We recently connected with Armando Quiroz and have shared our conversation below.
Armando , looking forward to hearing all of your stories today. Can you talk to us about how you learned to do what you do?
“As a chef, learning my craft has been a journey of passion, discipline, and endless curiosity. Mastery doesn’t come from simply following recipes—it’s about understanding the soul of ingredients, respecting tradition while embracing innovation, and refining techniques through relentless practice.
I started with the basics: knife skills, flavors, and the science of cooking. But true growth came from hands-on experience—watching, tasting, and working alongside seasoned chefs who shaped my perspective. Every dish I create is a reflection of years spent honing my senses, making mistakes, and learning from them.
Cooking is more than a skill; it’s an art, a language, and a way to connect with people. The craft is never truly mastered because there is always something new to learn, a new technique to perfect, or a new flavor to explore. That’s the beauty of being a chef—the learning never stops, and neither does the passion.”
Awesome – so before we get into the rest of our questions, can you briefly introduce yourself to our readers.
My Name is Armando Quiroz and I grew up in South central L.A, and looking back I was never the best in School and never really knew what I wanted to do with my life , But what I always knew I was I around Great Food, my father used to work as Valet in many restaurants growing up and he would always take me and meet the staff and I would always get feed delicious food when I was young , the smell the feel and everything about the restaurant life was there for me and I loved it ! .
After high school went straight to culinary school in Pasadena ” le cordon blue ” and that’s where I learned the basics and really got a good foundation but it wasn’t until I got my first job at a Italian , Mediterranean restaurant in Westwood called palomino where my love for the kitchen really started to take off. From there moving from restaurant to restaurant learning everything I could from every chef . moving my way up slowly and if there’s one piece of advice I could give someone starting out in the industry it would be ‘ TIME ‘ give it time and never feel like your behind keep it slow but keep yourself moving forward and you’ll get there.
As a chef, what I’m most proud of isn’t just the dishes I create—it’s the impact my food has on people. Cooking is more than a skill; it’s a way of telling a story, evoking emotions, and bringing people together. Seeing a guest’s face light up after the first bite, knowing that I’ve created something that brings comfort, joy, or even nostalgia, is the greatest reward. I’m also proud of the connections I’ve built—mentoring young chefs, collaborating with other culinary artists, and sharing my passion with those who appreciate the art of food. Being a chef isn’t just about cooking; it’s about creating experiences, memories, and a legacy through flavors that speak for themselves.”
For you, what’s the most rewarding aspect of being a creative?
Being a chef is incredibly rewarding because it’s a craft that brings people together, creating unforgettable experiences through food. There’s a deep satisfaction in transforming raw ingredients into something meaningful—whether it’s a comforting meal that reminds someone of home or an innovative dish that excites the senses. The ability to express creativity, constantly learn and evolve, and see the joy on someone’s face after tasting a dish I’ve poured my heart into makes all the hard work worth it. Beyond the kitchen, it’s about connection—mentoring young chefs, collaborating with passionate culinarians, and sharing a love for food that transcends cultures. Cooking isn’t just a job; it’s a way of leaving an impact, one plate at a time.
Is there mission driving your creative journey?
My goal in my career as a chef is simple—to be better every day and create unforgettable memories through food. Cooking is a lifelong journey of growth, and I strive to refine my skills, push my creativity, and learn something new with each dish I make. It’s not about perfection, but about constant improvement and the passion to elevate every meal I serve. At the end of the day, success isn’t measured by accolades but by the smiles, conversations, and lasting impressions left on those who experience my food.
Contact Info:
- Instagram: Chefarmandoquiroz
- Linkedin: https://www.linkedin.com/in/armando-quiroz-19b1b1166?lipi=urn%3Ali%3Apage%3Ad_flagship3_profile_view_base_contact_details%3B1hOTFdscT2KIFP4mVWLYYg%3D%3D
