Editor in Chief Dr. Cybil Bonhomme
Photographer Richard Lecoin
Featured Talent Chef Chris Valdes
Makeup Artist Valentina Zakharova
Stylist Eugenia Dioguardi
Location Mindspace
Flavor-Packed Culinary Experience
When it comes to turning up the heat in the kitchen—and in life—Chef Chris Valdes knows exactly how to bring the sizzle. We had the absolute delight of catching up with this culinary rockstar to uncover the mouthwatering magic behind his journey. From the electrifying debut of his signature event, EATZ, during the Food Network South Beach Wine & Food Festival, to the deeply personal moments that have shaped his path, Chef Chris serves up inspiration with a side of authenticity.
With a knack for blending bold flavors, heartfelt stories, and Miami vibes, he shares the highs, the challenges, and the unforgettable memories that make his recipe for success truly one of a kind. Get ready to dive into the delicious world of Chef Chris Valdes, where every dish tells a story
and every moment leaves you hungry for more!
EATZ sounds like a culinary adventure! What inspired you to create this event? EATZ was born from my collaboration with Loews Miami Beach as a way to celebrate what unites us all: food. We celebrated it during the iconic Food Network South Beach Wine & Food Festival week, it quickly became a standout experience. Now, we’re gearing up for our fourth EATZ event! This vibrant gathering brings together passionate foodies and trendsetting influencers to indulge in and celebrate one of Miami’s greatest treasures: its incredible food scene.
Can you share a behind-the-scenes moment from EATZ that left a lasting impression on you? The first Eatz event took place just three months after my mom had a stroke, an experience that shook our entire family to the core. It was completely unexpected and terrifying for all of us. My mom, who had worked at Loews a few years after we lost our family restaurant, was on my mind the entire night. I remember feeling a mix of emotions—wanting to focus on the event, but also worried about her and what she was going through. It made that night incredibly emotional and unforgettable.
How do you ensure that EATZ stands out as more than just another food event? I make sure Eatz stands out as more than just a food event by keeping it fresh and exciting. Every year, we mix things up—whether it’s by changing the drink menu, revamping the food offerings, or collaborating with each chef to create unique and standout dishes. We also introduce new chefs or restaurants, keep the entertainment engaging, and add a fresh theme to each event. Above all, like at Chris Valdes Catering, I focus on ensuring that guests leave with more than just a meal—they leave with an unforgettable experience.
Your journey as a chef is inspiring! What’s one pivotal moment in your career that changed everything for you? A pivotal moment in my career that changed everything for me was when I decided to pursue my TV career. At the time, I was heartbroken from a difficult breakup and battling depression. It might sound crazy, but I used TV and cooking as a way to escape, to turn all that pain and emotional energy into something meaningful. It felt like the only way forward. Looking back now, it was one of the best decisions I’ve ever made. I poured every ounce of myself into it, and years later, that leap has turned into not just a successful career, but a source of fulfillment and purpose I never imagined I would find. Unlike the ex…. Lol
Cooking competitions and TV appearances—what’s been your most memorable on-screen experience? My most unforgettable cooking experience to this day has to be being a part of Food Network Star. I grew up watching that show, eagerly heading to school to discuss the latest episode with my teachers. Going from being a devoted viewer to actually being cast on my favorite network felt completely surreal! Standing in front of culinary legends like Bobby Flay, Giada De Laurentiis, and Alex Guarnaschelli—just a year into my TV career—was an absolute dream come true. It was a true “pinch me” moment, and every time I reflect on it, I’m in awe of how far I’ve come. The excitement still hits me every time I think back on that experience!
If you could prepare a meal for any celebrity (past or present), who would it be, and what would you serve them? If I could cook a meal for any celebrity, it would undoubtedly be for Chef Emeril Lagasse. Although I’ve had the pleasure of meeting him several times, I’ve never had the honor of cooking for him—or alongside him. To this day, I hold Emeril close to my heart as my first culinary hero, second only to my mom. He inspired me to become a chef and ignited my passion for sharing the joy of cooking with the world.
How do you balance being a chef, an entrepreneur, and a public figure while staying true to your roots? Balancing life as a chef, entrepreneur, and public figure while staying true to myself is definitely no easy task. But the key for me is realizing that, just like the menu changes every day in the kitchen, the roles I take on also shift. Adapting to each situation while staying grounded is important—always checking in with myself and asking, “What do I truly want?” That’s what keeps me focused and authentic in everything I do. One day, I might be on Good Morning America sharing my favorite Fourth of July recipes, and the next, I’m catering an event for 6,000 guests at American Airlines. Keeping in mind the goal and the task at hand helps me stay aligned and deliver in every scenario.
What advice would you give to aspiring chefs who dream of making a name for themselves in the culinary world? For any chef who dreams of making a name for themselves, my advice is to become a master of your craft. Visit as many different types of restaurants as you can to see what others are doing. Learn the ins and outs of service and understand the importance of working as a team. Experiment in the kitchen to develop your own unique flavor. Gain experience wherever possible, whether it’s through outside catering events, private services, or sit-down dinners. Pick up a cookbook and try recipes or dishes that you wouldn’t typically cook. Above all, cultivate a curiosity for food and a passion for expanding your culinary knowledge.
If your cooking style were a music genre, what would it be, and why? If my cooking were a music genre, it would be a blend of coffeehouse vibes and trance beats. Coffeehouse music reflects my calm, collected, and prepared approach in the kitchen. On the other hand, trance perfectly captures the rhythm of catering—fast-paced, high-energy, and filled with nonstop action. It’s a dynamic harmony that keeps me grounded while moving to the pulse of the moment
What’s the most unusual ingredient you’ve ever worked with, and how did it turn out? The most unusual ingredient I’ve ever used is saffron. While it’s popular, I’ve never quite understood the hype surrounding the world’s most expensive spice. Although I appreciate the vibrant color it imparts to certain dishes, I’ve never been a fan of its distinct and unusual flavor.
If you had to cook a meal with only three ingredients, what would they be, and what would you create? If I had to create a meal with just three ingredients, it would be a tortilla española—one of the most iconic recipes of my career, featured on Good Morning America and the Food Network. My version would include eggs, chorizo, and sweet plantains. The chorizo brings the perfect touch of saltiness, the maduros add a rich sweetness, and the eggs tie it all together with a fluffy, satisfying texture. Simple, yet absolutely unforgettable.
What’s your guilty-pleasure food that might surprise your fans? A guilty pleasure that might surprise people about me? After a long day in the kitchen or filming, nothing hits the spot quite like a few McDonald’s chicken nuggets with large fries and a sparkling club soda.
And let’s not forget the sauces—honey mustard, sweet and sour, and BBQ are non-negotiable. It’s not something I indulge in often, but when I do, it’s pure heaven.
What would you tell your younger self? Life will always be filled with highs and lows, moments to celebrate and moments to learn. But no matter how high or low those moments may seem, take the time to truly experience and feel each season. Every season, every challenge, every joy brings a valuable lesson—if you’re willing to grow and learn from it. I’d tell my younger self: Smile more, don’t worry so much. Live life fully, love deeply, and be kinder to yourself. Don’t be too hard on yourself. Cherish your family and friends, because they’re your greatest support. And never stop loving and working on yourself, because who you are is enough, and it’s perfect.
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