Jorge Gaviria

Jorge Gaviria, a distinguished individual in the food industry, is the James Beard Award-winning founder of Masienda and a renowned author with his bestselling book MASA.

With a diverse background, Jorge has experience ranging from being a former pig herder to educator and line cook, demonstrating his passion for different facets of the culinary world.

Jorge pursued his higher education by studying Media, Culture, and Communication at New York University, enriching his knowledge and skills in various areas.

His professional journey includes serving in prominent roles such as Founder and CEO at Masienda, FARMS Apprentice at Blue Hill At Stone Barns, Maialino Chef de Partie at Union Square Hospitality Group, and Founder of the Farm-to-Table in Italy Program at Putney Student Travel.

Additionally, Jorge has contributed to the agricultural sector as a Farm Intern and Butcher's Apprentice at Tenuta di Spannocchia, emphasizing his hands-on experience and dedication to sustainable farming practices.

Moreover, he has also taken on roles in education, such as being an AmeriCorps Teaching Fellow at Citizen Schools, showcasing his commitment to empowering future generations through learning and mentorship.

Jorge Gaviria's versatile background and expertise in the food industry make him a notable figure with a wealth of experiences to share and inspire others.