As an accomplished Executive Chef, Antonio Sotelo brings a wealth of experience and creativity to the kitchen. With over 20 years of experience in the culinary industry, he has mastered his skills operating in diverse kitchen environments, from large-scale events like the Super Bowl and Grammys to smaller and more intimate dining experiences.
Antonio’s culinary journey began at a young age, inspired by working in his family’s kitchen where he was able to experiment, create and learn. This is where his passion grew. After completing his formal training, he received a degree in Gastronomy and Culinary Arts in 2006 from Instituto de Estudios Superiores de Turismo in Mexico City, Mexico.
Antonio’s passion for creating exceptional recipes and dishes comes from his travels abroad and learning about the international cuisines offered. Researching diverse foods from different cultures around the world has always brought him great inspiration. Exploring different restaurants, markets, and street vendors inspires him to discover new dishes and flavors. He strives to create an unforgettable guest experience that involves using only fresh, local, sustainable ingredients. Antonio pairs that inspiration with unique methodologies and a strong focus on elevated street food from around the globe.
Antonio started working with the Woodland Park Zoo in 2015, working his way up from Sous Chef to Executive Sous Chef and most recently accepting the Executive Chef position. He is grateful for the opportunity to share his passion for food and create new seasonal culinary experiences.
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