Today we’d like to introduce you to Christian Alquiza.
Hi Christian, so excited to have you with us today. What can you tell us about your story?
I’ve been cooking professionally for over 17 years, but food has always been a huge part of my life growing up Filipino-American. I started working my way through kitchens, learning every station I could, and eventually grew into culinary leadership, product development, media, and where I am now with content creation.
Over time, I realized I loved combining food with storytelling and personality, which led me to working with First We Feast on shows like Hot Kitchen and being the culinary producer The Burger Show, while also building my own platform and creating content inspired by my culture, creativity, and love for bold flavors.
Most recently, being on Season 5 of Gordon Ramsay’s Next Level Chef helped introduce me to a bigger audience and reminded me how important it is to just be authentically yourself. Right now, I’m focused on growing as a chef, father, creator, and entrepreneur through content, collaborations, Bastos Sauce, and future hospitality projects in Austin.
I’m sure it wasn’t obstacle-free, but would you say the journey has been fairly smooth so far?
It definitely hasn’t been a smooth road, but I think every setback ended up pushing me toward where I’m supposed to be. My career has always been a constant learning experience with a lot of pivoting along the way. At one point, I was a Corporate Chef for Umami Burger under SBE, which was a huge opportunity for me. But when the company relocated operations to Miami, I had already started building a life and family in California, so I made the tough decision not to move.
That moment honestly changed everything for me. It pushed me into freelancing, which at first felt uncertain, but eventually opened the door to the creator and media world. That transition led me into content creation, culinary production, hosting, and opportunities I probably never would’ve explored otherwise. There have definitely been moments of doubt, financial uncertainty, and figuring things out in real time, but looking back, a lot of those difficult moments ended up becoming the biggest turning points in my career.
Thanks for sharing that. So, maybe next you can tell us a bit more about your work?
I’m a chef, father, culinary producer, content creator, and entrepreneur. Most of what I do lives at the intersection of food, storytelling, and culture. Over the years, I’ve worked in restaurants, in culinary leadership, product development, and food media, and today a big part of my work is producing culinary projects and creating content that brings people together.
I’m known for taking food seriously without taking myself too seriously. I love blending technique with creativity and making dishes that feel exciting, approachable, and influenced by my Filipino-American background. Whether it’s a refined recipe, a crazy food idea, or something a little more playful, I always want it to feel genuine and fun.
What I’m most proud of is how organically my career has evolved. I started on the line and have been fortunate enough to grow into opportunities like producing with First We Feast and competing on Next Level Chef. Every chapter has pushed me in a different direction and taught me something new.
More than anything, I’m proud to represent Filipino flavors and culture in a way that feels modern, authentic, and true to who I am. I think what sets me apart is that I’ve never tried to fit into just one lane.
What sets me apart is probably my ability to bridge multiple worlds. From restaurant chef, media personality, producer, creator, and entrepreneur, while still staying grounded in storytelling and real connection through food.
Do you have any advice for those looking to network or find a mentor?
One thing that’s worked really well for me is focusing on building real relationships instead of trying to “network.” A lot of the biggest opportunities in my career came from genuinely connecting with people, staying consistent, working hard, and being someone others actually want to be around. The food world is so so much smaller than people think, and your reputation matters a lot. I believe it has to be organic.
I also think it’s important not to wait around for a mentor to magically appear. Sometimes mentorship comes from simply being around talented people, asking questions, staying curious, and paying attention to how others move. I’ve learned from chefs, producers, creators, business owners, and even peers around me. Every person can teach you something if you’re open to it. You become who you surround yourself with.
Another big thing is putting yourself out there before you feel fully ready. You have to become used to being uncomfortable. A lot of growth in my career came from saying yes to opportunities, collaborating, creating consistently, and allowing people to see my work over time. The relationships that lasted the longest were built naturally through mutual respect, consistency, and shared passion.
Contact Info:
- Website: https://linktr.ee/illsqueezeya
- Instagram: https://instagram.com/illsqueezeya
- Facebook: https://web.facebook.com/profile.php?id=61583533165870
- Youtube: https://youtube.com/@illsqueezeya
