Chef Ariel, the culinary mastermind behind Chef de la Mesa, brings a rich tapestry of culture, passion, and expertise to the table. With roots in Latin America, Ariel’s journey is one of deep family traditions and a love for food that goes beyond the kitchen. His culinary background is steeped in the values of hospitality and generosity—principles passed down through generations of his family, where gatherings around the table were central to life. Ariel has built his career by combining these deeply held traditions with a modern, innovative approach to Latin cuisine, creating dishes that are both comforting and unexpected.
Chef Ariel’s work reflects his belief that food is a powerful connector, capable of transcending language and cultural barriers. He’s known for his unique ability to infuse flavours that tell a story, crafting each dish with thought and intention. His cooking doesn’t just cater to the palate—it engages the heart. At Chef de la Mesa, Ariel’s philosophy shines through every dish, as he creates memorable dining experiences that celebrate not only Latin flavours but the joy of sharing a meal with loved ones.
We sat down with Chef Ariel to talk about his journey, the inspiration behind Chef de la Mesa, and his thoughts on building community through food. In this conversation, he opens up about the challenges and rewards of his culinary path, his vision for the future, and the role of tradition in his creative process.
The Spark of Creation
CSE: Can you share the defining moment that led to Chef De La Mesa’s inception and how that moment continues to influence your culinary journey?
Chef Ariel:
I would love to start by saying I’m thankful for the opportunity! And thrilled to share my story with all of your audience.
COVID was a defining moment for all of us. I was the General Manager at one of the busiest locations of the successful café chain, CAFE LANDWER. The restaurant closed its doors due to the pandemic, and the smiles of my guests were replaced with the sight of four walls and takeout boxes. One day, a regular patron called me, asking if I could come to their home and cook for them. They were tired of eating from a box, looking at a box (TV), and living in a box. They gave me the freedom to be creative and make whatever I wanted. My wife said, “Ariel, you should make an Instagram page and treat it as a side hustle.”
I didn’t know where to start or how to find clients, so I hosted my wife’s birthday in December and posted it on Instagram. It blew up. Then I posted her sister’s birthday in January, and that went crazy, too! And that’s how Chef de la Mesa was born—word of mouth, clients loving my vibe, my creations, and my interactive approach to food and hospitality.
During a time when people were losing their jobs and their loved ones and facing uncertainty, I realized I had a gift—to uplift, cook, and bring people together through food. That’s what continues to drive my journey.
Culinary Philosophy
CSE: Your dishes are celebrated for their bold flavours and artistic presentation. What guiding principles shape your culinary style, and how do you ensure they’re reflected in every event you cater?
Chef Ariel: That’s very flattering! Food is a celebration; I remember, as a kid, growing up with 13 in a three-bedroom house. Full of women (all the men were out working to put food on the table), and my grandmother, the anchor & light of the house, taught me the foundation & respect we must have for food and how always to open our door to those in need. Every Friday was Shabbat dinner, and though we didn’t have much, we made three to four dishes from every ingredient. That shaped me to offer what I do today: food needs to be delicious and simple, respect Mother Nature, and present it so it pleases the eye and palate.
A Challenge to Remember
CSE: Catering can be full of surprises. Can you tell us about a particularly challenging event you’ve catered to and how you and your team turned it into a success?
Chef Ariel: I’ll never forget catering a Bar Mitzvah for 300 guests at REBEL. I had only cooked for smaller parties before, so this was a giant leap. The venue was enormous, and we faced many logistical challenges. Despite the chaos, my team and I, which included 15 cooks and 30 servers, managed to pull off a successful event. The clients were amazed, and it taught me that with vision and courage, anything is possible.
Innovating for the Future
CSE: With the culinary world constantly evolving, what trends or innovations are you most excited to explore in your upcoming projects?
Chef Ariel: “We Must constantly evolve, and creativity is the name of the game. It doesn’t matter how educated you are, how much money you have, or how much experience you have. If you don’t know how to adapt quickly enough and be creative, this industry will move past you.” This happens with food, fashion, and anything in life. I have some new projects coming to us that are VERY intriguing, unique, and fun! I can’t wait to share them soon.
Balancing Art and Business
CSE: How do you maintain your creative vision while managing the practical demands of a successful catering business?
Chef Ariel: Balancing art and business in a catering enterprise is a fascinating challenge! I’ve clearly defined my creative vision and what sets my catering apart, including my culinary style, presentation, and brand aesthetic. This solid vision helps me stay true to my artistic goals, even while managing the practical aspects.
Two things I make sure to always have as priorities: I separate creative time from operational tasks, scheduling dedicated periods for recipe development and brainstorming while setting aside time for administrative duties like budgeting, scheduling, and client meetings. I surround myself with a team that understands and supports my creative vision. Having reliable staff for operational tasks allows me to focus on the artistic side of my business, ensuring they’re aligned with my brand’s values and style.
A Culinary Influence
CSE: Who has been the most influential figure in your culinary career, and how have they shaped your approach to cooking and catering?
Chef Ariel: My Grandmother, she was the artist, the most genuine, kind person on earth! She taught me how to love and care unconditionally, chop, steam, fry, clean, peel, make dumplings, saute and butcher. My big brother and I were always around her, learning and absorbing everything like a sponge! Typing this and telling her story makes me tear up, as she is no longer with us. Yet she was a strong woman, operating and managing house chores and finances on a wheelchair, making sure the table was always set with food, and every person that walked through our door was welcomed with a drink, hot or cold, and was told to sit down and eat, despite her situation, she was a TRUE BOSS WOMAN. That shaped me and my vision/approach to the culinary world; there is never a problem, always a solution, and always enough for everybody.
Behind the Scenes
CSE: What’s something surprising about the catering process that most people wouldn’t expect but plays a crucial role in the success of an event?
Chef Ariel: The real work is in the preparation and follow-up, not just the event itself. Menu planning, site visits, prepping, packing, and cleaning are crucial. A solid brief and good staff retention are key to a successful event.
Guilty Pleasures
CSE: When you’re not creating gourmet dishes, what’s your go-to comfort food that people might be surprised to learn you love?
Chef Ariel: I have a sweet tooth, so my go-to comfort food is waffles and crepes with brown sugar brûlée bananas and banana ice cream. After a long day or event, it’s definitely going to be a dessert!
The Dream Event
CSE: If you could cater for any event, anywhere in the world, what would it be and why?
Chef Ariel: My dream event would be catering alongside renowned chefs or celebrities like Gordon Ramsay, Drake, Messi, or Ronaldo. It would be an incredible experience to work with such iconic figures.
A Day Off with Chef De La Mesa
CSE: When you’re not in the kitchen or planning an event, how do you like to unwind and recharge?
Chef Ariel: I love a proper spa day with a full-body massage and some time in the sauna. Alternatively, a few days at the beach in Miami or Aruba helps me relax and recharge.
Chef Ariel’s journey from the challenges of the pandemic to establishing Chef De La Mesa is a powerful testament to his dedication and creativity. His story reflects a deep passion for food and a commitment to bringing people together through his culinary artistry.
Video Credit: @motiondphotography | Chef De La Mesa | Vamos Events | Toronto
To learn more about Chef de la Mesa, visit their website and follow their social media pages:
