Executive chef Audiel Vera was born and raised in The Bronx, New York, the son of Mexican immigrants. He has spent the majority of his life in and around kitchens, starting first as a stock boy & butcher in his father’s food businesses at the age of 10.
He moved to Houston, Texas at 16 years old to complete high school. Following high school, Chef Vera attended college at the University of Houston to study Latin-American history. Before completing a degree, he moved to Baltimore to attend Stratford University (formerly Baltimore International college), where he received a degree in Culinary Arts and French Pastry Technique.
Immediately following culinary school graduation he was hired by the Charleston Restaurant group (Foreman & Wolfe) as an assistant pastry chef & artisanal baker. There he worked under local culinary legends Dale Dugan & Pete Levosi. He worked with Foreman & Wolf in various capacities in all of their restaurants for 5 years. After leaving Foreman & Wolfe he worked alongside Chef Jesse Sandlin at (now defunct) Vino Rosina.
His professional titles have included, among others, Executive Chef of Tapas Adela, Meli & Kali’s Court (2010-2012), Sous Chef at Ouzo Bay under the tutelage of Executive Chef Rey Eugenio (2012-2013) and Executive Chef of Waterfront Kitchen (2015-2016)
Fox 45 News - https://foxbaltimore.com/morning/the-best-way-to-prepare-guacamole
Baltimore Sun - https://www.baltimoresun.com/food-drink/bs-fe-adv-avenue-kitchen-bar-review-20170906-story.html
Baltimore Magazine - https://www.baltimoremagazine.com/tag/Chef%20Audiel%20Vera