcome?
It definitely hasn’t been a smooth road. One of my biggest challenges has been managing my mental health and finding a balance between my personal and professional life. The demands of the culinary world can be intense, and at times, I found myself overwhelmed by trying to excel professionally while also maintaining a healthy personal life. This struggle taught me the importance of taking care of my mental well-being and setting boundaries to ensure I can be my best self both in and out of the kitchen. Along the way, I’ve learned strategies to manage stress and prioritize self-care, which have been crucial in helping me navigate these challenges.

Thanks – so what else should our readers know about your work and what you’re currently focused on?
I am a Mexican chef born in Los Angeles, CA, who grew up and attended school in Tijuana. I specialize in contemporary Mexican cuisine and am known for fusing Mexican and oriental cuisines, among others. I am particularly proud of my new project, Amor a Mí, located in Burbank, CA. My style is a mix of modern and classic techniques, allowing me to create dishes that are both innovative and true to their roots.

What sets me apart from other chefs is my ability to harmoniously blend flavors from different cultures, creating unique culinary experiences. Additionally, my focus on respecting the raw ingredients and honoring Mexican culinary traditions enables me to offer dishes that are an authentic celebration of my cultural roots. This approach not only shines through in my dishes but is also a cornerstone of my current project, where we aim to provide a dining experience that respects the past while embracing the new.

Before we go, is there anything else you can share with us?
I’d like to share that cooking, for me, is not just a profession but a way to connect with people and cultures. Every dish I create is a story, a journey through flavors that reflects my experiences and heritage. At Amor a Mí, we strive to create a dining experience that feels like a warm embrace, inviting guests to explore and enjoy the rich tapestry of Mexican cuisine fused with global influences.

I also want to emphasize the importance of supporting local producers and sustainable practices in the culinary world. By choosing quality ingredients and respecting the environment, we can create dishes that not only taste incredible but also contribute to a better world.

Thank you for your interest in my journey and for supporting chefs and culinary artisans who are passionate about their craft. I look forward to continuing to share my love for food and culture with all of you.

Pricing:

• February 14 through 16, dinners 4 course $85.- 6 c ourse $120.-

Contact Info:

• Website: https://Amorami377.com
• Instagram: https://www.instagram.com/solteroenrique?igsh=NTc4MTIwNjQ2YQ%3D%3D&utm_source=qr
• Facebook: https://www.facebook.com/enrique.soltero.10?mibextid=wwXIfr

Image Credits
Photographer Blanca Maria