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From a young age, inspired by my mother's skillful Caribbean cooking, I discovered a passion for culinary arts. She infused traditional dishes with her unique flair, igniting my curiosity. However, she was an intuitive cook, making it challenging for me to replicate her creations. This led me to explore various cuisines and recipes, allowing me to broaden my culinary horizons while leaving Caribbean dishes as her special domain.

At fifteen, eager to dive into the culinary world, I started as a dishwasher. My commitment and eagerness to learn didn't go unnoticed, and soon, I was given a chance to work on the line. This experience taught me that cooking is more than a job; it's a passion. It's about putting love and desire into your creations, something that truly resonates with the diners.

Encouraged by those who saw my potential, I attended the French Culinary Institute in New York City. Post-graduation, I had the privilege of working under Chef Enzo Neri, whose meticulous and strategic approach to cooking was akin to a well-played chess game. Another mentor, Antonio Marcus Vargas, played a crucial role in my development, honing my skills and transitioning my mindset from that of a cook to a chef.

However, like any journey, mine had its challenges. There was a point when my passion waned, a concerning phase for any chef. It was during this time that I crossed paths with Chef Jay Medford. His philosophy of enjoying the culinary process rekindled my love for cooking, teaching me the importance of having fun and being creative in the kitchen.


My culinary journey has been diverse, encompassing Polish, American, Italian, French, and Southern cuisines. But my interests don't stop there. As a Computer Engineer, I'm fascinated by the intersection of technology and culinary arts. I'm excited about exploring how technological advancements can elevate the professional kitchen, pushing the boundaries of what we can achieve as chefs.


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Cater too many events from weddings to world class fashion shows, I can evolve to any event. What I bring to the table is cuisines that is memorable just as your event.



In my journey through the culinary world, I've faced and overcome numerous challenges. Along the way, I've been fortunate to receive awards, medals, and cash prizes, for which I am deeply grateful. Among these accolades, the one I hold most dear is a championship belt, uniquely crafted for me, recognizing my efforts and success in fierce culinary competitions.

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The saying goes, "A little heat never hurt anyone," but in my kitchen, we take that to the next level. I invite everyone to brave the intense heat of the WING challenge at Cream Ridgewood. Here, wings are tossed in my signature HellFire sauce, offering a fiery experience that's not just a little heat, but a blaze that will ignite your taste buds and awaken your senses.

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