Hugo Ortega is executive chef/co-owner of four of Houston’s top restaurants – Backstreet Cafe, Hugo’s, Caracol and Xochi. Tune in to hear about all the hardships and struggles he overcame in order to become the big success he is today.
Nuestros archivos nos llevan al ser latino ante la ola fascista que ha invadido el mundo. También a la poesía escrita desde ese ser que nos une. Conversamos con Víctor Hugo Ortega, autor del poemario "Latinos del sur". [Programa grabado el jueves 25 de julio de 2019, en la casa club de Qué Leo Forestal]--- Support this podcast: https://anchor.fm/humberto-fuentes/support
EPISODE 095- Gourmet Club Live- Chef Michael Mina & Hugo Ortega
The Recipe: Celebrity Secrets
Two Of the most INSPIRING chefs join Chef Carroll, and the rest of the team for a great show! Michael Mina nervous? What does success mean to Chef Michael? How did Mina's path cross with Hugo Ortega? What are they working on now? Tune in to find out on the latest and greatest Ep. of The recipe Podcast!
Hugo Ortega is executive chef/co-owner of four of Houston’s top restaurants – Backstreet Cafe, Hugo’s, Caracol and Xochi, and winner of Best Chef: Southwest at the prestigious 2017 James Beard Foundation Awards. (He was a finalist for the award for six consecutive years, 2012- 2017.) Ortega has been recognized locally, nationally and globally for his inspirational story and his passion for sharing traditional Mexican cooking and culture.Ortega’s American Dream story started at Backstreet Cafe, a neighborhood bistro started by Tracy Vaught in 1983. He began his career in the restaurant business first as dishwasher and busboy and later as a line cook before graduating from culinary school and later becoming Backstreet’s executive chef. He and Vaught married, and together, they have created an award-winning Houston restaurant family that also includes Hugo’s and Caracol.Ortega was born in Mexico City, the oldest of a family of eight children. At 15, he began working at one of several Procter & Gamble factories in Mexico to help support his family. In 1984, he immigrated to Houston with no contacts or job leads, but determined to make a life for himself in America. Slowly, step-by-step, Ortega began to set down roots in the bustling oil capitol. He shared an apartment with several friends, and followed up on leads for jobs in nearby restaurants. He was happy to find his first job, as a dishwasher, at a popular bar and nightclub. While the pay was meager, Ortega grabbed at the opportunity to learn the fundamentals of the restaurant business and find contacts to help him improve his English.Later, Ortega cleaned the floors in office buildings to supplement his income. With an unexpected turn of bad luck, his roommates moved to California and he lost both of his jobs. He had no income and no place to live. A friend asked Hugo if he wanted to wash dishes and Hugo jumped at the chance. The friend took Hugo to Backstreet Cafe, and this is where the turning point of his life happened.Ortega worked hard, and showed an interest in working in the kitchen. In Mexico, he learned cooking from his mother and grandmother. Ortega was given a position on the line in the Backstreet kitchen, and he continue to advance from there. Impressed by his hard work and dedication, Vaught offered to enroll Ortega in the Culinary Arts program at Houston Community College. He jumped in with both feet.Ortega graduated from HCC’s Culinary Arts program in November 1992 and assumed the role of chef at Backstreet Café, then executive chef in 1995.Ortega is passionate about sharing the traditional foods and culture of his native Mexico with diners. In 2002, he opened the critically acclaimed Hugo’s, which brought Authentic Regional Mexican Cuisine to the forefront of dining. In 2013, the Ortega and Vaught opened their third concept, Caracol, a Mexican coastal kitchen highlighting the richness of seafood found along Mexico’s 16 coastal states; and in January 2017 they opened Xochi, which celebrates the flavors of Oaxaca, Mexico, in the new Marriot Marquis Houston Downtown.
Los Invitados Beto Adame y Hugo Ortega.La frase de la entrevista mencionada por Hugo Ortega, dicha por Fredrick Kiesler: Kiesler’s Correalism perspective to aim for the integration of art, technology and economy through a new designed object. Apart from a system of thought which proceeds with the study of its logical elaboration — beyond the art object experience– that is disguised as education, with captions and interpretations that produce a conformity of judgement and an artificial relationship between art and public (Correalism Design Laboratory, Columbia University, 1954-56). Galería L http://www.ccromacondesa.mx/galeria-l-2/ Puentes.mx