BY CRISTIAN GONZALEZ | PHOTOGRAPHY BY ROBERTO QUEZADA-DARDÓN
MY LIFE’S STORY STARTS IN CHILE, in the beautiful port city of Valparaiso, thousands of miles from where I am now, as a chef living in Bethlehem. Seeking a better life, my parents came to an agreement when I was still in my mother’s womb: My father would leave Chile and head to New York. The plan was bold but clear: He had five years to establish himself and create a way to bring us to the United States; if not, he would return to Chile. It was a promise rooted in hope and sacrifice, a gamble that would shape our lives.
I met my dad for the first time at LaGuardia Airport; I was 5 years old. I wasn’t a big fan of him back then; I wasn’t old enough to understand what he did or the hope he brought us. But I quickly saw the motivation in his eyes—the same motivation that would help me on my journey, years later.
Our first home in the U.S. was humble. We lived in the basement of my aunt’s house in Allentown. Despite its cramped space, it overflowed with love and the relief that we were all together again. Later, we moved into a modest two-bedroom apartment. My father worked tirelessly, chasing that elusive American dream, while my siblings went off to school. As the youngest, I stayed home with my mother. That’s when my love for food began—with her comforting traditional dishes.
Like a Chilean empanada, a beloved hand-held pastry that encapsulates the heart and soul of the cuisine. Typically made with a tender, flaky dough, its rich and savory mixture of seasoned ground beef, sautéed onions, and a unique mix of ingredients truly elevates its flavor. These traditionally include a hard-boiled egg, plump black olives, and sometimes a few sweet raisins, creating a perfect balance of savory and sweet in every bite.
Or Pastel de Papa, a hearty Chilean shepherd’s pie: layers of creamy mashed potatoes and a savory ground beef filling seasoned with onions, hard-boiled eggs, and olives, all baked to golden perfection. My favorite, Pastel de Choclo, its sweet and savory cousin, swaps the potatoes for a topping of freshly ground corn, creating a slightly caramelized crust that pairs beautifully with the juicy meat filling beneath. These dishes were more than meals; they burst with flavor and love. They connected us to our roots, and carried us through every challenge.
All the while, I was learning English by watching the Food Network. There was something magical about the way the components of a dish created something greater than the sum of its parts—and that brought people together. That sparked a passion in me.
Over the years, our family dinners evolved, reflecting the melting pot of cultural influences around us. I remember when my mother began working at a Mexican restaurant and brought home the recipe for chile relleno. It became a favorite of mine. Then there was my uncle’s wife, from Puerto Rico. She introduced my mom to the magic of sazón and sofrito.
In high school, I competed in Skills USA, an organization that fosters career and technical education. During my final year, I advanced to the national competition in Kansas City. My family drove from Allentown to cheer me on. Their presence gave me the extra confidence and motivation to give it my all. The competition proved to me that I could excel. I ultimately placed, earning a scholarship to the Culinary Institute of America (CIA).
The competition was pivotal, but it didn’t change things the way I had hoped. Growing up as an immigrant came with its share of hurdles. I faced a journey of self-discovery, caught in the delicate balance between the customs of my origins and the influences of the land I had embraced as my own. As a teenager, I found it difficult to envision my future. While my friends shared their excitement about obtaining driver’s licenses and preparing for college, I found myself constrained by my immigration status. I could not work legally or drive. Most significantly, despite my acceptance to the CIA, I could not attend. I felt like my dreams were being crushed.
When my family finally received residency, it felt like a massive weight had been lifted from our shoulders. It enabled me to plan my future with confidence. I could finally dream, make decisions, and take steps toward becoming the person I wanted to be. I then began my journey at Northampton Community College, immersing myself in culinary arts. It wasn’t the school I had always imagined, but it was the perfect place to launch my career. I pushed through and stayed committed, working hard until I graduated.
The relationships I built during that time opened doors and provided guidance I didn’t expect, starting when I landed a job at Savory Grille, a beautiful farm-to-table establishment. I poured my heart into my work, learning the ins and outs of high-quality, locally sourced cuisine. But I didn’t stop there. I also worked the overnight shift at the (then) Sands Casino, which meant my days were packed from morning until night. I’d go to school in the morning, work at Savory throughout the day, and then head to the casino for my shift, often running on little to no sleep. But I was determined, and I kept pushing forward. This challenging work schedule persisted until I graduated from college, and laid the foundation for everything that followed.
