Humans Of The Kitchen

Thanks to Forbes and Amber Love for sharing our story. The 2026 86 challenge is coming🔥

Beyond the recognition, we’re excited for the amplification of our message and reaching more people in the industry.

Also, the timing couldn’t be better. We’re in the final days before the 2026 official launch of the 86 Challenge.

Everyone new joining strengthens the movement. It starts with you, but it never ends with you. The way you show up has a ripple effect on your team, your kitchen, bar, and the people around you.

Read the full Forbes article through the link in our bio.

See you on August 6. 🖤

Argentinian chef Nicolás Peranic Landaburu discovered his love for cooking long before he understood it could become a career. Some of his earliest memories take him back to his grandmother's small bakery in Buenos Aires, where, standing on a wooden step, he baked tiny loaves of bread and pizzas beside her. What began as childhood play slowly became the foundation of a lifelong passion.
Although he dreamed of becoming a chef from an early age, Nicolás's relationship with the profession wasn't always easy. Self-doubt, the pressure of professional kitchens, and moments when he questioned whether he truly belonged became part of his journey. But with every service, every lesson, and every challenge, he gradually found confidence—not only in his cooking, but also in himself.
Today, after years of learning, traveling, and opening his own restaurant alongside his wife, Nicolás believes that great leadership begins with empathy. His approach to hospitality is rooted in people first, proving that while restaurants are built through technique and discipline, they're sustained by trust, respect, and the relationships formed along the way.
In this conversation, Nicolás reflects on the childhood memories that first sparked his passion for food, the lessons that shaped his career, the importance of leading with empathy, and why he believes the future of hospitality must always put people before ego.
Read the full story at the link in bio 🔝

Peruvian chef Melyssa Pardo Baltazar discovered her calling long before she understood it had a name. Growing up beside her mother in the kitchen, she learned that cooking wasn't simply about preparing meals; it was a way of showing love, bringing people together, and creating lasting memories. What began with peeling peas and helping with simple tasks slowly became the passion that would shape her life.
At just 17 years old, Melyssa stepped into her first professional kitchen, where discipline, sacrifice, and perseverance quickly became part of her daily routine. Throughout her journey, she has faced demanding kitchens, overcome gender stereotypes, and transformed every challenge into an opportunity to grow; not only as a cook, but as a leader.
Today, her philosophy is rooted in respect: respect for ingredients, for technique, and above all, for people. Having experienced both the inspiring and difficult sides of professional kitchens, she strives to build environments where excellence and empathy coexist, proving that great leadership doesn't require fear, it requires humanity.
In this conversation, Melyssa reflects on the childhood memories that shaped her love for cooking, the lessons she learned in demanding professional kitchens, the importance of leading with empathy instead of fear, and why she believes the best chefs never stop being students.
Several photos captured by Orlando Vega. 📸
Read her full story at the link in bio 🔝

Giuseppe Morabito's story began in Reggio Calabria, in the south of Italy, where food wasn't something extraordinary, it was simply a way of life. Surrounded by homemade salumi, preserved vegetables, fresh eggs, citrus trees, and long family meals, he grew up learning that great food begins with respect for ingredients, tradition, and the people who gather around the table.
Although he didn't dream of becoming a chef as a child, the kitchens of his uncle's trattoria quietly shaped his future. Over the years, his journey took him far beyond Italy, building a career across Germany, Australia, and New Zealand. Each move challenged him to start over, adapt to new cultures, and discover that growth often comes from embracing the unfamiliar.
Today, Giuseppe combines his Italian roots with the knowledge gained from years of working around the world. His philosophy is built on purpose, simplicity, and respect, not only for every ingredient on the plate, but also for every person in the kitchen. For him, great leadership is measured as much by the people you help grow as by the dishes you create.
In this conversation, Giuseppe reflects on the experiences that shaped his career, the lessons learned from constantly starting over, and why curiosity, humility, and respect remain the most important ingredients in every kitchen.
Read the full story at the link in bio 🔝

Juan Camilo Díaz Vélez's story began in Colombia, where the kitchen was never just a place to cook; it was where his family gathered, celebrated, and expressed love. Surrounded by parents, siblings, and grandparents who cherished sharing meals, he discovered at an early age that food had the power to bring people together. At just twelve years old, he asked for an oven as a birthday gift, determined to create something different from the traditional dishes served at family gatherings.
Before becoming a chef, Juan Camilo studied statistics, but he soon realized that if he was going to sacrifice weekends, holidays, and countless hours for a career, it had to be one that truly made him happy. That decision led him into professional kitchens at just fifteen years old, where hard work, discipline, and an unwavering determination quickly earned him leadership roles at an age when most cooks were only beginning their journey.
Today, his philosophy extends far beyond technique. After years leading teams in Colombia and the United States, Juan Camilo believes great kitchens are built on respect, mentorship, and balance, not fear. Passion, humility, and genuine care for people have become the values that guide both his cooking and his leadership, proving that great food starts with great people.
In this conversation, Juan Camilo reflects on the moments that shaped his career, the lessons he learned through leadership, and why creating better kitchens begins with treating every cook as a person first.
Read the full story at the link in bio 🔝

