Introduction to Adrian Torres
At just 26 years old, Adrian Torres has achieved what many can only dream of in their culinary careers. As the executive chef of Maximo, one of Houston’s most popular new restaurants, Torres has proven that with dedication and hard work, anything is possible.
Early Beginnings
Torres’ love for cooking began when he was a child. He would watch Cake Boss on TLC and was fascinated by the creativity and artistry that went into each cake. With the help of his mom, he started making box cakes, cheesecakes, and cupcakes for family parties. This early exposure to baking sparked a passion in him that would only continue to grow.
Finding His Path
In high school, Torres took a home economics class, which introduced him to traditional cooking. As he progressed through the elective, he became more focused on cooking. Although he chose to pursue band in his senior year, his heart was still set on culinary school. However, his legal status as a Deferred Action for Childhood Arrivals (DACA) recipient presented a challenge when applying to his dream college, the Art Institute of Houston.
Overcoming Obstacles
Despite the setback, Torres persevered. He researched public school culinary programs and settled on San Jacinto College. With two options available – culinary or pastry – Torres chose the culinary program, knowing it would provide him with the best chance of landing a job in Houston. He threw himself into his classes, always striving to go the extra mile, and earned recognition from his instructors.
Gaining Experience
Before graduating, Torres accepted a job at chef Hugo Ortega’s Oaxaca-inspired restaurant Xochi. He started in a small role, shucking oysters, but proved himself to be committed and eager to learn. Torres worked his way up, learning as much as he could at each station, but eventually reached a point where he couldn’t be promoted due to his age.
New Opportunities
Torres then moved on to Belly of the Beast, where he learned to deal with adversity and think creatively under the guidance of chef Thomas Bille. When the restaurant closed, Torres found a new home at El Topo, which later rebranded as Maximo. As the sous chef, he worked under chef and owner Tony Luhrman, but when Luhrman stepped back, Torres took on the role of executive chef.
Creating His Own Menu
With his new position came the opportunity to revamp the restaurant’s menu. Torres created a range of "progressive Mexican" dishes, blending traditional ingredients with modern twists. The menu features innovative dishes like masa corn bread, sope de cochinita pibil, and shrimp queso fundido. Torres’ passion for cooking shines through in each dish, and he takes pride in watching diners enjoy the food on their plates.
Giving Back to the Community
Torres hopes to use his current opportunities to bring more projects to fruition in his hometown of Aldine, including his own taqueria. He wants to make food like Maximo’s more accessible to the community that raised him. With his story still unfolding, Torres is excited to see what the future holds.
Conclusion
Adrian Torres’ journey is a testament to the power of hard work and determination. From his early beginnings in baking to his current role as executive chef, Torres has proven that with passion and perseverance, anything is possible. As he continues to innovate and create, Torres remains committed to giving back to his community and making his mark on the culinary world.
