Forty Under 40: Osiel Gastelum
WHY HE’S A TOP 40
Gastelum's innovative culinary style places him as a standout talent in the culinary world.
Photograph by Michael Allen
Osiel Gastelum, 30
Chef de Cuisine at Maude Restaurant
"Every dish I create is a conversation with the guest," asserts Osiel Gastelum, the celebrated Chef de Cuisine at Maude in Beverly Hills. Gastelum harmoniously merges his rich Mexican heritage with a forward-thinking approach to food.
Securing a Michelin star for Maude in 2023 is not just a career highlight for Gastelum, but a testament to his dedication and talent. "I strive to provide an experience that not only tantalizes the palate but also narrates a story," he shares, reflecting on his menu creation process.
A day in Gastelum's life is as vibrant as the flavors he masterfully blends. Whether he's visiting local farmer's markets, engaging with growers, or leading his team towards their goals, Gastelum is a constant source of inspiration.
"Every dish I create is a conversation with the guest."
His impressive culinary journey includes stints at prestigious establishments like Restaurant Gary Danko and SOMNI, where he cultivated his skills and refined his distinctive style. "My goal is to constantly strive for excellence, ensuring we offer top quality for our guests," he states.
From managing profit margins to ensuring an extraordinary guest experience, Gastelum's role is as diverse as it is demanding, a testimony to his commitment and passion for the craft.