Driven. In one word, describes
Learn English, check. Learn a career, check. Go from earning minimum wage to a salary most of us dream of within 5 years of coming to America, check and check. Some would think she had reached her goal, her American Dream...not Soraya. She had bigger plans, more dreams to fulfill. Chilam Balam is one of those dreams. Soraya hopes you will join and savor with her this next endeavor where she brings a little taste of her old home to yours.
Upon graduation from culinary school, Natalie started a pastry chef position in the west loop at Otom restaurant. Here she refined her skills and worked her way up in the Chicago restaurant culture. Three years later, she was asked to help with the pastries at the newly opening Chilam Balam. Given her background in Mexican cuisine the job soon escalated to a full time Sous Chef and then Executive Chef position. It is very important to Natalie that her menu continues to showcase local, seasonal ingredients and ideas.
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