Jorge Adriazola
Consulting Chef


Jorge Adriazola, of New York's Calle Ocho, was raised in a household where meals were the highlight of his family’s day. Growing up in Callao, Peru, he learned about food and cooking not only from his Mother, but from his Italian Grandfather as well. There the predominant background was a European and South American fusion in the Adriazola household. The knowledge from Jorge’s childhood started the building blocks for the foundation for the creativity he has displays today.

After moving to New York in December of 1980, he graduated college from the Borough of Manhattan Community College with an Associated Degree in Business. While attending school, he was working in restaurants in various roles, the first of which was a job at a Hebrew International counter in Times Square. This marked the beginning of his dedication to his culinary career.

In the early 1980’s, Jorge worked as a cook in several South American restaurants in Queens. From there he moved to Manhattan and was hired by ARK Restaurant Group. He began at The Saloon and moved his way up from a prep person to Sous Chef within two years. He was offered to be a part of many of ARK’s new restaurant’s opening teams in the kitchens to train their staff.

In 1994, Jorge was part of Douglas Rodriguez’s opening team with Patria Restaurant and after two years, became a Sous Chef. In 1998, Jorge moved on to become the Chef of El Ray. From there, he was called on again by Mr. Rodriguez to help in opening his new restaurant Chicama. Being able to work in South American style restaurants really allowed Jorge to show his talent and bring many of his ideas to the menu. Jorge spent 1 year there as a Sous Chef until he was offered a Chef’s position at Calle Ocho.

After more than 2 years in Calle Ocho, he moved back to ABC’s restaurants “Chicama and Pipa”, but this time as Executive Chef of both restaurants, which is still presently thriving.