Alright – so today we’ve got the honor of introducing you to Janina Garay. We think you’ll enjoy our conversation, we’ve shared it below.

Alright, Janina thanks for taking the time to share your stories and insights with us today. Can you talk to us about how you learned to do what you do?

Well being a Culinary Director ain’t easy… everyone in the industry ask me how do I manage 6+ kitchens, and the answer is i just take it day by day. Managing over 60 BOH humans, it’s for sure a challenge. Tec really helps this days, being able to talk to my assistant “siri” to schedule meeting, add notes and remainders to my to do’s, scheduling text, emails and calls, etc. A manager it’s really about how good are you resolving things, all the things!!! As fast as possible, and with a smile.

Janina , before we move on to more of these sorts of questions, can you take some time to bring our readers up to speed on you and what you do?

I’m Chef Nina, current Culinary Director of Be Saha Hospitality Group. Our group has create the most amazing and unique Culinary – experiences project’s thru around San Diego. I’m originary from Tijuana, MX, grew up and when to school there including Culinary School, 4 yr degree, my last professional intership was in Cantabria, Spain at a 3 michelin Star restaurant called Cenador de Amos, i was hired after i finished my intership, stayed there for a couple months more, came back to states to work under Chef Rickbayless (Mexican Empire in Chicago) in Pastry, absolute respect for Chef and his team for showing me how to appreciate 10000% more my culture and just how to be overall a great cook and boss. Came back home to SD-TJ and had the opportunity the be the Pastry Chef at Addison (only 3 michelin star restaurant in SD) for over 4 yrs. Addison was my life, my only to-do, I deply dedicated those years to my professional life, and it was totally worth it. Chef Bradley not only showed me how to cook, clean or taste with a palate, he showed me how to balance life, in all areas in all levels. Now I have the opportunity to be Chef Nina as a Culinary Director and hopefully show other the way in this industry.

We’d love to hear your thoughts on NFTs. (Note: this is for education/entertainment purposes only, readers should not construe this as advice)

NTF’s!!!! At first i was like, what is this???? So one of our newest project it’s called Botanica Art (NTFs) and Cocktails, Gin and Genever spirit forward. Part of R&D to this project was actually going to Amsterdam, HOME OF NFTs, absolutely blowed minded about what is an NFT, how many possibilities are out there to create one. I absolutely think it make sense, it;s the future, and we all need to support it.

We’d love to hear the story of how you built up your social media audience?

It;s easy, just be consistent on posting stories and post. Be truthfull, be you, be meanful.

Contact Info:

• Instagram: @chefninagaray

Image Credits
Edwin Coronado