We believe in always pushing ourselves to take our culinary game to the next level. Experimenting new ways to take risks and be creative in cooking techniques is our jam.
We get Fresh:
When sourcing our food product, we always have you in mind. Focusing in obtaining the best quality possible- determined by freshness, seasonality, and origin- is the name of our game. We communicate directly with our product providers, understanding that knowing the source of our fresh fare will help us use the product in the best way possible to achieve the maximum culinary expression— because you’re worth it.
For us, analyzing, observing and experimenting are critical elements to our creative recipe development process. We believe an idea can be born out of an emotion but always pursued to become a reality.
Everything is possible, you just need the right technique, right ingredients and the right attitude, and then you can materialize what your imagination suggests as a culinary possibility
Chef Cesar Guzman began his career as a line cook at Joyce & Gigi’s in Dallas, Texas under the mentorship of chef and owner, Gigliolia Zimmermann. After graduating from The Art Institute culinary program, he worked his way up to becoming a talented chef with a focus in classical technique and a passion for consistency + the use of high-quality ingredients.
Cesar currently oversees the ins-and-outs of The Village Culinary Lab operations – from catering events, The Troubadour Food Truck, their grab-n-go ready-made meals, workshops and more.
Food Truck + Lab Kitchen Lead
Chef Zoe Dalton pursued conceptual and fashion photography before turning her love for cooking into a full-time career. Her attention to detail and artistic focus are clearly represented through the meals she creates!
Recently, Zoe has taken on the challenge of leading The Troubadour. She supervises the team’s cooking techniques and styles the food truck’s seasonal menus.
Food Truck + Lab Line Cook
Though relatively new to the culinary world, Josue Ramirez has quickly worked his way up from dishwasher to line cook thanks to his undeniable passion for cooking and natural talent in the kitchen.
He has a true knack for working on a team and providing unparalleled, sincere customer service. Should you stop by The Troubadour to grab a bite, you'll likely find Josue making your order with enormous care and attention – not to mention a big smile on his face!
Food Truck + Lab Prep Cook
Tomy Mata is a bright light on The Village Culinary Lab team! She says her earliest and fondest memories are of helping her mother prepare meals in the kitchen. Her cooking skills shine when it comes to comfort-style foods – especially her delicious tamales which aren’t to be missed!
Just ask anyone on the team: Tomy is the backbone of our operation. She plays an integral role in day-to-day tasks, food preparation and manufacturing projects.