Originally from Acatlán de Osorio Puebla, Mexico, Chef Gustavo Romero.the curiosity and desire for "well cooked" food with the freshest ingredients began at a young age when he refused to eat school cafeteria lunches."The hard training started at home at the young age of 12 when my mother asked me to create my own dishes."This training would prepare Chef Gustavo Romero worked at Gigino trattoria restaurants in manhattan before becoming the Sous Chef Vivaldi restaurant at Junior sous Chef cut by wolfgang puck