Shamil Velázquez ‘14

Lecturing Instructor, Culinary Arts, The Culinary Institute of America | Hyde Park, NY

Shamil Velazquez ‘12/‘14: The heart and soul of food are what drew me to the kitchen. Growing up in Puerto Rico my life was centered around feeding and caring for those around me.  From a very young age I knew that a career in the culinary industry was possible with the right work ethic and drive. I draw inspiration and knowledge from my family, nostalgic experiences, kitchens I’ve worked in and my education in culinary school.  I attended the Culinary Institute of America in Hyde Park, NY where I graduated with bachelor’s degree in farm-to-table practices in 2014. While earning my degree I worked under Chef Jose Andres as intern at Zaytinya, in Washington D.C., and under Chef Larry Forgione in Napa Valley, California. Following graduation, I returned to Napa Valley to work for Chef Cindy Pawlcyn, where I learned the importance of a strong relationship between a restaurant and its farmers. There I developed a greater understanding that local ingredients are best in their purest form. In 2017 I had a strong desire to explore the culture and origins of southern food. I accepted a position with The Neighborhood Dining Group as a sous chef for Husk Restaurant. There I quickly realized the connections between the philosophy of Husk and my upbringings in Puerto Rico, both which celebrate the relationship between cultures and cuisine. The preservation of ingredients at their peak and the food traditions passed through generations. After spending 2 years at Husk, the owners of The Neighborhood Dining Group reached out to become the Executive Chef at Delaney Oyster House, a new concept in Charleston, SC. Honoring the Lowcountry’s significance as a coastal region and inspired by America’s traditional oyster houses. Here I was able to get nominated as Best Chef Southeast by the James Beard foundation in 2020. While my time at Delaney Oyster House I was also offered to become dual Executive Chef of Delaney Oyster House and Minero, a Mexican concept by the same group. At Minero I focused on traditional Oaxacan food and studying local SC corn nixtamalization to create the perfect tortilla. The love, of teaching others and constant learning has led me back to my roots at The Culinary Institute of America to accept a teaching position as lecturing instructor in culinary arts teaching the future chefs of this new generation. (Hyde Park, NY)