LJ Wiley, Taco Nuts - Recipe for Success

LJ Wiley, Taco Nuts

Wiley, born in Houston and raised in Texas, Arizona, Florida and Tennessee, has his bachelor's degree in philosophy. Spicing up his culinary creations with equal parts meditation and contemplation, he often describes his passion for cooking with words like enlightenment and intimacy. "Where the food is coming from, how it's prepared, what's put into it," he explains, "it all has an effect on us."

The thought-provoking chef made a strong start in Houston's restaurant scene, cutting his culinary teeth on well-known Houston locales like Smith & Wollensky, Brennan's of Houston and Jean Georges Vongerichten's Bank. He took a huge leap forward in 2005, landing in New York City, working under Vongerichten at Spice Market. While there, Wiley attended the French Culinary Institute but eventually sacrificed his classroom training to learn hands-on with NY's elite, schooled by influential industry giants like Morimoto, Perry Street, Alto and Gordon Ramsay.

In 2007, Wiley ventured to Macau, China, alongside one of his New York mentors, Stanley Wong. There they successfully opened three restaurants in the Venetian Hotel & Casino--and with Wiley's assistance, launched a fine-dining steakhouse in the Hotel Grand Lisboa, along with Don Alfonso Restaurant and L'Atelier De Joël Robuchon.

Now executive chef and partner at Yelapa Playa Mexicana, Wiley's menu would make Marcus Aurelius proud. "I wanted to give diners an unendingly moving and inspiring experience through the foods I prepared for them," says Wiley. With micro-seasonal menu changes, locally-sourced product and a borderless style, the assertive entrepreneur leads the Yelapa concept, teaching young cooks variations on global themes, while dazzling patrons with an unusual Pacific Coast-style Mexican cuisine.

2018 Chef of the Year
Kevin Naderi, Roost

Chefs Advisory Board

Beginning in the late 1990's Chef Monica Pope joined in Gracie's efforts to establish a group of concerned chefs who were willing to get involved in a hands on way to teach kids to cook. Twenty-four answered the call and in 2006, we established our Chefs Advisory Board, a working committee with Monica as its Chair. Through the years, more and more chefs have joined our founding members, and today we have over 100 members in Houston and across the country. Monica Pope continues to lead the team as Chair Emeritus.

These busy professionals donate their time month after month, year after year, bringing their unique insight and perspective of food to the children, turning on their taste buds and opening their minds to new foods. It's a Recipe for Success! Would you like to join us? Drop Paris an email and get started today!

The Foundation's Chefs Advisory Board served as inspiration for the White House campaign for Chefs Move to School! Six members of our Chefs Advisory Board joined members of our Board of Directors at the White House in June 2010 for the kick-off of Chefs Move to Schools! where Recipe for Success was featured as a national model and resource. See pictures here. And read about the trip here and here.