In this episode, we sit down with Jose Cepeda, Executive Chef at Quixote in the LaFayette Hotel, San Diego. Jose shares how his culinary journey began in the kitchens of his grandmother and the streets of Mexico, selling rice pudding to support his family. He opens up about transforming personal hardship into artistic expression on every plate. From perfecting his grandmother’s flan to adding bold global flavours inspired by his travels, Jose reveals how he brings modern creativity to traditional Oaxacan roots. Plus, he talks about his signature dish—the wood-fired branzino—and why every meal is more than food… it’s a piece of his story.In this episode, we learn about: • Jose’s family legacy and the powerful story behind his rice pudding • Why Quixote blends ancient Oaxacan vibes with modern flair • How he uses flavours from around the world to push culinary boundaries • And what dish he always orders when dining outWatch the FULL EPISODE on YouTube: https://youtu.be/X5-lFqQfsmsJoin the conversation on today's episode on The Modern Hotelier LinkedIn pageThe Modern Hotelier is produced, edited, and published by Make More MediaLinks:Quixote LaFayette Hotel San Diego: https://lafayettehotelsd.com/diningJose on LinkedIn: https://www.linkedin.com/in/jose-cepeda-39495b200/For full show notes head to: https://themodernhotelier.com/episode/156Follow on LinkedIn: https://www.linkedin.com/company/the-...Connect with Steve and David:Steve: https://www.linkedin.com/in/%F0%9F%8E...David: https://www.linkedin.com/in/david-mil.

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