After college, my brother and I traveled, and eventually we made our way to Chile–for the first time in nearly 18 years. Being in my homeland was comforting, but I also felt a bit out of place—like I was caught between two worlds. I realized that to truly feel like I belonged somewhere, I needed to become a U.S. citizen. Once I took that step, everything started to fall into place, and I have my 12-year-old daughter, Riley, to thank. She became my biggest cheerleader.
The relationships I built during that time opened doors and provided guidance I didn’t expect, starting when I landed a job at Savory Grille, a beautiful farm-to-table establishment. I poured my heart into my work, learning the ins and outs of high-quality, locally sourced cuisine. But I didn’t stop there. I also worked the overnight shift at the (then) Sands Casino, which meant my days were packed from morning until night.
She and I talked about why citizenship was so important to me. One of the main reasons was to create a better future for her—just as my father had done. Her presence served as an emotional reminder of why I was fighting so hard for this. On March 22, 2024, I became a U.S. citizen.
Embracing fatherhood has been one of the most life-altering experiences. Riley fills my heart with joy and inspires me every single day. It’s clear she has inherited my passion for food, a cornerstone of our bond. Now, she’s grown into a confident cook herself, capable of making just about anything she wants. Watching her passion for food grow and seeing how it connects us to our roots—and to each other—has been one of the greatest joys of my life. Cooking together remains one of our favorite pastimes, and we especially love sharing simple, comforting meals like avocado toast.
Speaking of avocado toast, my mom played a significant role in turning Riley into an avocado enthusiast. My mother would bake pan amasado—a traditional Chilean bread—and, while it was still warm from the oven, she’d slice it open and spread freshly smashed avocado over it, drizzling olive oil and sprinkling sea salt on top. It was one of my favorite childhood breakfasts and snacks, and seeing my daughter fall in love with it, too, has been incredibly special. Some of my fondest memories are of Riley spending time with my mom in the kitchen.
Becoming a U.S. citizen is a lot like my journey to becoming a chef: Both require strength, creativity, and a willingness to mix old traditions with the new. Just like in cooking, I’ve had to embrace change, learn from new experiences, and combine what I know with what I’ve discovered. The kitchen has always been my canvas, where I’ve learned to incorporate everything I’ve encountered in my life. It’s what keeps me moving forward.
Today, I’m proud to be the executive chef at The Shelby, a restaurant that reflects my culinary vision—where I can give some of my childhood staples a fresh, modern twist. For me, food has always been more than just a job or a hobby. It’s been a way to connect with others, share stories, and feel a sense of belonging. Every dish I create embraces the flavors and traditions of the people and places. Similarly, my experiences with many different cultures taught me that everyone comes from a unique background, with their own customs, traditions, and ingredients. I’ve worked in many kitchens where chaos and yelling ruled the environment, but this is not how I want to run my kitchen. Instead, I treat my staff like family. A kitchen is about collaboration, respect, and mutual support. Just like the different flavors and textures in a dish, every person in the kitchen brings something important to the table. It’s my job to ensure we work together to create something memorable.
Life is about balance, just like a good recipe. This is what I’ve learned as an immigrant, a father, and a chef. It’s about mixing the good and the bad, the old and the new, and the struggles and the wins. It’s also meant to be shared, like the best meals.
Riley’s Avocado Toast with Dippy Eggs
Ingredients
- 2 slices thick-cut sourdough City Loaf from Bub’s Breads or similar
- 2 tablespoons butter softened
- 2-3 avocado, halved, pitted, and cubed Lemon,juiced
- Sea salt to taste
- Freshly cracked black pepper, to taste
- High-quality extra virgin olive oil for drizzling
- 2 large eggs
- 1 pinch Shichimi togarashi or Sriracha sesame seeds, if desired
Instructions
- Heat a skillet to medium. Spread 1 tablespoon of butter on one side of the bread.Toast it in a skillet until it’s golden and crisp. Set aside.
- Dice the avocado and toss it in a medium bowl with the juice of a lemon, or to taste. Add a pinch of sea salt; taste and adjust seasonings as needed.
- Heat the remaining 1 tablespoon of butter over medium heat in a nonstick skillet. Cook the eggs, sunny side up until the sides are crispy and the whites are set,2-3 minutes. Sprinkle freshly cracked black pepper over the top.
- Spread the avocado generously on the toasted sides of the bread. Drizzle with olive oil and freshly cracked black pepper. Add a pinch of the togarashi. Top each toasted slice of bread with the dippy egg. Add a final sprinkle of salt and pepper and eat immediately.
