Meet the chef

Efrain Cuevas, while working in Berkeley, CA, was invited to a “Ghetto Gourmet” underground dinner party in Oakland – an opportunity that later earned both him and the underground movement a feature in the LA Times food section. In 2007 Efrain returned back home to Chicago and launched Clandestino, a community-dining project focused on sourcing fresh ingredients locally, cooking seasonally, and collaborating with local chefs and artists. In 2008, Clandestino Dining was named one of the “World’s 10 Best Secret Dining Clubs” by Travel and Leisure magazine.

In 2011, after years of catering and underground dinner parties, Cuevas was offered an opportunity to be head chef at a charter elementary school on the South side of Chicago. As the only public school in Chicago where all food is made from scratch using organic ingredients, Efrain introduced a new menu featuring more Latin flavors. Today he lives in Los Angeles and is Executive Chef at 3Dog Cantina. Tweet him @ChEfrain