Chef Tristan Acevedo

Chef Tristan Acevedo joined the Culinary Vegetable Institute in 2017 after being inspired by a “pilgrimage” to the CVI for the 2015 Roots conference. “It is the happiest and most creatively supportive place I have encountered thus far. Every day is different and that makes this an incredibly stimulating place to be.” Tristan began his professional culinary career at Chicago’s iconic Moto Restaurant, an experience he calls an intense, in-depth exposure to the world of fine food. After Moto, Tristan spent time at the Boutique Hotel L’Horizon in Palm Springs, California where he heard of an opening on the CVI culinary team. Tristan seized the opportunity, and says “It’s been a blast since!”