Being a chef is about far more than cooking. It's about mentoring and leading a team, growing relationships inside and out of the restaurant. Farmers, fish mongers and chefs. We all play our part. It's a lifestyle.
I became passionate about fine dining and the culture of hospitality while working at the only Relais & Chateau property in Hawai'i at the Hotel Wailea and at the Waldorf Astoria in Beverly Hills while working for chef Jean-Georges.
Idrovo's favorite dessert is the tres leches cake. She's even developing her own recipe with her mother for this sweet classic.
My interest in the restaurant industry began in the Lower East Side of New York City after visiting tons of different bakeries.