Born and raised in the vibrant culinary capital of Oaxaca, Mexico, Chef Gabriel Balderas has dedicated his life to the art of food. His journey began at just 16 years old, diving headfirst into the restaurant industry, where he honed his craft and passion for bold, authentic flavors. By 19, he had already earned his place as a leader in the kitchen, setting the stage for an impressive culinary career built on skill, innovation, and an unwavering commitment to quality.

Balderas has been recognized as a “Chef to Watch” by Louisiana Cookin’, competed as a finalist in the Louisiana Food Prize’s Battle of the Golden Fork, and is a proud member of the Slow Food Chefs’ Alliance, advocating for sustainable, locally sourced ingredients. As the visionary behind Zuzul Coastal Cuisine and El Cabo Verde, he masterfully blends his Oaxacan heritage with the fresh, vibrant flavors of coastal Latin America.

Beyond the kitchen, Chef Balderas is deeply passionate about the community he calls home, serving on multiple boards and working to uplift local businesses and food initiatives. In his (very limited!) free time, he loves traveling with his family to culinary destinations and tending to his farm, where he continues to stay connected to the land and ingredients that inspire his cooking.

From humble beginnings to leading the charge in Louisiana’s evolving culinary scene, Chef Balderas continues to craft dishes that tell a story—one of tradition, sustainability, and a deep love for both food and community.