Chef Humberto Guallpa of Vandaag - Biography

New York, NY

May 2012

Chef Humberto Guallpa’s rapid move up the culinary ladder was no accident, but rather a reflection of the deep appreciation for food that was ingrained in him at a young age. Growing up in rural Ecuador, Guallpa and his family managed a small farm of vegetables and livestock for the sole purpose of feeding themselves. With the exclusion of rice and salt, every ingredient that the family ate was home grown. Guallpa nurtured a young and strong interest in the culinary world, assisting his grandmother in the kitchen and learning everything he possibly could about the preparation of healthy and balanced meals.

After moving to New York City with his family, Guallpa began making inroads into professional kitchens . Looking to earn some extra cash, he started as a dishwasher at the restaurant his stepfather worked in, and soon after moved on to garde manger. Guallpa has perfected his craft alongside many of New York’s top rated chefs, including Mario Batali, Marco Polo, Paul Zweben, Larry Forgione, Marcus Samuelson, Rocco Dispirito, Julian Alonzo, Franklin Becker, and Steve Frapoli. Most recently, Guallpa served inspired Northern European fare at the East Village’s Vandaag.