by Andew Chalk
The ballroom of the Mesquite Hampton Inn Convention and Expo Center was packed on Friday for the presentation of the 2013 Latin Gourmet Awards
Chef and TV presenter Ingrid Hoffmann hosted and also will received an Honorary Award presented by Coca-Cola. Chef Hoffmann, professional eater and host of Simply Delicioso and Delicioso, is passionate about food and entertaining. She spends each day sharing her enthusiasm and talent with an international audience.
The Latin Gourmet Awards also recognized and honored Chef Alfredo Oropeza with the International Award. Chef Oropeza studied in prestigious gastronomic institutes such as Thailand’s Baipai, Singapore’s Raffles and The Culinary Institute of America in New York. Chef Oropeza has published four best-sellers that promote cooking techniques and recipes.
Ben E. Keith recognized and honored Chef James Tahhan with the National Chef Award. Born in Venezuela, Chef Tahhan who once inspired to be a dentist followed his passion into the culinary field by attending the prestigious culinary university Le Cordon Bleu where he specialized in international cuisine and pastry, graduating with honors.
Rudy’s Tortillas recognized and honored with the Entrepreneur Award, Laura Sanchez the popular owner of La Calle Doce and El Ranchito. Sanchez has made her restaurants a family business rather than a one-woman show. She attributes a lot of her success to the support and love of her tight-knit family. La Calle Doce and El Ranchito have been serving Dallas northern Mexican cuisine for over 30 years and are showing no signs of slowing down.
Rudy’s Tortillas recognized and honored Chef Antonio Marquez with the DFW Local Chef Award. Chef Antonio Marquez possesses multiple culinary degrees, putting his nearly 30 years of experience to good use at the helm of Lazaranda Modern Kitchen & Tequila Restaurant. After two years of studying economics and becoming fluent in French, Chef Marquez headed to Paris for culinary school. There he earned degrees at Le Pot au Feu and the prestigious Le Cordon Bleu. Following his apprenticeship, Marquez returned to Mexico, where he developed menus for restaurants across the country. Marquez partnered with Mario Letayf in 2003. Today they operate four restaurants in Monterrey, Mexico.“I’ve cooked in Paris, I have cooked in Los Angeles, and, of course, my native Mexico,” says Chef Marquez, “but nothing gives me more pride than bringing the cuisine of today’s Mexico to Dallas and becoming part of the Dallas culinary community.”
