Chef Adolfo began his love for cooking at the age of 15 years old. He was inspired by his father while growing up in San Miguel De Allende, Mexico. He later moved to Houston to pursue his dreams. Chef Adolfo began working in various restaurants as a dishwasher and line cook gaining valuable experience. He relocated to New Orleans to become the Sous Chef at the Original Pierre Maspero’s. A few years later, Chef Adolfo had the great opportunity to join the culinary team at NOLA Restaurant in New Orleans. It was here that his career began to flourish under the direction of Celebrity Chef Emeril Lagasse. At NOLA, Chef Adolfo developed and refined his culinary techniques in Cajun/Creole style cuisine.
In 2006 after Hurricane Katrina, Chef Adolfo returned to Houston. He became the Executive Chef at The State Grille. Chef Adolfo used his teachings from New Orleans to create new and exciting dishes. His passion for Cajun/Creole cuisine flourished into the restaurant. His culinary experiences have taken him around the world. Chef Adolfo has become accomplished in many cuisines from Classic Italian, Cajun/Creole, regional American, Tex-Mex and more.
Today, Chef Adolfo is the Executive Chef at Mandola’s Catering. He has curated menus for countless events ranging from 10 to 6,000 guests. Serving from many of the top Houston venues and client’s personal residences. Chef Adolfo strives to elevate the dining experience of our clients. His commitment to creation and developing a personal client connection is what makes him the best.