José is a test cook for ATK's Books Team. His culinary career began as a sushi chef in New Orleans while receiving a creative writing degree from Tulane University. In 2014, José moved back home to NYC to explore the world of fine dining and “made his bones” in the kitchen of Michelin starred chef Frédéric Duca at Racines NY. He continued his culinary education at Rouge Tomate and The Finch, helping them both achieve Michelin stars. Looking for a change of pace, José then spent time on the Big Island of Hawaii, learning how to farm, cook off the land, and teach sustainable food practices. Now back on the mainland, José uses his diverse background to help home cooks bring the refinement of fine dining and an appreciation for quality ingredients into their own kitchens.