Summary
Overview
Work History
Education
Skills
Timeline
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Luna Vela

Austin,TX

Summary

Accomplished and creative trans latina chef and anthropologist offering more than 5 years of experience working in fast-paced kitchens, 3 years of professional fermentation practice. Great at public speaking with a fun and educational approach. Skilled at staying focused and productive in high-stress situations and maintaining calmness in busy times in a busy world.

Overview

4
4
years of professional experience

Work History

Chef of Nixtamal & Fermentation

Bacalar
07.2023 - Current
  • Oversaw nixtamal & fermentation programs for 200+ seat restaurant.
  • Placed orders to restock items before supplies ran out.
  • Handled and worked with fermentation including, beverages, lactic, koji, and pre-Hispanic methods.
  • Collaborated with savory, pastry, and bar team with creative menu development and waste reduction.
  • Developed cultural training for FOH and BOH teams.

Director of Masa Development & Fermentation

Nixta Taqueria
01.2022 - 06.2023
  • Developed daily and seasonal dishes, omakase concept Flor Xakali, as well as wholesale masa + tortilla relationships.
  • Oversaw nixtamal production, ordering, and developed educational and training material for BOH and FOH.
  • Created a strong fermentation program focusing on Mexican and indigenous history recognized at a national level.
  • Attended professional festivals and conferences to maintain and improve professional and cultural competence with our community.
  • Managed a team of 20+ people daily for a 100+ seat restaurant.

Owner / Chef

Neighborhood Molino
08.2020 - 01.2022
  • Managed day-to-day business operations.
  • Consulted with customers to assess needs and propose optimal solutions.
  • Trained and motivated employees to perform daily business functions.
  • Evaluated suppliers to maintain cost controls and improve operations.
  • Worked with university professionals to develop local/regional fermented goods using pre-Colombian techniques.

Lead Prep

Nixta Taqueria
10.2019 - 04.2020
  • Managed a diverse prep team with daily prep duties, as well as inventory for sous chef.
  • Developed fermented beverages, salsas, and pickles to build restaurant larder
  • Set up, prepared, and worked the line for daily service for 300+ covers.

Education

Bachelor of Arts - Anthropology

University of Texas At Austin
Austin, TX
05.2019

Skills

  • Verbal and Written Communication
  • Balanced Work Ethic
  • Project Management
  • Staff Management

Timeline

Chef of Nixtamal & Fermentation

Bacalar
07.2023 - Current

Director of Masa Development & Fermentation

Nixta Taqueria
01.2022 - 06.2023

Owner / Chef

Neighborhood Molino
08.2020 - 01.2022

Lead Prep

Nixta Taqueria
10.2019 - 04.2020

Bachelor of Arts - Anthropology

University of Texas At Austin

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Luna Vela