Showcasing the Next Generation of Smart, Savvy AZ Latinos in Food & Hospitality

By: Brian Garrido

Living in Arizona as a Latin-American is to be imbued with a sense of responsibility towards our heritage. We need to uphold our traditions; but we also need support our growth, collectively and individually, in the new global economy. After all, we are American born just like the Osmonds, the Jacksons, and those loco niños called the Kardashians.

According to the last census, 30.9 percent of Arizonians are of Latin descent. By 2030, Latinos will be the majority living in the 48^th state. We build businesses, create jobs, and showcase our legacy in our how we work and play. Many of us are in the hospitality or service industry using our Hispanic traditions as a commodity.

It’s important to showcase the next generation of Latino influence. Here is the inaugural list of six Arizona Latinos who are making a difference in how we eat, drink, and play.

Flor Sanchez

Flor Sanchez, Lead Concierge, Mexico VIP Program at Casino del Sol Resort & Casino

Lead Concierge, Mexico VIP Program

Casino del Sol Resort & Casino

Tucson, AZ

Age: 24

In late 2015, the Tucson-based luxury hotel and casino, Casino del Sol understood the growing need to create a personalized experience for their Spanish-speaking guests. Located about an hour and a half north of the Mexican border, complete with an 18-hole PGA rated golf course and employing hundreds of Americans, Mexico is very important to Tucson’s burgeoning tourism economy.

Enter Flor Sanchez, who started working at the Indian gaming resort at the age of 18 as a customer service representative. In her current role, after a few short years working her way up in the ranks, Sanchez was named as the Lead Concierge, Mexico VIP Program. Her primary duties are to handle all Spanish-speaking guest experiences for the resort, including tee times, spa treatments, and restaurant reservations. She also serves indirectly as a Tucson ambassador for all Spanish-speaking hotels guests – including those visiting from Spain and Central or South America – endorsing places to see, dine, and to shop in Arizona’s second largest city.

Sanchez says about her job, “Being a Spanish speaker is important, but establishing a relationship with our guests is even more important to me. The hotel wants guests from (the Spanish speaking) market to feel welcome. We take steps to understand their needs, likes, and what’s important to them when they travel to Tucson and visit us.”

Kevin Rangel, Manager and Co-Owner of Fiesta Mexicana

Kevin Rangel

Manager/ Co-owner/ Restaurateur: Fiesta Mexicana

Chandler, AZ

Age: 24

Kevin Rangel, along with his slightly older brother, Edwin, 26, is taking over the family restaurant business: Fiesta Mexicana. Currently with eight restaurants in the four corner states of Utah, Colorado, Arizona, and New Mexico, (at one time, they had fourteen) the Rangels may take on other noted American restaurants the coming years such as Chili’s or Applebees. That’s the plan when their parents Patricia and Martin retire; but right now, Kevin, the youngest of the four boys – there is a younger sister headed to Stanford in the fall – is learning the restaurant trade from top to bottom.

He opened the current location last year, where he says, “I’m learning it all. Serve the food, tend drinks, managing the kitchen and staff. I will be growing the company with my brother.” Current plans are to take the family’s Jalisco-based recipes to California. While Kevin is getting his feet wet in Chandler, Edwin is overseeing the location in Lake Havasu. Fiesta Mexicana employs over 130 people.

Chef Joey Castillo, Sushi Roku

Joey Castillo

Chef, Sushi Roku

Scottsdale, AZ

Age: 32

Sushi Roku’s Executive Chef Joey Castillo has been cooking since a very young age. After high school, Castillo’s epicurean love led him to the California School of Culinary Arts located in his hometown of Pasadena. After graduation, Castillo was hired by world renowned Chef Joachim Spilchal’s Patina Restaurant Group using his education, but also gaining valuable work experience at the namesake Patina restaurant learning everything from fine dining to upscale catering for big Hollywood events.

Castillo, already smitten by sushi’s flavor power, joined the Sushi Roku team at the W Scottsdale as Executive Chef seven years ago. He says, “One of the best parts about working at Sushi Roku is I’ve learned that sushi is not just clean, bright and simple – it can be hearty and bold as well.” As a Latino, Castillo is also proud to represent the many anonymous, hardworking back-of-house people that he’s met working in kitchens. “People like my old prep cook at the W Hollywood, who after 12 years just moved back to Oaxaca. While I was sad to hear he left, I am so happy he’s reunited with his kids who were 5 or 6 when he left to provide a better life for them; and now they are teenagers.”

Jackie Garza, Executive Sous Chef

Jackie Garza

Executive Sous Chef, Ultrastar Multi-tainment Center at Ak-Chin Circle

Maricopa, AZ

Age: 32

Miami-born Jackie Garza was always in the kitchen of her native Spanish grandparents and parents, mastering the art of home cooking, although her “abuelo” was a professional pastry chef. Upon receiving her bachelor’s degree from the University of Miami, Garza decided to enroll in New York City’s legendary The French Culinary Institute. While there, she gained immense knowledge in cookery arts from world famous cooking instructors such as Jacques Pepin, Jacques Torres, Jose Andres, and many others.

Upon finalizing her Big Apple gastronomic studies, Garza became employed at the luxury hotel company, The Ritz-Carlton. Over the next few years, she developed a personal style of creating sophisticated food and desserts using traditional and innovative techniques. Now residing in Phoenix with her husband, Garza’s culinary talent is used working with Executive Chef Frank Abeyta, at the Ultrastar Multi-tainment Center at Ak-Chin Circle.

German Osio, Owner and Restauranteur

German Osio

Owner/ Restauranteur: Kale + Clover, Sumo Maya, Local Bistro

Phoenix & Scottsdale, AZ

Age: 35

German Osio was born in Mexico City, but grew up in New England. Graduating from the prestigious Switzerland-based Les Roches International School of Hotel Management, Osio trained and worked as a chef at various European luxury hotels, as well as several Michelin starred restaurants. He lived in Texas, where he opened a number of restaurants ranging from steakhouses to Latin fusion to wine bars. In 2010, he created the Phoenix-based Osio Culinary Group, which included restaurants Sumo Maya, Kale + Clover, Local Bistro and Central Bistro (the latter he sold early this year).

The entrepreneurial Osio says of his success, “From what I have seen, the recipe for success is a great team, a good amount of luck, and three crucial qualities: vision, determination and hard work. These qualities are universal and can be found in people of all cultures and nationalities; though I will say, I have seen them in spades in many Latinos.”

Chef Patricio Alvarite, Executive Chef at Joyride Taco House

Patricio Alvarite

Executive Chef, Joyride Taco House

Upward Projects

Phoenix, AZ

Age: 35

Born in Jacksonville, Florida, Joyride Taco House’s Executive Chef Patricio Alvarite grew up in a hotel family. It meant seeing the world ranging from the southern states of Georgia and North Carolina, to Alaska and the Caribbean. Chef Alvite is a prime example of the American melting pot, as his father was an Argentinian immigrant and his mother was from Ireland. “Growing up I was exposed to a lot of different cultures and food styles,” Alvite says.

As Upward Project’s Executive Chef at Joyride Taco House on Central Avenue, Alvite crafts foods with a Latin and classic American flavor, making it casual and approachable. Alvite is also proud to represent Latinos and other immigrants living in the United States. “It’s very humbling because immigrants are the backbone of the hospitality industry, and they are often the hardest working people you’ll meet. I always tell my staff that if they work hard, they could be my boss one day. That’s the American dream; to me it’s not about where you come from but our social identity as Americans striving to better ourselves that binds us all together.”