Discover What's IN the Hot
Logan Vo, Head Chef
My passion for cooking began at an early age. Growing up, I was always curious about how chefs created such unique and flavorful dishes. There were many nights when I stayed up experimenting with different techniques and ingredients, determined to perfectly recreate a meal that had inspired me. The balance of flavor, texture, and technique fascinated me and sparked my desire to learn the craft behind exceptional cooking.
I was fortunate to have an uncle who worked in the fine dining hospitality industry. Through his work, he introduced me to unique foods and dining experiences that many people may never have the opportunity to enjoy. Those experiences taught me that food is more than nourishment—it has the power to create memories, evoke emotions, and bring people together. He inspired me to share those same experiences with others through my own cooking.
My family has always encouraged me to step outside of my comfort zone and try everything at least once. Their openness to exploring different cultures and cuisines broadened my perspective and introduced me to a wide variety of flavors, ingredients, and cooking techniques. Attending Le Cordon Bleu Paris allowed me to build upon that curiosity by mastering classical French techniques, providing a strong foundation for creating elevated cuisine while encouraging creativity and precision.
I've always had a competitive nature. Whether I was challenging myself to improve a recipe or mastering a new technique, I constantly looked for ways to grow. Cooking classes allowed me to compete in culinary competitions, refine my technical skills, and gain confidence in the kitchen. Those experiences strengthened my passion for cooking and reinforced my commitment to continually improving as a chef.
Starting this trailer is like starting from the base up on a blank canvas. A place where everyone can participate along with me on my journey.
Discover What's IN the Hot
Juliana Hodges, Chef
Growing up, cooking and food were very important to everyday life. My family emphasized the importance of trying new things and experiencing different cultures through food. This is one of the reasons I am so adventurous with my food preferences. The early establishment of my appreciation for food helped develop a strong passion for culinary arts and cooking before I was even old enough to cook in a kitchen.
I channel a lot of my passion for cooking from sharing a kitchen with my Grandmother. Growing up with her Japanese influence in the foods she brought to the table left a lasting impact on me, not only as a foodie, but as a chef. Through those memories of helping in the kitchen, I came to realize the true impact food can have on people; not only does food provide sustenance for the human body, but it can also provide an impactful experience that people carry with them well after the food's nourishment passes. This is when I knew I wanted to make a difference in people's lives through culinary arts.
This passion for food led to my participation in a culinary competition, placing 1st in the state of Texas, then competing at the National level. I got this opportunity to compete alongside Amber Abrego while she competed in Restaurant Management, and Logan Vo having also advanced to Nationals the year prior.
This food trailer is the blueprint for a meaningful impact on the food community. What an amazing chance to introduce the community to a world of culinary possibilities.
Discover What's IN the Hot
Amber Abrego, Chef
I discovered my passion for culinary at a young age. I used to bake cakes for family member's birthdays, help my grandmother in the kitchen, and watch cooking and baking shows and videos in my free time. Growing up, I always gravitated towards the baking side of the culinary industry as I enjoyed the visuals that extravagant deserts provided, the intricate techniques involved, and how they put a smile on people's faces. I have also always had a bit of a sweet tooth.
Once I entered high school, I immidiately made sure to have a culinary class on my schedule every semester. Through this culinary program, I was taught important commercial kitchen skills and was even granted the opportunity to participate in many different competitions. One of these competitions introduced me to the behind-the-scenes aspects of the culinary industry and taught me what it was like to build an establishment from the ground up.
While my heart still holds a special place for baking, my passion now lies within the management side of the industry. I plan to open a hospitality group with my former competition teammates to bring the restaurant ideas we developed to life, one of which earned us a second-place title at the national level.
Being a part of the What's In The Hot Team has allowed me to learn firsthand what it is like to start and help run a small busiess. I love being able to connect with our guests and seeing the smiles on their faces when they enjoy our food!