Executive Chef Luis Lopez -- 'A master of cuisine'
A diversity of cuisine and recognition mark the numerous restaurants of distinction at New York and Connecticut area. Executive Chef Luis Lopez, with 25 years of experience, orchestrates culinary feats, including and entrepreneur restaurant business.
Born in the small town of La Merced, Paute (Cuenca), Ecuador, Chef Lopez started as an apprentice cook at the age of 30, in a fine Spanish restaurant in Mount Kisko called La Camelia. He went on to learn the traditional Mexican-Spanish cuisine at Camino Real, in Pleasantville, New York. Chef Luis Lopez later joined the Meson Galicia in Norwalk, Connecticut, then GillyFlower where his passion to cook flourished and dreams started to come. and finally in The Pearl of Atlantic a Portuguese restaurant in Port Chester, New York.
In 1989, Chef Luis Lopez opened The First Coyote Flaco along with his brothers Chef Galo Lopez and Senen Lopez, and later in 1990 both brothers decided to split. Since then, The Chef Coyote, as he is better known, has trained many young apprentices., including his sons. He supervises a staff of 22 chefs and a kitchen crew of 96 until today. For 19 years, Chef Lopez has led Coyote Flaco Restaurants to a homemade Mexican tradition never forgotten.
'It has been always my dream, in this fast-paced environment, to be surrounded by my family, to cook, to leave a mark in Mexican cuisine' believes Lopez. and replies as always " My heart and my soul goes along with every recipe. "
Chef Luis Lopez owns two restaurants, they are in Port Chester and New Rochelle, NY in the area of Westchester county.
There are six restaurants in New York, Connecticut, Massachusetts 400 to 600 persons are served per day plus take out and catering orders. Chef Luis Lopez mark of knowledge is in every meal. Marinated chicken cutlet, skirt steak, light fat pork, fresh salmon, shrimp and fish of the day are Chef Lopez's basic ingredients for his signature recipes.
Chef Lopez's creativity and organizational skills have brought him special recognition. He has put Mexican food to be the best around the United States.
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