Now the culinary director for Chef Rick Bayless’ restaurant group, Chef Andres Padilla leads the creation of distinct Mexican menus, both rustic and refined. 

By day, he can be found leading staff education sessions, where he delights the front and back of house with whole animal butchery demonstrations and in-depth chile classes. By night, he’s the Ched de Cuisine at the live fire kitchens of Leña Brava.  ​

A native of New Mexico, Chef Andres began his culinary career with an internship at Pappadeaux Seafood Kitchen, where the whole-fish, high-volume restaurant experience would prove invaluable.

After stints in professional kitchens in the southwest, he moved to Chicago to take a sous chef job cooking Latin fusion cuisine. He was offered the sous chef position at Topolobampo in 2008 and quickly established himself as an emerging talent with daring, bold and elegant dishes.

He was named partner of Bayless’ restaurant group in 2016, the same year he claimed the crown of Cochon Heritage BBQ in Chicago. 

He lives on Chicago’s northwest side with his wife and three children. He still loves a good New Mexico hatch chile.

Photo credit: Eliesa Johnson