Alex Perez
Baltimore, Maryland
1. What's your background and how did you became a caterer?
I'm Afro Latino , I have a Dominican/African American background. I learned how to cook from my dad who is from The Dominican Republic and my Grandmother who is from America. I've always had a passion and natural talent for art, (painting, drawing, etc) as well as the art of cooking. About five years ago, I was struggling to make ends meet. After a few failed business attempts, job denials and personal financial and family matters, I was at a stand still wondering what could I possibly do to turn this around. I loved the art of cooking and plating and photography and just the whole concept of getting people to drool over the food I was preparing for myself and family.
People started telling me they would pay money for the food, I thought about it at this point, what do I have to lose?. And Papi Cuisine was born. Over the last five years, I obtained the proper credentials to legally operate as a personal chef and Own/Operate a catering company.
2. How would your describe your style as a chef? What’s your signature cuisine?
I would describe my chef style as Artistic, Abstract and Fusion. My signature cuisine is Fusion. This where you combine techniques and flavors of various cuisines to form unique dishes bursting with flavor .