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Chef Cariño Cortez is a…

third-generation foodie who grew up in the restaurant business. After obtaining a bachelor’s degree in Business Management and Accounting, Cariño pursued a culinary arts degree from the Culinary Institute of America to pursue her love of comida. 

She spent her externship working in New York City three-Michelin-starred restaurant, Jean Georges, later going on to study authentic Mexican food in Chicago under Rick Bayless. At the Michelin-starred restaurant, Topolobampo, she worked as a lead line cook under Chef de Cuisine Andres Padilla, and was able to hone her culinary skills on the restaurant’s monthly menu development team. 

She now lives in her home state of Texas to share her true passion for authentic Mexican cuisine and continue the family tradition with her family's restaurant business.