Today we’d like to introduce you to Ivan Barros.
Hi Ivan, we’re thrilled to have a chance to learn your story today. So, before we get into specifics, maybe you can briefly walk us through how you got to where you are today?
After I graduated high school in Miami, FL I attended culinary school in 2009 and started working full time in a fast casual restaurant. I would work in the morning/ afternoon and go to school at night. About a year into my education I was able to land my first fine dining experience at Scarpetta in the Fontainebleau Hotel working under chef Mike Pirolo & Nina Compton. I learned many skills needed to advance my career path in that kitchen. After some years I moved to New York where I worked directly for chef Scott Conant and Nick Kennedy as a sous chef. While working in NY I also had a part time as a cook in a restaurant in Brooklyn. After about 2.5/3 years of that I decided to move to Los Angeles and see what the culinary scene was like in the city. I took a position as a line cook in Alimento a restaurant in Silverlake by chef Zach Pollack. Around the same time I took a morning position at a spot called Silverlake Wine. I would open the wine shop in the mornings and cook at night at Alimento. I did this for about 9-10 months before I was promoted to head chef. I worked at Alimento for about 5 years before opening a fast casual Tex Mex space in Santa Monica. After that my wife and I decided to move back home to Miami. I landed a job as the executive chef at Amara at Paraiso by Michael Schwartz. While at Amara my wife Caroline opened Magie Wine Bar in Little River. When we got an opportunity to open a second location she asked me to quit my job to team up and open our second Magie location in Coconut Grove. Now we are currently working on a Spanish tapas bar called Bar Fideo in Little River.
Would you say it’s been a smooth road, and if not what are some of the biggest challenges you’ve faced along the way?
I believe that anything worth having you need to fight for. And by no means a physical fight, but more of an internal, mental one. The road has not been smooth but one paved with frustration, pain, struggle, passion, sacrifice. The mental and physical toll on your mind and body of working in professional kitchens is not easy and that’s why I make sure to let younger cooks know to take care of themselves (mind & body).
Alright, so let’s switch gears a bit and talk business. What should we know about your work?
I am a chef from Miami, FL. I’ve worked in kitchens in New York, Los Angeles, New Orleans, and Italy. I have over a decade of Italian cooking experience and was named Capo di Casa on Food Networks season two of Ciao House. I was also named rising star chef in Miami by Star Chef’s. I also appeared on Food Networks Chopped and was named Chopped Champion! I am most proud of just about everything I do. I have a passion for cooking and serving others. I believe what sets me apart from others is my drive, passion, and humility.
Can you tell us more about what you were like growing up?
I feel like I was a go getter. I used to sell lemonade and hot dogs on the block as a kid to make a little money. Growing up I loved running around outside the neighborhood with friends playing games. I played a lot of basketball and really fell in love with the game. I had a big interest in volleyball as well and played in high school. It wasn’t until later in life some close friends taught me how to play chess and I’ve played ever since.
Contact Info:
- Instagram: @Chefivanb (personal) @Magiewinebar (business)
Image Credits
Will Blunt @will_blunt
Ronnie @R.c_visuals
Bryant Botero @mr.botero
