CHEF VICTORIA MURIEL
A born and bred New Yorker, the diverse culinary tapestry of this city inspired Chef Victoria’s interest in cooking from a young age. Over the past decade of working in hospitality, she has honed her skills at notable restaurants such as Stefano Secchi’s Rezdôra (1 Michelin Star), John Fraser's North Fork Table & Inn, and David Chang’s Momofuku Kāwi.
Inspired by the culinary traditions of her ancestors, she seeks to explore her Italian and Puerto Rican heritage through her cuisine. She recognizes the inherent power of food as a means to transcend barriers of language, culture, & creed. Further, as a means to preserve our history & identity. Her style of cooking can best be described as seasonal, local, & innovative; blending tradition with diverse elements to inspire new ideas and drive the culture forward.
With a degree in Sustainability & Anthropology, she is greatly interested in the intersection of culture, food, & the environment. In particular, she is deeply passionate about farm to table cooking, sustainable practice, & indigenous food pathways. Ever present is her commitment to a more viable, just food system for which she seeks to be a vanguard of change.
