QUETZAL, GVG’S NEWEST BABY
The kitchen at Quetzal is helmed by co-executive chefs Kate Chomyshyn and Julio Guajardo. Eight years ago the couple took a trip to Oaxaca together.
“Seeing how they do things was very eye-opening,” Chomyshyn says. “Since then we’ve been pushing to show o d what the real Mexican culture is, versus how it’s n
a represented north of the Mexican border.” r e F “Grant [came into the picture] three and a half years J
A ago,” explains Guajardo. Van Gameren’s wife, Sunny Stone, © was a friend of the couple and made the initial introduction. After trying out their cooking, van Gameren invited them on his and Sunny’s honeymoon. At first, van Gameren was interested in doing something Argentine, but after the two couples explored Mexico, Argentina and Uruguay together, he changed his focus.
“After that trip he was like, OK, you guys were right, let’s do Mexico,” says Guajardo.”
Co-executive chef Kate Chomyshyn