Chef Dell brings a passion for culinary, beverage, Mexican Creole fusion and a dedication to creating memorable dining experiences. With over ten years of culinary and beverage experience, Chef Dell honed his skills at Kendall College for the Culinary Arts and Beverage Management before embarking on a journey through kitchens and breweries around Chicago. Humble beginnings at beloved Michelin star restaurant Moto, Chef Dell also spent time at Boka Restaurant Group, Old Irving Brewing Company, Half Acre Beer Co., and the acclaimed restaurant Brasero. Throughout his career, Chef Dell has been privileged to work alongside some of the most respected chefs and brewers in the industry, learning innovative techniques and perfecting their craft. Their culinary philosophy centers around creativity, finesse and techniques ensuring each dish is fresh, vibrant, and bursting with flavor. Whether it's creating bold flavors with traditional elements or exploring modern twists on classic dishes, Chef Dell strives to make every meal an experience that resonates with guests. At EPC Chef Dell combines years of experience with a deep love for hospitality, curating a menu that reflects both their heritage and their creative exploration in the kitchen. Guests can expect a warm atmosphere, innovative, and a unique culinary journey that celebrates bringing people together over a well prepared dish!
All prices are an estimation and vary based on guest count, event location, and menu. You will get a better estimate during the booking process.
Northside Milwaukee, Wisconsin
Hard to choose! It is a tie between Brasero Chicago & Community Tavern
Anything Latin American & Mississippi inspired. Tacos, salsas, grilled meats, ceviche etc.
Latin American/Mississippi/ Creole fusion
At first it started as a need to support my brothers while my mother worked. As I learned from my grandmother on how to cook the basics, I became really good and wanted to take my culinary passion further. Now, that I possess the knowledge and experience from culinary school and working in restaurants, I am working towards a goal of educating the next generation of young culinarians. This way they can grow, innovate and change the restaurant industry as my mentors have done for me.
I love playing guitar, going to blues, metal & industrial concerts, Mental health work for culinarians and educating the younger generation about the culinary industry & how to cook like a pro!
What I enjoy the most about EPC is the ability to create a culinary lifestyle that I can manage. I am surrounded by truly talented Chefs that I can call good friends and built a strong support system.
The freedom of culinary expression, entrepreneurship, traveling, meeting new people and making everlasting culinary experiences and memories.
