Today we’d like to introduce you to Yia Medina.
Yia, we appreciate you taking the time to share your story with us today. Where does your story begin?
I began my career as an elementary school teacher, and after obtaining other degrees and careers, I struggled to find my true passion. While working as a server and a restaurant manager, an emergency any vacancy occurred in the kitchen, and without cooking experience, I jumped on the opportunity, and right there I knew that the kitchen was where I needed to be.
In 2007, I became the co-owner of a restaurant Yia’s by Chef Tino, in my hometown of Isabela, Puerto Rico. The restaurant’s tremendous success welcomed local and international press, taking me and my mentor, Chef Tino Feliciano, all the way to the Food Network and Cooking Channel.
In 2015, I became one of the selected few to work at the prestigious Reserve brand of the Ritz-Carlton Hotels. There I began my formal culinary education. Three years later, my island was devastated by a category 5 Hurricane. I was forced to send her 3 children to the United States to finish their school year and hundreds of thousands of Puerto Ricans; I had no choice but to relocate and follow my kids to the United States. Having lost everything, I made my way to Texas with only a backpack full of clothes and resumed my culinary career at the Ritz-Carlton in Dallas.
In 2019 I obtained the position of Executive Chef at the prestigious brand of Le Cirque, becoming the first female to hold that position since its founding in 1976 by restauranteur Sirio Maccioni. It was during that period of time that I began experimenting with the use of global herbs, bright-colored fruits, and vegetables and turned my focus on locally sourced ingredients creating alliances with local farmers and vendors. Which allowed me to catapult into my next phase as a Chef Instructor for the Food Network and Cooking Channel.
In 2020, I have the honor of being named as one of the top 10 Rising Star Chefs in Dallas by Culture Map Magazine. Honor that I was entrusted with for a second time in 2021.
For a few years now I’ve been a part of the Chef Corps for World Central Kitchen, traveling to different places to provide meals for people that have been victims of natural disasters and other catastrophic events, including the most recent pandemic of Covid-19. This work has become my greatest passion and motivation. Being able to pay it forward while doing what I love the most, cooking.
Alright, so let’s dig a little deeper into the story – has it been an easy path overall, and if not, what were the challenges you’ve had to overcome?
There’s definitely been some obstacles along the way. The first being the emotional and physical weight this line of work brings.
The facts that I didn’t study anything related to this field and that I’m pretty much a “self-taught” cook has been brought its challenges as well. I had a lot to catch on very quickly.
Also, the fact that I am a mom has presented its own set of struggles. Not because it is difficult, I have been blessed with a great support system and the father of my kids has been my greatest supporter. But because this society has been programmed to believe that being a mom and having a career is not possible. I have been turned down from potential career opportunities just because some people believe that I will not be able to dedicate the necessary amount of time to a job because I have children. So, in my career, I have made a point to show people, specially my kids, that you can have it and do it all. There’s no limit to passion.
My motto is “tell me I can do something; I’ll do it twice and take pictures.”
Thanks – so what else should our readers know about your work and what you’re currently focused on?
Some people call me a chef. Cooking has become my passion and has taught me things about myself that I wouldn’t have discovered if I had chosen any other path.
I am known for my utilization of fresh ingredients, colorful plates, and the way I can reimagine dishes.
The thing I am the most proud of is the fact that I haven’t compromised who I am to fit in anyone’s “mold.” I’m passionate about developing people and help them discover their own passion. I’m proud that regardless of my title or position, I haven’t lost focus on the purpose and meaning of what I’m doing, which is changing the world through the power of food.
What matters most to you? Why?
What matters to me the most if showing my children that the sky is definitely to the limit. That you don’t have to choose or compromise what you love in order to succeed. I want my kids to be proud of the woman I’ve become and understand the reasons behind of what I do. And that reason is them.
Contact Info:
- Website: https://www.foodnetwork.com/profiles/talent/yia-medina
- Instagram: @yiamedina
- Facebook: /yiamedina
