Shivangi Sinha
Netflix’s ‘Next Gen Chef’ is all about pushing culinary boundaries, encouraging chefs to experiment and innovate. With a staggering $500,000 cash prize, which is the largest in food competition history, the stakes are sky-high. In its first season, talented contestants from across the country gathered to test their skills, and among them was Joaquin Cariaso. He demonstrated fearless creativity and leadership in the kitchen and stood out from the very beginning. His willingness to take risks and try bold flavor combinations helped him advance through multiple rounds and earned him recognition as one of the standout chefs of the season.
Joaquin Cariaso Drew From His Filipino Heritage During the Competition
Joaquin Cariaso was just two years old when his parents immigrated from the Philippines, and the rich culinary traditions of his heritage left a lasting impression on him. Filipino cuisine became his way of telling stories, connecting with his roots, and showing the flavors he grew up loving. This passion set him apart in the very first round of the competition, where he earned a spot among the top 12 contestants moving forward. In the opening challenge, Joaquin was placed in the Americas group and chose to represent the region with a creative spin. He made tostones using a tortilla press, paired with Brazilian churrasco. Joaquin shone again in the next challenge, which focused on reimagining fast food into casual dining.
He created Filipino pork barbecue skewers, smoky and perfectly caramelized, paired with a refreshing mango shake. His dish not only won him the coveted Pin of Excellence but also built his reputation as a chef who could balance different flavors. In the next stage of the competition, he was selected as team leader for a group tasked with serving CIA culinary students. Joaquin elevated his menu by adding charred pineapple slaw, mushroom adobo, and garlic fried rice. In the competition where he had to bake goods (savory or sweet), using a culinary byproduct, he struggled, and the judges told him that he had not completed his dish. However, he had somewhat pulled through and was spared elimination. But he lost one of his pins. Although he reached the semifinals, the competition was fierce, and he was ultimately eliminated.
Joaquin Cariaso is Making Strides as a Sous Chef in New York Today
Joaquin Cariaso’s culinary journey has been nothing short of inspiring and it reflects both his passion for food and his commitment to excellence. He graduated summa cum laude from The Culinary Institute of America in 2022 after earning his Bachelor of Business Administration in Culinary Arts/Chef Training. During his time at the CIA, he honed his skills through various hands-on roles, including working as a Restaurant Kitchen Assistant at The Bocuse Restaurant in early 2021, where he learned expediting, plating, and kitchen operations. Later that same year, he became a Content Specialist for the CIA, creating and styling recipes for video, filming and editing social media content, and training new specialists.
In the fall of 2021, Joaquin took an externship at the world-renowned Le Bernardin, where he worked on the canapé station and Garde Manger for Salon and Privé events, gaining exposure to high-end fine dining standards. After graduating, he joined the Charlie Palmer Collective in August 2022 as a Sous Chef, helping to open two new restaurants, training line cooks, testing new recipes, and managing day-to-day kitchen operations for nearly two years. In May 2024, Joaquin transitioned to Cafe Sabarsky as a Pastry Production Chef, where he mastered the preparation of traditional German and Austrian desserts.
By January 2025, he reached a significant milestone and became a Sous Chef with Union Square Hospitality Group in New York City. It is a prestigious position that he continues to hold and it places him at the heart of one of the city’s most influential hospitality companies. From his early days as a line cook at Talde from 2017 to 2019 and The Fox and Falcon from 2019 to 2021 to his current leadership role, Joaquin’s career reflects a dedication to culinary innovation. Today, he continues to push boundaries, bringing global influences to every dish while mentoring the next generation of chefs.
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Joaquin Cariaso Often Seeks Inspiration From His Travels
At just 23 years old, Joaquin Cariaso is already making a name for himself in the culinary world. Beyond the kitchen, he embraces travel as a way to expand his culinary perspective, having visited Italy in October 2022 and Japan in June 2024 to explore regional food traditions firsthand. A Yankees fan through and through, he enjoys catching games whenever he can. He has also been spotted dining at Clover Hill, Chef Charlie Mitchell’s acclaimed Brooklyn restaurant, where he credits Chuck Good for inspiring his approach to balancing creativity with precision in his own work as a rising chef.
