Chef Humberto Guallpa’s rapid movement up the culinary ladder was not something accidental but rather a profound exhibit of his inherent culinary background. Growing up in rural Ecuador, Humberto and his family managed a small farm of vegetables and livestock for the sole purpose of feeding the family. With the exclusion of rice and salt all the family’s ingredients were home grown. This future chef displayed his intense interest in the culinary arts by assisting his grandmother in the kitchen and learning everything he possibly could about the preparation of healthy and balanced meals.
Humberto is always striving to improve himself, his dishes, and the menu for the restaurant he governs. He has utilized his knowledge of food and food procurement to develop and perfect new and innovative dishes that are exquisitely tasty as well as aesthetically appealing. Humberto has worked and perfected his craft alongside many of New York’s top rated chefs including Mario Batali, Marco Polo, Paul Zweben, Larry Forgione, Marcus Samuelson, Rocco Dispirito, Julian Alonzo, Franklin Becker and Steve Frapoli. Chef Humberto’s unique style can be generally described as French but is greatly influenced by his eclectic knowledge and Spanish culture creating an extraordinary French American Bistro.
His recent culinary endeavors have been closely linked to New Age American, farm-to-table cuisine with stagiaire positions in many Michelin starred restaurants in America. He has traveled to Chicago for the ultimate experience at Alinea and to Las Vegas to a traditional French Kitchen at Guy Savoy. In New York, Humberto