An Interview With Martita Mestey
Embrace failure as an opportunity for growth. I wish someone had told me early on that failure is not the end, but rather a stepping stone to improvement. One specific instance that comes to mind is when I attempted to create a complex dessert for a special event. Despite my best efforts, the dish didn’t turn out as expected and received mixed reviews. Instead of being disheartened, I reflected on the experience and used it as an opportunity to learn. I discovered where I went wrong, honed my skills, and eventually perfected the dessert, turning it into a signature dish that is now beloved by my customers.
As a part of our series about the lessons from influential ‘TasteMakers’, I had the distinct pleasure of interviewing Victor Munoz.
Victor Munoz, Executive Chef at City Club Los Angeles, combines his Mexican roots with classic French techniques and Japanese influences to present a unique interpretation of Southern California cuisine. His passion for food was ignited during his childhood in Guadalajara, Mexico, where he cooked for his family every day. Munoz honed his culinary skills at Disney before leading an upscale French bistro and revolutionizing conventional dining in South Florida with a farm-to-table concept. He further expanded his expertise by traveling and learning from renowned chefs worldwide.
Thank you so much for doing this with us! Our readers would love to ‘get to know’ you a bit. Can you share with our readers a story about what inspired you to become a restauranteur or chef?
Growing up in an impoverished household, food was more than just sustenance — it was a source of joy, comfort, and connection. I vividly recall the aromas that danced through our kitchen, filling the air with a symphony of flavors. My grandmother, a remarkable cook, would effortlessly transform humble ingredients into extraordinary creations that nourished our bodies and souls. These moments around the dining table, sharing laughter and stories, ignited a spark within me — an insatiable passion for the culinary world.
Do you have a specific type of food that you focus on? What was it that first drew you to cooking that type of food? Can you share a story about that with us?
As a chef who thinks outside the box and cooks based on heart, local biodiversity, and past experiences, I don’t limit myself to a specific type of cuisine. I find joy and inspiration in exploring diverse flavors, techniques, and cultural influences. The freedom to experiment and create dishes that transcend traditional boundaries is what truly drives my culinary passion.
A particular story stands out in my culinary journey, highlighting my approach to cooking. It was during a trip to a bustling street food market in a vibrant city. The air was filled with intoxicating aromas, and the sound of sizzling pans and laughter filled the atmosphere. As I wandered through the stalls, I came across a small vendor serving a unique fusion of two seemingly unrelated cuisines — a Japanese taco bar influenced by African flavors.
Intrigued by the unconventional combination, I decided to give it a try. With the first bite, I was transported to a world where unexpected flavors danced harmoniously on my palate. It was a revelation, a moment that reminded me of the immense possibilities that lie in blending culinary traditions and cultures. The experience ignited a fire within me to push boundaries, create dishes that surprise and delight, and challenge the notion of what a “traditional” dish should be.
Since then, I have embraced this philosophy wholeheartedly. I draw inspiration from my cultural background, as well as from the countless culinary experiences I’ve had throughout my life. By combining flavors, techniques, and ingredients from different cultures and cuisines, I strive to create dishes that reflect my culinary journey, evoking memories, emotions, and a sense of adventure.
For me, cooking is not just about following a recipe or conforming to a specific category. It is a deeply personal and creative expression, an opportunity to share a part of myself with others. By cooking from the heart, I aim to create memorable experiences that transcend boundaries, challenge expectations, and ignite a sense of wonder in those who have the pleasure of tasting my creations.
Can you share the funniest or most interesting story that has happened to you since you became a chef? What was the lesson or take away you took out of that story?
There is a particular incident that left a lasting impact on me. One day, as I was diligently working on perfecting a mole sauce for staff meal, Chef Grant Achatz, one of the world’s best chefs and the culinary genius behind Alinea, approached me for advice. I was taken aback and humbled by the fact that someone of his caliber sought my opinion. We engaged in a thoughtful conversation about the nuances of a mole sauce — its flavors, textures, and the intricate balance of spices. What struck me the most was Chef Grant’s genuine curiosity and willingness to learn from others, even in his position as a culinary master. He listened intently to my insights, asked questions, and absorbed every bit of knowledge I had to offer.
The takeaway from that encounter was profound. It reminded me that, regardless of our achievements or accolades, we never stop learning. The pursuit of culinary excellence is a journey of constant growth and exploration. Chef Grant’s humility and open-mindedness taught me the importance of remaining receptive to different perspectives and valuing the expertise of others, regardless of their position.
Can you tell us a story about the hard times that you faced when you first started your journey? How did you overcome this obstacle?
