Nayely Castillo
Nayely Castillo was born and raised in El Paso, Texas, where they began their culinary career by studying Culinary Arts at EPCC while gaining practical experience at Tabla. To further their growth, they moved to Austin and worked with renowned restaurant groups like Uchi Restaurants and Emmer & Rye Hospitality. With a passion for traveling and learning, Nayely has pursued opportunities that have taken them around the world, including attending MAD Academy in Copenhagen.
Their culinary journey continued in Chicago, where they trained at the Michelin-starred restaurant Oriole, expanding their knowledge in fine dining. Nayely also served as a sous chef at HAGS in New York City, constantly seeking new ways to learn and grow. Returning home to El Paso with a fresh perspective, they are now working on their own project, Teyolia, as they prepare for the next chapter in their culinary journey, focused on showcasing their food and passion.