Today we’d like to introduce you to Saul Jauregui.
Hi Saul, can you start by introducing yourself? We’d love to learn more about how you got to where you are today?
Well, I started as a young cook in Los Angeles, working at my first restaurant in DTLA named Coles (Originator of the French dip). Then I moved to Napa Valley to study Culinary arts in my Alma Mater (The Culinary Institute of America).
After a few years, I came back home to LA and started working as a Private chef. During my time as a P.C, I had the privilege and honor of cooking for different celebrities and professional athletes. I eventually ended up working for Patrick Beverly for almost four years, and currently working for George Kittle in the Bay Area
Can you talk to us a bit about the challenges and lessons you’ve learned along the way. Looking back would you say it’s been easy or smooth in retrospect?
This has been a very fun but tough road to get here! All the time, I felt like quitting and asking myself if I have made a correct career move. All the times I failed and got back up on my feet have led me to this present and beautiful time in my life.
Has the Road been smooth, absolutely not! But was it worth it?! 100 times over!
Thanks for sharing that. So, maybe next you can tell us a bit more about your work?
I am a Chef!
I make delicious and nutritious meals that resemble edible art on a plate.
I’m best known for my Mexican Tamales 🫔 and L.A flavors.
Most thing I’m proud of is creating is creating a small business out of an idea for breakfast with my mother.
What sets me apart from others is my versatility with different cuisines and my willingness to keep learning and keep growing as a professional Chef.
Before we go, is there anything else you can share with us?
I would love to tell any upcoming Cooks and future chefs to always remember why we do this, why we chose this line of work.
We do this for the love of food!
Contact Info:
- Instagram: @ChefJauregui
- Facebook: https://www.facebook.com/saul.jauregui
- Twitter: @Chef_SJ86
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