Traditions enable us to find peace in the ways of our ancestors and can offer spaces of unity in the face of discord and rifts. Few sources of connection bring traditional cuisines from Africa and Latina America together to build collective community. Alma Cocina’s innovative pairing of Black and Latinx chefs celebrates the shared ethos of food, flavor, and history that these communities each cultivate and cherish. By elevating entangled histories of migration, marginalization, and communal strength, this special menu will allow patrons to sit at the shared table of multi-diasporic experience. We invite a journey of taste that honors kaleidoscopic gastronomy and collective thriving.
Chef Héctor Romero
Héctor Romero is a renowned Venezuelan chef, educator, and visual artist whose career spans over two decades, dedicated to preserving and promoting the rich culinary traditions of his homeland. As the Co-founder and Director of the Culinary Institute of Caracas, a pioneering institution he established in 2003 with Sumito Estévez, Héctor has played a pivotal role in shaping the culinary landscape of Venezuela. Through his leadership, the ICC has become a beacon for aspiring chefs, offering rigorous training that blends technical precision with a deep appreciation for regional flavors and contemporary innovation.
Héctor’s culinary journey began with a passion for the intersection of art and food, evident in his meticulous presentation and commitment to storytelling through cuisine. He has been instrumental in some of Venezuela’s most acclaimed ventures, including Kakao Bombones Venezolanos, known for its exquisite Venezuelan chocolates, and El Comedor and Mondeque, where he showcased the vibrant potential of contemporary Venezuelan cuisine. As the founder of ROMERO-Atelier Culinario, he continues to push boundaries, creating and commercializing edible products inspired by the flavors and traditions of his native country.
Throughout his career, Héctor has garnered significant recognition for his contributions to the culinary arts. He has been honored with multiple awards from the Venezuelan Academy of Gastronomy, including the prestigious Tenedor de Oro (Golden Fork) for Chef of the Year in 2013 and another for his book ROMERO: Contemporary Venezuelan Cuisine, celebrated as Gastronomic Publication of the Year in 2015. His work with the ICC has also earned acclaim for advancing culinary education in Venezuela.
In addition to his achievements in the kitchen, Héctor is a prolific writer and contributor to notable gastronomic works. His publications, including ROMERO: Contemporary Venezuelan Cuisine and contributions to Nuestra Cocina a la Manera de Caracas and Reliquias Vivientes del Llano, reflect his deep commitment to celebrating and reinterpreting Venezuelan heritage. As a representative of Venezuelan gastronomy, he has participated in festivals and trade fairs across the globe, including Brazil and Peru, and has appeared on television, radio, and print platforms to share his vision of Venezuelan cuisine.
Héctor’s early career as a visual artist informs much of his culinary philosophy. With formal training in graphic arts and experience teaching at some of Venezuela’s leading art institutions, he approaches each dish as a canvas, blending creativity and cultural expression. His artistry is a testament to his belief that food is both nourishment and storytelling—a way to share the spirit of a nation.
Today, Héctor Romero is a driving force in redefining Venezuelan cuisine. Through his innovative culinary creations, mentorship of future chefs, and dedication to preserving cultural.
Chef Catina Smith: A Culinary Leader and Advocate for Women of Color in Food
Chef Catina Smith, a Baltimore native, is a culinary powerhouse with over 18 years of experience in every facet of the food industry. From small cafes and hotels to universities, catering, and fine dining, Chef Catina has honed her skills across a wide range of culinary environments. Her extensive training and diverse experiences have shaped her into a dynamic leader and advocate for change within the culinary community.Chef Catina graduated from Baltimore International College with a degree in Professional Cooking, an Associate's in Hotel and Restaurant Management, and a Bachelor’s degree in Organizational Management. In addition to her culinary training, she proudly served as a member of the U.S. Air Force, where she gained leadership skills that have since become foundational in her approach to kitchen management and team development.
As a committed entrepreneur and advocate for women of color in the culinary world, Chef Catina is the founder of Just Call Me Chef, a national culinary sisterhood dedicated to building relationships and providing mentorship opportunities for Black women chefs. The organization fosters networking, support, and professional growth, empowering women to thrive in a traditionally male-dominated industry.
Chef Catina is also the co-founder of Our Time Kitchen, a commissary kitchen and community hub in Baltimore. Along with her business partner Kiah Gibian, she purchased and transformed a three-story building into a vibrant space that now hosts over 26 small food businesses, with a special focus on supporting women-owned and women of color food ventures. Our Time Kitchen is a game-changer, creating a safe, collaborative space where entrepreneurs can scale their businesses while benefiting from shared resources, mentorship, and community support.
Beyond her entrepreneurial endeavors, Chef Catina is dedicated to giving back to her community. She serves on the board of The Food Project, a nonprofit in southwest Baltimore that provides culinary education and career opportunities to inner-city youth. As part of her commitment to mentorship, Chef Catina developed and launched a cooking class series for boys, teaching them essential culinary skills and empowering the next generation of chefs. The series features local guest male chefs, further fostering diversity and inclusivity in the culinary field. She also serves on the board for the Charles Village Community Benefits District Management Authority, to have more impact on positive change for her neighborhood.
Chef Catina’s work has earned her significant recognition. In 2020, she was named one of Baltimore Sun’s "Women to Watch" and was named "Best Chef in Baltimore" by Baltimore Magazine. She was also a Black Women in Food Honoree, a winner of the "Plated It" cooking competition, and a nominee for Chef of the Year by the Restaurant Association of Baltimore in 2019. Most recently, she was recognized as one of the Women Leading Baltimore 2023, a testament to her powerful influence and leadership in the community and the food industry.
Chef Catina’s journey is a testament to her dedication to culinary excellence, her passion for mentorship, and her ongoing commitment to transforming the food industry into a more inclusive, supportive, and equitable space for women, particularly women of color. Through her various initiatives, Chef Catina Smith continues to inspire, lead, and empower future generations of chefs and food entrepreneurs.