Fabricio Guerrero Daros
Mentor Chef
My mom was a pastry chef and my father was a baker. Food had a key role in our house, and the idea of respecting the small
farmers and using the animals from nose to tail was a cornerstone of what we had at our table.
My identity as a Chef was molded by my mom in the Uruguayan prairie culture called parrilla, which is based in cooking with charcoal pretty much all the parts of beef, lamb, and pork. It has a peculiar rusticity that is about the connection of men, the land, and the animals. I lived out in the country and could experience a lot of this reality and that is the main reason why I chose to be a cook.
I went to culinary school in São Paulo and worked in different restaurants there passing through Spanish , French, and Brazilian cuisine restaurants where I added a lot more influences to my already diverse heritage.
Due to the political instability and economic crisis that Brazil was going through I decided to emigrate and ended up here In Edmonton. I worked with italians here in town (Ace/Sepps Pizza and then AYCO Bakery) . I’ve been Chef de Cuisine at RGE RD and more recently with L’oca Quality Market.
