Carlos Jair Monroy Valdez
About Carlos Jair Monroy Valdez
Carlos Jair Monroy Valdez is an Executive Sous Chef at REEF in Austin, Texas, specializing in authentic Mexican cuisine. He has contributed to the menu by integrating traditional techniques and sourcing local ingredients, while also leading culinary workshops and tasting events to educate staff and customers.
Work at REEF
Carlos Jair Monroy Valdez has served as the Executive Sous Chef at REEF since 2020, based in Austin, Texas. In this role, he has played a key part in enhancing the restaurant's menu by integrating authentic Mexican culinary techniques. He has contributed to the development of a new line of Mexican-inspired dishes that have gained positive feedback from customers. Additionally, he has organized and led tasting events focused on Mexican cuisine, aiming to educate patrons about the diversity of Mexican food beyond common stereotypes.
Education and Expertise
Carlos studied Culinary Arts and Hospitality & Gastronomy at Colegio Superior de Gastronomía, earning a Bachelor's degree from 2009 to 2013. He further specialized in Mexican Traditional Cuisine at Escuela de Gastronomía Mexicana, completing a program in 2013. Carlos also attended Thompson Rivers University for 11 months in 2011, where he expanded his culinary knowledge. His educational background supports his expertise in authentic Mexican cuisine.
Background
Before joining REEF, Carlos worked as a Food Service Manager at El Rancho Inc Supermarket from 2015 to 2017 in the Dallas/Fort Worth area. This role provided him with valuable experience in food service management and operations. His culinary journey has been shaped by his commitment to regional Mexican dishes and sourcing local ingredients to ensure authenticity in the cuisine he prepares.
Culinary Workshops and Initiatives
At REEF, Carlos has participated in culinary workshops aimed at enhancing the kitchen staff's understanding of regional Mexican dishes. His involvement in these workshops reflects his dedication to culinary education and improving the overall quality of the food served. Carlos's initiatives have focused on promoting authentic Mexican culinary practices and fostering a deeper appreciation for the cuisine among both staff and customers.