In the face of adversity, I embarked on my culinary journey as an immigrant from an impoverished background. Overwhelmed by the challenges ahead, I took on multiple jobs to sustain myself while working tirelessly to break into the culinary world. Starting from the bottom, I embraced every opportunity, no matter how small, and sought guidance from mentors who believed in my potential. With unwavering determination, I persevered through long hours, physical exhaustion, and setbacks, always striving to improve and prove my worth. Supported by the love of my family and the resilience within my spirit, I overcame these obstacles, learning valuable lessons about humility, resilience, and the importance of staying true to my culinary vision.
Today, I stand as one of the best up-and-coming Mexican chefs in Los Angeles, humbled by the hardships I faced on my journey. Through my story, I hope to inspire others to believe in their own dreams, reminding them that success is not solely defined by talent or privilege but by the unwavering belief in oneself and the willingness to embrace challenges as opportunities for growth.
In your experience, what is the key to creating a dish that customers are crazy about?
Creating a dish customers go crazy about requires finding the right balance between innovation and nostalgia. It involves understanding guest preferences, infusing creativity, paying attention to detail, and maintaining consistency. By carefully listening to guest feedback and engaging with them, chefs can gain valuable insights into their desires and create dishes that resonate with their palates. Infusing unique elements, such as unconventional ingredient combinations or innovative cooking techniques, can surprise and delight customers while remaining approachable. Meticulous attention to detail ensures that flavors, textures, and presentation harmonize seamlessly, creating a memorable experience. Finally, maintaining high standards and consistency across all aspects of preparation establishes trust and guarantees that customers have an exceptional experience every time they enjoy the dish.
Personally, what is the ‘perfect meal for you’?
I’m hesitant to answer questions like this for fear of being judged, but a good tuna melt or a Spam Musubi will change your life. Simplicity is the ultimate sophistication. At City Club LA, my favorite dish on our menu is the scallops and cauliflower. This is such a versatile dish, and good to enjoy any time of the day.
Where does your inspiration for creating come from? Is there something that you turn to for a daily creativity boost?
As a chef, my inspiration for creating comes from diverse sources. I find inspiration in my cultural heritage, drawing upon the flavors and traditions that have shaped me. Nature’s vibrant colors, textures, places, drawings, paintings, people, and flavors also fuel my creativity, and I seek inspiration from the abundance of seasonal ingredients. Additionally, I am inspired by other talented chefs and culinary pioneers who push boundaries and ignite my imagination.
To boost my creativity daily, I immerse myself in culinary literature, cookbooks, and food magazines. These resources expose me to new recipes, culinary cultures, and ingredient combinations, expanding my culinary horizons and sparking fresh ideas. By staying open-minded and curious, I can find inspiration everywhere, allowing me to create unforgettable culinary experiences that reflect my unique perspective and passion for cooking.
For example, the Uni Mazemen on the City Club LA menu was inspired by my travels to Japan. Trying the fresh seafood of Hokkaido for the first time was life changing. I then incorporated French technique and my pasta making skills that I learned while stagging at some phenomenal Italian restaurants to create this dish.
Are you working on any new or exciting projects now? What impact do you think this will have?
I am working on multiple new projects that I cannot wait to share with the world, both professional and personally. Projects that will have the potential to change people’s lives for the better through food, culture, and adaptation.
One of these exciting projects is the newly launched Secret Garden Pop-Up at City Club LA. This immersive and Instagram-worthy experience has transformed our esteemed Aperture Lounge into a garden oasis, complete with vibrant orange and green hues that provide the perfect backdrop for any dining occasion. Whether a Member or a guest, the pop-up experience has something for everyone, from an immersive chef’s experience to a tantalizing spring tasting, an exclusive chartreuse dinner to a pre-fixe dinner and more.
What advice would you give to other chefs or restaurateurs to thrive and avoid burnout?
To thrive and avoid burnout, chefs and restaurateurs should prioritize self-care, delegation, and team support. Taking care of one’s physical and mental well-being through regular breaks, rest, and engaging in activities outside the kitchen is crucial. Additionally, delegating tasks to capable team members helps lighten the workload and fosters growth within the team. Creating a supportive team environment, characterized by open communication, respect, and recognition, cultivates a sense of shared responsibility and reduces individual burdens. By focusing on self-care, effective delegation, and team support, chefs and restaurateurs can flourish while maintaining a healthy work-life balance and sustaining long-term success.
What are your “5 Things I Wish Someone Told Me When I First Started as a Chef” and why?
- Embrace failure as an opportunity for growth. I wish someone had told me early on that failure is not the end, but rather a stepping stone to improvement. One specific instance that comes to mind is when I attempted to create a complex dessert for a special event. Despite my best efforts, the dish didn’t turn out as expected and received mixed reviews. Instead of being disheartened, I reflected on the experience and used it as an opportunity to learn. I discovered where I went wrong, honed my skills, and eventually perfected the dessert, turning it into a signature dish that is now beloved by my customers.
