CHEF SERIES
Meet the Chef Elevating Fire & Flavor at Bazaar Meat: Chef Victor
Chef Victor
As Culinary Director of Bazaar Meat by José Andrés, Chef Victor showcases a bold, imaginative approach that celebrates both innovation and discipline at the highest level of dining.
Drawn to the “ordered chaos” of the kitchen from an early age, he discovered a world where mastery is earned through precision, curiosity, and an unwavering respect for the craft. Today, his work reflects that philosophy: balancing creativity with intention, and mentorship with a deep appreciation for ingredients that have “soul.”
In our Chef Series interview, Chef Victor shares the principles that guide him - how he builds teams grounded in integrity, the dishes that embody the spirit of Bazaar Meat, and the passion he hopes to pass on to the next generation of chefs. His perspective reminds us that true culinary excellence thrives behind the scenes, where dedication meets artistry in every detail.
Drawn to the “ordered chaos” of the kitchen from an early age, he discovered a world where mastery is earned through precision, curiosity, and an unwavering respect for the craft. Today, his work reflects that philosophy: balancing creativity with intention, and mentorship with a deep appreciation for ingredients that have “soul.”
In our Chef Series interview, Chef Victor shares the principles that guide him - how he builds teams grounded in integrity, the dishes that embody the spirit of Bazaar Meat, and the passion he hopes to pass on to the next generation of chefs. His perspective reminds us that true culinary excellence thrives behind the scenes, where dedication meets artistry in every detail.
INKIND: What first drew you into the kitchen, and what continues to inspire you today?
CHEF VICTOR: The chaos of the kitchen! It is an ordered chaos, but chaos nonetheless. When I first experienced it, I was drawn. As I grew in the kitchen, I realized it is a perfect place for growth, discipline, respect, and mastery. I also hope to pass on my passion to younger chefs!
INKIND: From sourcing ingredients to building your team, what principles guide your approach?
CHEF VICTOR: I focus on integrity, whether it is in ingredients or in people. Clarity of mind is also important to me. Always start a project with the end goal in mind. I choose ingredients that are responsibly sourced, seasonal, and full of “soul.” With my team, I mentor them. I believe in systems, accountability, and celebrating their successes every step of the way. I want to help chefs become sharper and more disciplined. But I also want them to enjoy the craft as much as I do.
INKIND: For a first-time guest, what is a must-order combo that captures the spirit of your restaurant?
CHEF VICTOR: Start with our Bazaar classics, such as the Wagyu Airbread, Cotton Candy Foie Gras, Neptune Pillows, and our standout Bluefin Tuna with Egg. Next, enjoy our modern Caesar Salad before diving into one of our signature Chuletons (large-format ribeye), paired with our Josper-roasted mushrooms. This combination showcases the essence of The Bazaar.
CHEF VICTOR: The chaos of the kitchen! It is an ordered chaos, but chaos nonetheless. When I first experienced it, I was drawn. As I grew in the kitchen, I realized it is a perfect place for growth, discipline, respect, and mastery. I also hope to pass on my passion to younger chefs!
INKIND: From sourcing ingredients to building your team, what principles guide your approach?
CHEF VICTOR: I focus on integrity, whether it is in ingredients or in people. Clarity of mind is also important to me. Always start a project with the end goal in mind. I choose ingredients that are responsibly sourced, seasonal, and full of “soul.” With my team, I mentor them. I believe in systems, accountability, and celebrating their successes every step of the way. I want to help chefs become sharper and more disciplined. But I also want them to enjoy the craft as much as I do.
INKIND: For a first-time guest, what is a must-order combo that captures the spirit of your restaurant?
CHEF VICTOR: Start with our Bazaar classics, such as the Wagyu Airbread, Cotton Candy Foie Gras, Neptune Pillows, and our standout Bluefin Tuna with Egg. Next, enjoy our modern Caesar Salad before diving into one of our signature Chuletons (large-format ribeye), paired with our Josper-roasted mushrooms. This combination showcases the essence of The Bazaar.
INKIND: What one piece of advice would you share with a chef or restaurateur just starting?
CHEF VICTOR: Fall in love with the process, not just the glory. Arrive early, stay humble, ask lots of questions, and fight through discomfort. There is no substitute for practice and dedication. Learn the basics until they become second nature. Also, remember to invest in your team; it offers the best return on investment.
INKIND: What is something guests might not realize about what happens behind the scenes in your kitchen?
CHEF VICTOR: Guests may not see the level of precision and emotional energy the team goes through. We have a strong commitment behind the scenes. That goes from a commis perfecting their mirepoix to a sous chef fine-tuning the seasoning of a jus. We want our guests to see our pursuit of perfection in every dish that comes out of our kitchen.
CHEF VICTOR: Fall in love with the process, not just the glory. Arrive early, stay humble, ask lots of questions, and fight through discomfort. There is no substitute for practice and dedication. Learn the basics until they become second nature. Also, remember to invest in your team; it offers the best return on investment.
INKIND: What is something guests might not realize about what happens behind the scenes in your kitchen?
CHEF VICTOR: Guests may not see the level of precision and emotional energy the team goes through. We have a strong commitment behind the scenes. That goes from a commis perfecting their mirepoix to a sous chef fine-tuning the seasoning of a jus. We want our guests to see our pursuit of perfection in every dish that comes out of our kitchen.
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As a thank you for supporting the amazing restaurants in our network, we give you 20% back on your meal. No codes, no points, no catches.
At inKind, we believe restaurants are the heartbeat of a city. That’s why we back them — and reward you for doing the same. Our unique model supports restaurants with funding,
marketing support, and more, so every time you dine with inKind, you’re helping restaurants thrive.
As a thank you for supporting the amazing restaurants in our network, we give you 20% back on your meal. No codes, no points, no catches.