Chef Krystle Velasquez earned twin degrees during her early academic career: a BS in Biological Sciences from Quincy University in 2005, followed by a BAS in Culinary Management from the International Culinary School at the Illinois Institute of Art in 2008. Her studies and professional experience feature an emphasis on cuisine types such as American Regional, French, Latin, World and Asian. Krystle also specializes in Culinary Research and Development, Baking and Pastry, and Food and Wine Pairing.
With over five years of experience in the professional kitchen, this young chef has already amassed an impressive resume which includes an internship at the Shoreacres Country Club in Lake Bluff, IL. The expertise she gained there as a line/prep cook and banquet coordinator prepared Krystle for her next role as a Kitchen Manager for various operations including the prestigious JFH Educational Academy in Prospect Heights, IL. This experience laid the groundwork for the creation of inventive, delicious and healthy meals that she brings to the NuWave kitchen today.
Krystle is well aware of the fast evolution and changing trends of the culinary world. To that end, she is dedicated to continuing her professional development. Goals include the pursuit of a Master's degree in Nutrition and certification as an Executive Chef.
This Chicago native and only child from a large Belizean family grew up in the kitchen surrounded by enthusiastic amateur chefs. It is this respect for food as a vessel for culture, family bonding and nourishment that informs her passion for food today.
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