- Build a strong support network. Starting as a chef can be overwhelming, and having a supportive network is invaluable. Early in my career, I wished someone had emphasized the importance of connecting with mentors and peers who could provide guidance and encouragement. I recall a time when I reached out to a respected chef in the industry, seeking advice on a particular cooking technique. Not only did he generously share his knowledge, but he also became a mentor, offering guidance throughout my culinary journey. His support and insights helped me navigate challenges, develop my skills, and gain the confidence needed to succeed.
- Prioritize self-care. The demanding nature of the culinary industry often neglects self-care, but it is so important when creating work-life balance. Long hours, physical exertion, and high-pressure environments can take a toll on one’s well-being. I learned this lesson the hard way when I pushed myself to the point of exhaustion, compromising both my physical and mental health. It was a wake-up call that prompted me to prioritize self-care. I began setting boundaries, scheduling regular breaks, and engaging in activities outside the kitchen that rejuvenated me. By taking care of myself, I found that my creativity and productivity soared.
- Constantly seek knowledge and inspiration. In the fast-paced world of culinary arts, there is always something new to learn and explore. I encourage all chefs to constantly seek knowledge and inspiration. I remember attending a culinary conference where I had the opportunity to learn from industry experts and renowned chefs. The insights and techniques I acquired during that event opened my eyes to innovative approaches and reinvigorated my passion for the craft. From that point on, I made it a point to attend workshops, read culinary literature, and explore different cultures and cuisines to continually broaden my horizons.
- Develop business and leadership skills. Being a chef involves more than just cooking. It requires business acumen and leadership skills. When I first started, I had limited knowledge in these areas. As my career progressed, I encountered challenges related to budgeting, managing a team, and marketing my culinary creations. Through trial and error, I learned the significance of developing these skills. Attending business seminars, seeking guidance from industry professionals, and immersing myself in books on entrepreneurship and leadership helped me navigate the complexities of running a successful culinary business.
What’s the one dish people have to try if they visit your establishment?
From our sky-level setting atop the City National Tower in downtown Los Angeles, City Club LA is where innovators and industry leaders gather to work, eat, play, and connect. Our menu features a variety of dishes, including the standout birria style beef short ribs. This dish transports our guests to my childhood dinner table in Guadalajara when my grandma used to make this for my family. The Birria is served with a consume and freshly made tortillas.
If you could inspire a movement that would bring the most amount of good to the most amount of people, what would that be? You never know what your idea can trigger.
If I could inspire a movement that would bring an immense amount of good to countless lives, it would be a movement centered around helping undocumented and homeless families with food and housing. This movement would be driven by compassion, unity, and the belief that every person deserves a safe place to call home and nourishing meals to sustain their bodies and spirits.
Imagine a world where no child goes to bed hungry, where no family must face the harsh realities of living without shelter. In this movement, we would rally together as a community, embracing our shared humanity and helping those in need. We would create support networks, connecting local organizations, volunteers, and businesses to provide nutritious meals and secure housing options for undocumented and homeless families.
Every act of kindness would have a profound impact, no matter how small. It could start with a community garden, where neighbors come together to grow fresh produce and share the harvest with those who are struggling. Local restaurants, food banks, and volunteers would unite to establish meal programs, ensuring that everyone has access to nourishing food regardless of their circumstances. The joy of a warm meal shared with loved ones can bring a sense of comfort and restore hope even in the darkest of times.
Additionally, we would work tirelessly to secure safe and stable housing for those without a home. Collaborations between nonprofit organizations, government agencies, and compassionate individuals would help build affordable housing units and create supportive environments where families can rebuild their lives. A home provides a sanctuary, where dreams can take root, and the stability necessary to pursue opportunities for a brighter future.
But this movement is about more than just meeting basic needs. It’s about restoring dignity, fostering a sense of belonging, and empowering individuals and families to reclaim their lives. It’s about recognizing that we are all interconnected and that our collective well-being is enhanced when we uplift the most vulnerable. Through stories, shared experiences, and open dialogue, we would strive to break down barriers and dispel misconceptions. We would create a culture of empathy and understanding, reminding ourselves and others that behind every undocumented and homeless family is a story of resilience, strength, and the universal desire for a better life.
The ultimate goal of this movement is to create a society where no one is left behind, and where compassion and solidarity prevail. Providing food and housing to undocumented and homeless families can create a transformative ripple effect, inspiring others to embrace empathy, kindness, and the shared responsibility of building a brighter future for all. Together, we can make this vision a reality and sow the seeds of hope and love in the hearts of those who need it most.
Thank you so much for these insights. This was very inspirational!
Victor Munoz Of City Club Los Angeles: 5 Things I Wish Someone Told Me Before I Became a Chef was originally published in Authority Magazine on Medium, where people are continuing the conversation by highlighting and responding to this story.