Born and raised in Indonesia, Chef Vivilya Millian never imagined that barbecue would become the path that transformed her life. After spending years building a career in the corporate world across Indonesia and Dubai, she eventually found herself drawn to the slow rhythm of wood and fire: a passion that led her to leave everything behind and embrace a completely new profession in Bali, where she now calls home.
Entirely self-taught, one of Indonesia’s pioneering female pitmasters in Texas-inspired craft barbecue, having started long before it became a nationwide trend. Her philosophy is simple: trust the process, respect the craft, and never take shortcuts. Whether she’s cooking for family-style gatherings, leading pop-ups across the country, or helping remote communities build traditional smokers, her work is driven by generosity, patience, and a genuine love for sharing food.
For Vivi, barbecue is about much more than perfectly smoked meat. It’s about building community, creating opportunities for others, and proving that it’s never too late to start over. Inspired by legendary pitmaster Tootsie Tomanetz and fueled by the friendships she’s built through hospitality, she believes consistency, curiosity, and humility are the ingredients that matter most.
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In this conversation, Vivi reflects on discovering her passion later in life, the lessons she’s learned cooking with wood and fire, the importance of community, and why believing in yourself can change everything.
Photos 1, 3, 5, 7, 10, 12, 14 & photo quotes by .
Food photography by Chef Vivi.
Read her full story at the link in bio 🔝

Born in Venezuela and raised in Spain, Chef Oliver Afonso González discovered his passion for food at an early age, inspired by family meals and a memorable afternoon cooking alongside his grandmother. That curiosity soon evolved into a professional calling, leading him to study culinary arts while simultaneously learning the realities of restaurant life through hands-on experience in professional kitchens.
His journey has taken him from Michelin-starred kitchens in Barcelona to the vibrant culinary landscape of Bangkok, where he now leads the team at OXBO Bangkok. Along the way, Oliver has embraced different cultures, techniques, and philosophies, blending Spanish roots, Japanese precision, and Southeast Asian influences into a cooking style built on respect for ingredients, honest flavors, and meaningful hospitality.
For Oliver, cooking goes far beyond technique. It's about creating memories, building strong teams, and constantly learning through travel, curiosity, and human connection. Whether mentoring young chefs, sourcing local ingredients, or sharing a meal after a demanding service, he believes the true heart of hospitality lies in the people who make it possible.
In this conversation, Oliver reflects on the lessons that shaped his career, the people who inspired him, the realities of kitchen life, and the philosophy that continues to guide him every day as both a chef and a leader.
Photo credits to MAIL 📸
Read the full story at the link in bio 🔝

Joe Holness grew up in Whitstable, a coastal town where great ingredients were simply a part of everyday life. Surrounded by fresh seafood, local produce, family BBQs, Sunday roasts, and conversations about food through his butcher uncle, he developed an appreciation for ingredients long before he realized cooking would become his career.
His journey into hospitality began at sixteen, when he walked into a local Italian restaurant with a CV and was offered a job on the spot. What started as a kitchen porter role quickly became something much bigger. The pace, pressure, camaraderie, and energy of professional kitchens gave him a sense of purpose that has stayed with him ever since.
Over the years, Joe built his career through experience rather than formal culinary education, learning from talented chefs, demanding kitchens, and the challenges that come with pursuing excellence. From fine dining restaurants to Michelin-starred teams and now leading his own brigade as Head Chef at 75 at Liberty, his path has been shaped by resilience, curiosity, and a deep respect for great produce.
In this conversation, Joe reflects on the lessons that shaped him, the mentors and kitchens that influenced his career, his philosophy of simplicity and respect, and the dream that continues to drive him: creating something of his own, rooted in the place he calls home.
Photo credits to
Read the full story at the link in bio 🔝

Lucas Gastón Escobar’s story begins in Concordia, Entre Ríos - Argentina, where he was born and raised in the home of his maternal grandparents, descendants of Italian and German immigrants. Growing up in their small hotel and restaurant, he was immersed in the world of hospitality from an early age, watching his Nonna prepare everything from homemade breads and pasta to preserves, cheeses, and desserts. It was there, surrounded by tradition, family, and the aromas of a working kitchen, that his love for cooking first took root.
Over the last two decades, Lucas has built a culinary career deeply rooted in fire cooking, ancestral techniques, and respect for both ingredients and producers. From opening his own restaurants in Argentina to teaching, traveling across Latin America, and eventually relocating to Italy with his family, his journey has been guided by curiosity, conviction, and an unwavering commitment to authenticity.
His philosophy is grounded in patience, balance, and connection—to nature, to tradition, and to the people who gather around the table. Through wood-fired cooking and a deep respect for craftsmanship, Lucas continues to explore what it means to cook with honesty, purpose, and soul.
In this conversation, Lucas reflects on the lessons learned from a lifetime around the fire, the importance of balance in the culinary profession, the challenges facing modern hospitality, and the values that continue to guide his journey today.
📸 Photography by Giovanni Bianchi
Read the full story at the link in bio 🔝

For Chef Sibel, cooking began long before professional kitchens, culinary trends, or career ambitions. As a child, she often prepared meals for herself and her younger sibling while her parents were at work. What started as a simple responsibility gradually evolved into a lifelong passion rooted in curiosity, creativity, and care for others.
Over the past six years, that passion has grown into a professional culinary journey shaped by hands-on experience, continuous learning, and a desire to explore the world through food. From mastering the demands of busy kitchens to discovering international cuisines and techniques, Sibel has embraced every opportunity to grow both personally and professionally.
Beyond the kitchen, she is fascinated by technology, innovation, and the ways modern tools can enhance creativity. Combining culinary arts with a forward-thinking mindset, she believes that learning never stops and that the future of gastronomy belongs to those who remain curious, adaptable, and open to new ideas.
In this conversation, Sibel reflects on her early beginnings in the kitchen, the lessons learned through professional cooking, the importance of teamwork and resilience, and how curiosity, technology, and creativity continue to shape her culinary journey.
Read her full story at the link in bio 🔝